Dessert

Chocolate Peanut Butter Cookies Recipe

ByAiden Wells February 7, 2026February 7, 2026

Introduction

These Chocolate Peanut Butter Cookies combine rich cocoa with creamy peanut butter chips for a truly irresistible treat. Perfectly soft and chewy, they make a delightful snack or dessert to satisfy any sweet tooth.

A close-up of two stacked dark brown chocolate cookies with peanut butter chips embedded throughout. The top cookie is broken in half, showing a soft, chewy, and slightly gooey texture inside. The peanut butter chips are light tan and scattered unevenly within the cookies, creating a contrast against the dark chocolate dough. The cookies are resting on a textured, neutral-colored fabric surface. In the blurred background, more cookies are visible, adding depth to the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 tablespoons butter (melted)
1/2 cup brown sugar
1/4 cup white sugar
2 teaspoons vanilla
1 large egg
1 1/2 cups flour
1/3 cup cocoa powder
1 teaspoon espresso powder (optional but recommended)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup peanut butter chips
1/4 cup milk chocolate chips

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit.
Step 2: Beat together the melted butter, brown sugar, and white sugar until well combined.
Step 3: Beat in the egg and vanilla extract until just combined.
Step 4: Add the flour, cocoa powder, espresso powder, baking soda, and salt. Beat until a soft dough forms.
Step 5: Stir in the peanut butter chips and milk chocolate chips evenly into the dough.
Step 6: Use a large cookie scoop to portion out 12 balls of cookie dough.
Step 7: Place the dough balls on an ungreased cookie sheet and bake for exactly 11 minutes. The cookies will look slightly underdone but will firm up as they cool.
Step 8: Let the cookies cool on the pan for 5 minutes before transferring them to a cooling rack.

Tips & Variations

For an extra chocolate punch, try using dark chocolate chips instead of milk chocolate chips.
Espresso powder enhances the chocolate flavor but can be omitted if preferred.
Chill the dough for 30 minutes before baking to help the cookies hold their shape better.
To make these cookies vegan, substitute butter with a plant-based alternative and use a flax egg.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. Reheat briefly in the microwave or oven to enjoy them warm and soft.

How to Serve

Close-up of several thick, round chocolate cookies placed closely together on a white tray with gray stripes, each cookie having a rough, cracked texture. The cookies are dark brown with visible butterscotch and chocolate chips scattered on top and slightly melted into the surface, giving a soft and gooey look. The cookies have a rich, dense appearance with small ridges and cracks, showing their chewy texture. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of peanut butter chips?

Natural peanut butter is much softer and can change the texture of the cookies. It’s best to use peanut butter chips or add natural peanut butter in smaller amounts to avoid overly soft dough.