Name: Chocolate Chip and Peanut Butter Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 cup brown sugar, packed; 2 large eggs; 2 teaspoons vanilla extract; 2 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup semi-sweet chocolate chips; 1 cup peanut butter chips

What happens when the classics collide? These Chocolate Chip and Peanut Butter Chip Cookies bring together two timeless favorites into one outrageously delicious bite. Each cookie is chewy at the center with crisp edges, packed full of gooey chocolate and creamy peanut butter chips that melt just enough to make each mouthful rich and satisfying.

Whether you’re baking for a party, gifting a friend, or just treating yourself to a little midweek joy, these cookies are the kind that vanish from the cooling rack faster than you can say “double chip.” Best of all, they’re simple to make, with ingredients you likely already have on hand.

What Kind of Chocolate and Peanut Butter Chips Should I Use?

You can’t go wrong with a semi-sweet chocolate chip for a balanced richness, but if you’re craving something even deeper, dark chocolate chips are a fantastic upgrade. As for peanut butter chips, Reese’s brand remains a favorite for their creamy melt and bold flavor, but store brands do a solid job too. You could even mix in peanut butter chunks from a chilled jar for a more rustic finish.

Ingredients for the Chocolate Chip and Peanut Butter Chip Cookies

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup peanut butter chips

Chocolate Chip and Peanut Butter Chip Cookies (1)

How To Make the Chocolate Chip and Peanut Butter Chip Cookies

Step 1: Cream the Butter and Sugars

In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. This creates the base for that perfect chewy texture.

Step 2: Add Eggs and Vanilla

Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry mix to the wet ingredients, stirring until just combined.

Step 4: Fold in the Chips

Gently fold in the semi-sweet chocolate chips and peanut butter chips, making sure they’re evenly distributed throughout the dough.

Step 5: Scoop and Chill

Use a cookie scoop to portion out the dough onto a baking sheet lined with parchment paper. Chill the dough balls in the refrigerator for 30 minutes to prevent spreading.

Step 6: Bake to Perfection

Preheat the oven to 350°F (175°C). Bake the cookies for 10–12 minutes, until the edges are golden and the centers look just set. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

How to Serve and Store These Cookies

Serve these cookies warm with a glass of milk or as part of a cookie platter for guests. They also make excellent ice cream sandwich bases. Store any leftovers in an airtight container at room temperature for up to 5 days. To keep them extra soft, toss a slice of bread in the container—just make sure the bread doesn’t touch the cookies directly.

You can also freeze the cookie dough balls for later. Just pop them straight into the oven from the freezer and add an extra 1–2 minutes to the baking time.

Frequently Asked Questions

How do I keep the cookies chewy?

Don’t overbake them. Take them out when the centers are just barely set and let them finish on the hot baking sheet.

Can I use crunchy peanut butter chips?

You can, but it may change the texture a bit. If you love a little extra bite, go for it!

Can I make these cookies gluten-free?

Absolutely! Swap the all-purpose flour with a good 1:1 gluten-free baking blend.

Why chill the dough?

Chilling helps solidify the fat in the dough so the cookies don’t spread too much during baking. It also deepens the flavor.

Can I double the recipe?

Yes! This recipe doubles beautifully. Just make sure you have room in the fridge and oven for batch baking.

If you love these Chocolate Chip and Peanut Butter Chip Cookies, you’ll probably enjoy these other favorites:

Irresistible Pecan Pie Bites for a mini pie-inspired treat.
Sopapilla Cheesecake Bars with a cinnamon-sugar crunch.
Christmas Maraschino Cherry Shortbread Cookies for a pop of festive flavor.
Peanut Butter Balls with Chocolate Rice Krispies if you love no-bake magic.
Bisquick Chocolate Chip Cookies when you want something ultra-easy.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time. Follow Nina Dishes on Pinterest

And let me know in the comments how yours turned out. Did you try swapping in dark chocolate? Add a pinch of cinnamon? I’d love to hear your twist on this double-chip favorite.

Happy baking!

Chocolate Chip and Peanut Butter Chip Cookies

Author: Nina Klatten
Total Time: 27 minutes
Yield: 24 cookies
Diet: Vegetarian

Print Recipe

Description

These Chocolate Chip and Peanut Butter Chip Cookies are the ultimate chewy-meets-gooey treat. Loaded with semi-sweet chocolate and peanut butter chips, they’re simple to make and crowd-pleasing every time. Bake them soft, crisp them up, or freeze the dough for future cravings—this recipe fits it all.