Chocolate Chip Peanut Butter Chip Cookies – Super soft, perfectly chewy browned-butter cookies loaded with two kinds of chips. An easy one-bowl, no-mixer recipe for irresistible cookies.
Table of Contents
- Easy Chocolate Chip and Peanut Butter Chips Cookies Recipe
- What’s in Peanut Butter Chocolate Chip Cookies?
- How to Make Peanut Butter Chip Cookies
- Dough Consistency
- Recipe FAQs
- Chocolate Chip Peanut Butter Chip Cookies Recipe
- More Chocolate Chip Cookie Recipes
Easy Chocolate Chip and Peanut Butter Chips Cookies Recipe
This recipe builds on a reliable chocolate chip cookie base, transformed by browned butter and the addition of peanut butter chips for a deeper, nuttier flavor. The method is simple: you brown the butter, combine the wet and dry ingredients in a single bowl, fold in the chips, chill the dough, then bake. The result is soft, chewy cookies with a rich, toasty butter note and plenty of chocolate and peanut-butter goodness.
What’s in Peanut Butter Chocolate Chip Cookies?
Ingredients overview:
- Unsalted butter (browned)
- Large egg
- Light brown sugar (packed)
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Cornstarch (helps keep cookies soft)
- Baking soda
- Salt
- Semi-sweet chocolate chips
- Peanut butter chips
See the recipe card below for exact amounts and full directions.
How to Make Peanut Butter Chip Cookies
The technique is straightforward and yields reliably excellent cookies. Here’s a concise overview:
- Brown the butter in a saucepan until amber and aromatic, then pour it into a large bowl, scraping in the browned bits.
- Let the butter cool slightly, then add the egg, brown sugar, granulated sugar, and vanilla; whisk to combine.
- Stir in the dry ingredients—flour, cornstarch, baking soda, and salt—until a cohesive dough forms.
- Fold in the semi-sweet and peanut butter chips.
- Portion the dough into 12–13 mounds (a 2-tablespoon scoop works well), roll into balls, and flatten halfway. Optionally press a chip on top of each for presentation.
- Cover and chill the dough on a tray for at least 4 hours or up to 5 days; chilling prevents excessive spreading.
- Preheat the oven to 350°F (177°C). Place dough mounds on a lined or greased baking sheet about 2 inches apart and bake until edges and tops are just set, about 10–11 minutes depending on size.
- Let cookies cool on the baking sheet for about 10 minutes; they firm up as they cool.
Dough Consistency
The dough can look slightly oily and crumbly—that’s normal. Chips may shift in the mounds; push them back in as needed before chilling.
Recipe FAQs
Yes. Chill the dough for at least 4 hours or overnight. Unchilled dough tends to spread and produce thin, flat cookies.
Stored airtight at room temperature, cookies stay fresh up to 1 week. They also freeze well.
Yes. Baked cookies freeze up to 6 months. Unbaked dough keeps in the refrigerator up to 5 days or in the freezer up to 4 months. You can bake from frozen—just add a minute or two to the bake time if needed.
Chocolate Chip Peanut Butter Chip Cookies
Equipment
- Large mixing bowl
- Two-tablespoon cookie scoop (or spoon)
- Large plate or tray
- Baking sheet
Ingredients
- ½ cup unsalted butter, browned
- 1 large egg
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 ⅔ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt, or to taste
- ½ cup semi-sweet chocolate chips
- ½ cup peanut butter chips
Instructions
- Brown the butter: cook over medium heat until amber and fragrant. Pour into a large bowl, scraping in any browned bits. Allow to cool slightly before adding the egg.
- Add the egg, both sugars, and vanilla; whisk until combined.
- Stir in flour, cornstarch, baking soda, and salt. The dough may look crumbly and slightly oily; that is normal.
- Fold in chocolate chips and peanut butter chips.
- Form about 12–13 mounds using a 2-tablespoon scoop or your hands. Roll into balls and flatten halfway. Optionally press a chip on top for appearance.
- Place mounds on a tray, cover, and refrigerate at least 4 hours or up to 5 days.
- Preheat oven to 350°F. Line a baking sheet with parchment or a silicone mat. Space dough 2 inches apart and bake about 10–11 minutes, until edges and tops are just set.
- Allow cookies to cool on the baking sheet for about 10 minutes before serving.
Notes
Storage: Store baked cookies airtight at room temperature up to 1 week, or freeze up to 6 months. Unbaked dough keeps in the refrigerator up to 5 days or in the freezer up to 4 months. Bake dough from frozen, adding a minute or two to the bake time if needed.
Recipe adapted from previous chocolate chip cookie variants.
Nutrition
Nutrition information is an approximation.
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More Chocolate Chip Cookie Recipes:
All of the following are variations worth trying if you enjoy chocolate-and-peanut-butter combinations or want different textures and flavor profiles:
Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies — a rich chocolate-and-peanut-butter pairing with extra chunkiness.
The Best Soft and Chewy Chocolate Chip Cookies — a favorite for classic soft, chewy texture.
Chocolate Chip and Chunk Cookies — a hearty, chunk-forward version.
The Best Soft and Chewy Coconut Oil Chocolate Chip Cookies — a butter-free option that stays soft and is loaded with chocolate.
Softbatch Cream Cheese Chocolate Chip Cookies — cream cheese keeps these cookies extra thick and tender.
Browned Butter Salted Chocolate Chip Cookies — a salty-and-sweet version that highlights browned butter.
Peanut Butter Cowboy Cookies — a hybrid of peanut butter and oatmeal chocolate chip cookies with shredded coconut.
