Chocolate and Peanut Butter Chip Cookies
Prep time: 15 mins Cook time: 10-12 mins Serving Size: 2 dozen cookies
These Chocolate and Peanut Butter Chip Cookies are rich, buttery, and perfectly balanced between sweet chocolate and nutty peanut butter. They have a soft and chewy texture with just the right amount of crunch from the chocolate and peanut butter chips.
How to Make Chocolate and Peanut Butter Chip Cookies
Baking irresistible chocolate and peanut butter chip cookies is easier than you think. Below, you’ll find a detailed recipe, but let’s first break down the key ingredients that make these cookies a standout treat:
Key Ingredients
Featured Ingredients: Salted butter, granulated white sugar, brown sugar, eggs, vanilla extract, creamy peanut butter, all-purpose flour, baking soda, salt, semi-sweet chocolate chips, and peanut butter chips.
Ingredients
- Butter: Use half a cup (one stick) of softened salted butter. It provides richness and helps create the perfect texture.
- Sugars: Combine granulated sugar and packed brown sugar to achieve a balanced sweetness and a touch of caramel-like depth.
- Eggs: These add moisture and act as a binding agent, holding the dough together.
- Vanilla Extract: A teaspoon of pure vanilla enhances the flavors in the cookie.
- Peanut Butter: Adds a nutty richness and creamy texture that complements the chocolate chips.
- All-Purpose Flour: Gives structure to the dough by forming gluten.
- Baking Soda: Works as a leavening agent to help the cookies rise and achieve a light texture.
- Salt: Just a quarter teaspoon highlights the flavors of the other ingredients without overpowering the sweetness.
- Chocolate Chips: Semi-sweet chocolate chips are a classic choice, but you can swap in milk or dark chocolate if you prefer.
- Peanut Butter Chips: These add bursts of nutty sweetness, perfectly balancing the chocolate.
See recipe card for quantities.
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Prepare baking sheets with a light spray of oil or parchment paper. Set aside for now.
- In a large bowl, cream the butter, granulated white sugar, and brown sugar together until light and fluffy, about 1-2 minutes.
- Add the eggs and vanilla extract and beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chocolate chips and peanut butter chips until evenly distributed.
- Using a 2-inch cooking scoop, drop dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers begin to crack.
Top tip
Make sure your butter and eggs are at room temperature before you start. Cold butter can lead to thick cookies that don’t spread well, and cold eggs might not mix smoothly with the butter, which could make your batter look uneven. Also, don’t skip beating the butter for the full three minutes as the recipe suggests—it really makes a big difference in the texture of your cookies!
FAQ
Chocolate and Peanut Butter Chip Cookies
Ingredients
- ½ cup (1 stick) salted butter, softened
- 1 cup granulated white sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup creamy peanut butter
- 2 cups (266 grams) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup peanut butter chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Prepare baking sheets with a light spray of oil or parchment paper. Set aside for now.
- In a large bowl, cream the butter, granulated white sugar, and brown sugar together until light and fluffy, about 1-2 minutes.
- Add the eggs and vanilla extract and beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chocolate chips and peanut butter chips until evenly distributed.
- Using a 2-inch cooking scoop, drop dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers begin to crack.
- Allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.