Amazing Chewy Chocolate Peanut Butter Chip Cookies
Chewy Chocolate Peanut Butter Chip Cookies came into our lives during my husband’s first deployment. The twins were just 18 months old, and I found myself back in the kitchen experimenting with new techniques, recipes, and flavors. I was also searching for a cookie I could freeze — not only so the girls and I wouldn’t eat every last one off the cake stand, but so I could pull them out later, vacuum seal them, and mail a little taste of home to my husband in Afghanistan.
These Chewy Chocolate Peanut Butter Chip Cookies (along with my regular chocolate chip and peanut butter cookies) became part of the regular rotation we shipped overseas. Since then we’ve moved around the world a few more times and added a few more girls. These cookies are always a hit. If I put a full batch out on the cake stand I got the year I graduated high school, they’re gone within two days. Now that we live on a tiny island in the middle of the Pacific, word spreads fast — if there are cookies in the house, these don’t even last a full day in our tropical Mayberry.
Why You’ll Love These Chewy Chocolate Peanut Butter Chip Cookies
- Rich chocolate cookie dough loaded with creamy peanut butter chips
- Perfectly chewy texture (the secret is not over baking!)
- Quick and easy — ready in about 30 minutes
- Freezer-friendly for care packages, busy weeks, or “just bake a few” days
- Kid-approved and highly addictive (you’ve been warned)
Ingredients (Makes about 3 dozen cookies)
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- 2 cups granulated sugar
- 2 tsp vanilla extract
- 1¼ cups (2½ sticks) butter, softened
- 1 (10–12 oz) package peanut butter chips (about 2 cups)
Instructions for Chewy Chocolate Peanut Butter Chip Cookies
- Preheat your oven to 350°F. Line baking sheets with silicone baking mats or parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (this creaming step helps create that chewy texture).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not over mix.
- Gently fold in the peanut butter chips until evenly distributed.
- Using a cookie scoop or rounded teaspoons, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8–9 minutes. The cookies will puff up while baking and then flatten as they cool. Do not over bake — the centers should still look slightly soft for that signature chew.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Make-Ahead, Storage & Freezing Tips
These cookies were literally made for freezing and mailing! Once completely cooled, store in an airtight container at room temperature for up to 5–7 days.
For longer storage or care packages: Place cooled cookies in a single layer in a freezer-safe bag or container, remove as much air as possible (or vacuum seal), and freeze for up to 3 months. Thaw at room temperature or enjoy straight from the freezer if you like a firmer bite.
Pro tip from our Chocolate Chip Cookies post: You can also scoop the dough into balls and freeze the raw dough for fresh-baked cookies anytime.
More Peanut Butter & Chocolate Cookies to Try
If you love the chocolate + peanut butter combination in these cookies, you’ll want to try these reader favorites from our kitchen:
- The Best Peanut Butter Cookies — Our classic chewy peanut butter cookies. Pure peanut butter flavor that pairs beautifully with these chocolate versions.
- Peanut Butter Kiss Cookies — Fun peanut butter cookies topped with a chocolate kiss. A family and Christmas favorite that blends the same flavors.
- Peanut Butter Bars — Easy, no-mixer bars with that irresistible peanut butter cup vibe — perfect when you want bars instead of cookies.
- Chocolate Chip Cookies — Our soft, chewy, gooey classic. Includes great freezer dough tips that work wonderfully with this recipe too.
Chewy Chocolate Peanut Butter Chip Cookies
Ingredients
- 2 cups Flour
- ¾ cup Cocoa Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 2 Eggs
- 2 cups Sugar
- 2 tsp Vanilla
- 1 ¼ cup Butter, softened
- 1 package Peanut Butter Chips
Instructions
- Preheat your oven to 350°F. Line baking sheets with silicone baking mats or parchment paper.
- In a medium bowl, whisk together the flour,cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (this creaming step helps create that chewy texture).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not over mix.
- Gently fold in the peanut butter chips until evenly distributed.
- Using a cookie scoop or rounded teaspoons, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8–9 minutes. The cookies will puff up while baking and then flatten as they cool. Do not over bake — the centers should still look slightly soft for that signature chew.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Did you make these chewy chocolate peanut butter chip cookies? Leave a comment and let us know how fast they disappeared in your house!
