If you love the combination of chocolate and peanut butter, this Chocolate Peanut Butter Cookies Recipe is going to be a favorite.
Made with simple pantry ingredients and no complicated steps, this easy cookie recipe is perfect for bake sales, holiday trays, after-school snacks, or weekend baking.
This is a classic recipe that delivers big flavor while still being easy to make.
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Recipe at a Glance
Prep: 15 min | Cook/Bake: 10 min | Difficulty: Easy | Servings: 30 cookies
Main Ingredients: flour, sugar, brown sugar, butter, cocoa powder, chocolate chips, peanut butter chips
Best For: after-school snacks, cookie trays, casual gatherings
Make Ahead: Dough can be mixed and refrigerated up to 24 hours in advance
Storage: Store baked cookies in an airtight container at room temperature for up to 5 days
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Table of Contents
- Recipe at a Glance
- Why This Is a Family Favorite!
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Ingredients You’ll Need
- Substitutions and Variations
- Step-by-Step Instructions
- Insider Tips from My Kitchen to Yours
- Storage & Serving Tips
- Recipe FAQ's
- Didn't find the answer you're looking for?
- Looking for MORE Peanut Butter Desserts?
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- Food Safety Tips:
- 💬 Comments
Why This Is a Family Favorite!
My family loves the rich chocolate flavor paired with creamy peanut butter because it’s comforting, familiar, and always satisfying.
Your family will love it too for the same reason! It’s a classic combination that never disappoints.
Looking for more easy desserts? Try my Peanut Butter Chocolate Chip Crescents, No Bake Peanut Butter Bars, and even my Slice and Bake Chocolate Cookies. Yum!
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Ingredients You’ll Need
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
Peanut butter chips → try using white chocolate chips or butterscotch chips
Regular chocolate chips → try mini chocolate chips for more even distribution. You could also use milk chocolate chips.
Extra crunch → try adding chopped peanuts
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let me know how it turned out in the comments below!
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Cream the sugars, butter, and vanilla together. Make sure they are well incorporated.
Step 2: Mix in the eggs. Scrape the sides of the bowl to make sure everything is mixed evenly.
Step 3: Whisk the flour, cocoa powder, salt, baking soda, and baking powder together. I like to use a wire whisk.
Step 4: Add the dry ingredients to the wet ingredients.
Step 5: Mix well by scraping the sides of the bowl to make sure no dry spots remain.
Step 6: Fold in the chocolate chips and the peanut butter chips.
Step 7: Use a cookie scoop to portion the dough out on a parchment lined baking sheet. Add a few more chocolate and peanut butter chips to the tops.
Step 8: Bake at 350°F for 8-11 minutes until the edges are slightly firm and middle is still soft.
Step 9: Allow the cookies to rest on the baking sheet for 3-5 minutes then transfer them to a cooling rack to cool completely.
Insider Tips from My Kitchen to Yours
✔️ DO chill the dough for 20–30 minutes if it feels soft to help the cookies hold their shape while baking.
❌ DO NOT overbake or the cookies will turn dry instead of staying soft and chewy.
Storage & Serving Tips
Room Temperature: Store in an airtight container for up to 3 days.
Freezer: Baked cookies can be frozen in a freezer-safe bag or container for up to 3 months. Cookie dough balls can be frozen on a baking sheet, then transferred to a freezer bag for later baking.
Thaw and Reheat: Thaw frozen cookies at room temperature for 30–60 minutes. Warm in the microwave for 10–15 seconds if you prefer a soft, just-baked texture.
Serving Tips: Serve with a cold glass of milk or a cup of coffee. These cookies also work well on cookie trays, dessert boards, or packed into lunchboxes.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Cookies can spread too much if the butter was too warm, the dough was not chilled, or the baking sheet was warm when the dough was added. To help prevent spreading, make sure the butter is softened but not melted, chill the dough if it feels soft, and always place dough on a cool baking sheet.
Yes, you can adjust the size of the cookies based on your preference. Smaller cookies will bake faster, so start checking them a few minutes early, while larger cookies will need a little extra time in the oven. Keep an eye on the centers and remove them when they are just set to avoid overbaking.
Parchment paper is the better choice for baking cookies because it prevents sticking and helps the cookies bake more evenly. Aluminum foil can cause the bottoms to brown too quickly and may lead to sticking, so parchment paper is recommended for best results.
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📖 Recipe Card
Chocolate Peanut Butter Cookies Recipe
Video
Ingredients
- 2 ¼ cups all purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 cup milk chocolate chips, plus more for the tops
- 1 ½ cups peanut butter chips, plus more for the tops
Method
- Preheat oven to 350°F.
- Line your baking sheets with parchment paper.
- In a medium mixing bowl, sift or whisk together the flour, cocoa powder, salt, baking soda and baking powder. Set aside.
- In a large mixing bowl use a hand mixer to combine the butter, both sugars, and vanilla extract until well incorporated.
- Next, add the eggs and mix thoroughly, scraping the sides, making sure that all ingredients are mixed in evenly.
- Pour the dry ingredients into the wet mixture and mix well with a sturdy spoon, scraping the bottom often to make sure no dry spots remain.
- Fold the chocolate chips and peanut butter chips into the dough.
- Using a #50 scooper, drop full scoops onto lined baking sheets, 3 inches apart.
- For picture-perfect cookies, gently add a few extra chips to the tops of each scoop, being sure not to flatten them out. (optional)
- Bake in the preheated oven, on the middle rack, for 8-11 minutes, until the edges are slightly firm and the middle is still soft.
- Allow the cookies to rest on the baking sheet for 3-5 minutes before transferring to a cooling rack.
Nutrition
Notes
Tips
- Chill the dough for 20–30 minutes if it feels soft to help the cookies hold their shape and bake evenly.
- Remove the cookies when the centers still look slightly soft so they stay chewy as they cool.
- Use both chocolate chips and peanut butter chips in each scoop to get balanced flavor in every bite.
Storage & Make Ahead
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- The dough can be mixed and refrigerated up to 24 hours before baking.
- Cookie dough balls can also be frozen and baked straight from the freezer with a few extra minutes added to the bake time.
Tried this recipe?
Let us know how it was!Food Safety Tips:
- Baked goods are done when they reach their recommended internal temperature—usually between 190–210°F (88–99°C), depending on the type. Always check the recipe for exact guidance.
- Use separate utensils and surfaces for raw ingredients, especially eggs, to prevent cross-contamination.
- Wash your hands thoroughly after handling raw dough or eggs.
- Avoid leaving baked goods or raw dough at room temperature for extended periods.
- Never leave the oven unattended while baking.
- Choose oils with a high smoking point to minimize the release of harmful compounds.
- Ensure good ventilation when using a gas stove when using an oven or gas stove to maintain a safe cooking environment.
Laurie Cover says
These look fabulous! The best combination!
Thank you for this detailed recipe and for sharing it on the Homestead Blog Hop 383!
Best wishes,
Laurie
Ridge Haven Homestead