Chocolate Peanut Butter Chip Cookies made with semi-sweet chocolate and peanut butter chips are an irresistible combination and easy to make!
Chocolate Peanut Butter Chip Cookies combine two of my most loved flavors—Reese’s Peanut Butter Cups are my all-time favorite candy, so I will eat anything that resembles a Reese’s!
That’s how I doctored up my beloved Chocolate Peanut Butter Pound Cake, and these cookies are also the perfect chocolate-peanut butter combination!
These chocolate peanut butter chip cookies are a little crispy around the edges and chewy in the middle, with a deep chocolate flavor and a nice hint of peanut butter. And they’re based on an Ina Garten recipe for Chocolate Peanut Butter Globs, so you know they’re good!
Are you new to Southern Food and Fun?
Start here for our Kitchen Basics articles!
- All-purpose flour
- Baking powder
- Semisweet chocolate chips
- Unsweetened chocolate
- Instant espresso powder
- Vanilla extract
- Peanut butter chips
How to Make Chocolate Peanut Butter Chip Cookies
Step 1. Preheat your oven to 325° and line baking sheets with parchment paper.
Step 2. Whisk together flour, baking powder, and salt in a small bowl and set aside.
Step 3. In a microwavable bowl, combine butter and chocolate and microwave in increments until chocolate is fully melted.
Step 4. In a large bowl, beat the eggs, espresso powder, and vanilla until combined, then add sugar and beat until the batter is thickened.
Step 5. Add the chocolate mixture to the egg mixture, then stir in the flour.
Step 6. Drop rounded tablespoons of batter onto the baking sheets.
Cook’s Tip: You can use an ice cream scoop if you don’t have a cookie scoop—you’ll have huge cookies!
Step 7. Bake the cookies for 15 minutes, then remove them from the oven and cool on the baking sheets for about 5 minutes.
Step 8. Transfer the cookies to cooling racks and cool completely.
Tips for Making Chocolate Peanut Butter Chip Cookies
Ina melts the chocolate chips over simmering water, but I find that it works just as well to slowly melt the chocolate in the microwave. That’s probably anathema to a real chef, but as a home cook I do what works for me. I don’t add nuts either, but you certainly could if you like nuts in your cookies.
You can use a stand mixer or just a hand mixer and these cookies come together in mere minutes. So easy and just the right combination of peanut butter chips and semi-sweet chocolate. You will love them!
If you’ve tried this recipe, please rate the recipe and leave a comment below!
You can also follow me on Facebook, Twitter, Instagram, and Pinterest.
And please join the Southern Food and Fun Facebook group to get all the Southern Food and Fun recipes.
- 1/3 cup plus 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter
- 12 ounces semisweet chocolate chips, divided
- 2 ounces unsweetened chocolate
- 2 large eggs
- 1 tablespoon instant espresso powder
- 2 teaspoons pure vanilla extract
- 3/4 cup sugar
- 2/3 cup peanut butter chips
- Preheat oven to 325. Line baking sheets with parchment paper.
- Whisk together flour, baking powder, and salt in a small bowl and set aside.
- In a microwavable bowl, combine butter, half the chocolate chips, and the unsweetened chocolate. Microwave at 50% power for 1 minute, stir, and continue in 30-second increments until chocolate is melted. Stir until blended.
- In large bowl, beat the eggs, espresso powder, and vanilla until combined. Add sugar and beat on medium-high for 2 minutes until batter is thickened.
- Slowly add the chocolate mixture to the egg mixture, beating on low until just combined. Add flour mixture and stir with a spatula.
- Drop rounded tablespoons of batter 1-inch apart onto the prepared baking sheets.
- Bake for 15 minutes.
- Cool on baking sheets for 5 minutes, then remove to cooling rack.
Nutrition Information:Yield: 24 Serving Size: 24 servings
Amount Per Serving: Calories: 188Saturated Fat: 6gCholesterol: 24mgSodium: 42mgCarbohydrates: 19gFiber: 1gSugar: 13gProtein: 3g
Update Notes: This post was originally published February 25, 2017, and on December 7, 2019, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.