Chocolate chip and peanut butter chip cookies are the ultimate treat for cookie lovers! Soft and pillowy with a perfect blend of rich chocolate chips and creamy peanut butter chips, these cookies melt in your mouth with every bite. Ideal as a simple homemade cookie for Christmas, especially as they share the base recipe as the Christmas m&m cookies.
Jump to:
Why you'll love this recipe
Soft and chewy texture. These chocolate chip and peanut butter chip cookies are perfectly soft with a melt-in-your-mouth texture, very similar to my sugar cookies.
Delicious flavour combo. The blend of rich chocolate and creamy peanut butter chips creates an irresistible sweet and nutty flavour. If you like the snickers flavour, you can also try it with my peanut butter chocolate baked oatmeal.
Easy to make. This recipe is simple and straightforward, making it perfect for quick homemade cookies anytime (mix-and-match with my Christmas m&m cookies). Or, if you can't be bothered scooping the cookie shape, make my single serve chocolate chip cookie.
Ingredients
Butter. Adds richness and moisture to the chocolate chip cookies with peanut butter chips, giving them a soft, pillowy texture. Substitute with margarine or nuttelex for a dairy-free alternative (something I use in my gingerbread cookies) to make them dairy-free.
White and brown sugar. Using both combines sweetness with a hint of caramel flavour. You can substitute one for the other, but it will alter the chocolate chip peanut chip cookie texture.
Vanilla & almond extract. While vanilla is a classic addition in chocolate chip peanut butter chip cookies, a bit of almond extract enhances the flavor. Feel free to omit it if desired.
Egg & Flour. The classic components to a cookie with chocolate chips and peanut butter chips
Choc chips. Use milk or dark chocolate for the classic chocolate and peanut butter cookie flavour. You could also use chocolate chunks or melts (just make sure to get it from the baking aisle as these hold up better when cooked)
Peanut butter chips. You can buy Reese's peanut butter chips which are essentially peanut butter and sugar in a chocolate chip form, or you can add little dollops of peanut butter into the cookies for something different.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make peanut butter choc chip cookies
- Cream butter and sugars
In a large mixing bowl, combine the room temperature butter and sugars with an electric mixer or whisk until light and fluffy (approx. 2-3 minutes).
- Add wet ingredients
Mix in the extracts and egg, beat until combined.
- Incorporate dry ingredients
Gradually add flour to the wet mixture, mixing on low speed until just combined. Don't overmix as the cookies will become tough and dense.
- Fold in chocolate and peanut butter chips
Gently stir in the chocolate chips and peanut butter chips, reserving a few to place on top of the cookies before baking.
- Scoop
Using a spoon or cookie scoop, portion the cookie dough onto a lined baking sheet (approx. 2 inches apart). Press extra chips on top of the cookies and flatten slightly. Chilling the dough for 30 minutes (or up to 3 days) is optional but can help control spreading.
- Bake
Preheat the oven to 175°C (350°F). Bake the cookies for 10-12 minutes, or until the edges are set but the centres will be slightly underbaked (this keeps them soft and pillowy)
- Cool and enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy warm, or store in an airtight container to keep them soft.
Top Tip
Add extra chocolate and peanut butter chips on top: For a more appealing presentation, press a few extra chips onto each cookie before baking. It adds a nice visual touch and an extra pop of flavour.
And by adding extra, ADD LOTS. The cookies spread (so the chips spread), so overcrowd the top of the cookie dough before baking.
Meal prep and leftovers
Here’s how to store and freeze chocolate chip and peanut butter chip cookies so they’re fresh whenever you need them
Prep cookie dough in advance
Make the cookie dough as directed, then scoop it into balls. Arrange them in a single layer on a baking sheet, tray or plate and refrigerate for 30 minutes to allow them to firm up. Afterwards, the chocolate chip peanut butter chip cookie dough can be transferred to an airtight container or freezer-safe bag and kept frozen for up to 3 months (or keep in the fridge for up to 3 days).
When ready to eat, cook the cookie dough directly from frozen (add a couple extra minutes) or you can cook the cookie dough in the airfryer (approximately the same amount of time). See this video for more information.
Freezing baked cookies
If you’d rather freeze fully baked cookies, allow them to cool completely before stacking them in a freezer-safe container or bag. Place parchment paper between the layers to prevent sticking, and they’ll stay fresh for up to 3 months. To enjoy, thaw them at room temperature for a couple of hours or give them a quick warm-up in the microwave.
Batch-baking cookies in advance is a time-saver, ensuring you have a stash ready for when cravings hit or for gifting! You could even mix-and-match with my Christmas M&M cookies, sugar cookies and gingerbread biscuits for some variety!
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Absolutely! The dough can be frozen for up to 3 months. Just bake straight from the freezer, adding 1-2 minutes to the baking time.
Stored in an airtight container at room temperature, these cookies stay fresh for up to a week.
Overmixing the dough or overbaking can result in hard cookies. Mix just until combined and pull the cookies out when the centres are slightly soft. They should be soft to touch but spring back into place.
Other Christmas bakes you could make
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
I'd love to hear from you! Sign up for my email list and follow along on Instagram, Facebook, Youtube or Pinterest. If you loved my recipe, please consider leaving a star rating and comment down below.
Recipe
Soft Peanut Butter Chip Chocolate Chip Cookies
Ingredients
- 125 g butter room temperature (subs note 1)
- 50 g white sugar (see note 2)
- 100 g brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional but recommended
- 1 egg room temperature
- 225 g flour
- 50 g chocolate chips
- 50 g peanut butter chips
Instructions
- In a large mixing bowl, beat the softened butter, white sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Mix in the vanilla extract, almond extract, and egg until the mixture is smooth and fully combined.
- Gradually add the flour to the wet mixture, mixing on low speed until just combined to keep the cookies soft. Avoid overmixing.
- Gently fold in the chocolate chips and peanut butter chips, reserving a few to place on top of each cookie.
- Scoop the dough onto a lined baking sheet, spacing each portion about 2 inches apart. Press a few extra chocolate and peanut butter chips on top for decoration.
- For best results, chill the dough for 30 minutes to help reduce spreading when baking, though this step is optional.
- Preheat your oven to 175°C (350°F). Bake the cookies for 10-12 minutes, or until the edges are set and the centers are slightly underbaked for a soft texture.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy warm or store in an airtight container for later!
Leave a Reply