If you're a fan of my soft Christmas m&m cookies, and love a bit of peanut butter, these chocolate chip peanut butter chip cookies are your next treat. They're perfect to gift to people for Christmas, the dough is perfect to freeze for a couple of months - and I have literally had hundreds of people LOVE my cookies so I'm convinced you will too.
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Why you'll love this recipe
Soft and chewy texture. These cookies have a soft, melt-in-your-mouth texture like my red velvet white chocolate cookies or Christmas grinch cookies.
PB and Choc. The blend of rich chocolate and creamy peanut butter chips creates a snickers like flavour (you can have it in breakfast form too with my peanut butter chocolate baked oatmeal)
Easy to make. My cookies are straight forward and I have so many references saying they love them (which is amazing!!).
Ingredients and substitutions
Butter. 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.
Having more white sugar will make the cookies flatter and crispier so you can adjust the ratio as you wish.
Vanilla and almond extract. Vanilla is classic, but the almond extract is my secret ingredient. You can omit, but they won't be as moorish.
Choc chips. Use milk or dark chocolate depending on your preferences, and you can also adjust with 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.
You can add little dollops of peanut butter into the freezer and then add into the cookies (they just won't hold up as well as the chips).
Please check the recipe card for full list of ingredients and quantity.
How to make peanut butter choc chip cookies
Step 1: In a large mixing bowl, beat the softened butter, brown sugar, and white sugar together until light and fluffy (about 2-3 minutes).
Step 2: Mix in the vanilla extract and egg until smooth and fully combined.
Step 3: Add the flour into the wet ingredients and mix until just combined. Gradually add this mixture to the wet ingredients, stirring just until combined. Avoid overmixing to prevent the cookies from becoming tough.
Step 4: Gently fold in the peanut butter chips and chocolate chips, reserving a handful to press onto the tops of the cookies before baking for an appealing finish.
Step 5: Cover the dough and refrigerate for at least 30 minutes to help the fats solidify and ensure thick cookies.
Step 6: Preheat your oven to 175°C (350°F) and line a baking tray with parchment paper.
Step 7: Roll tablespoon-sized portions of dough into balls and place them on the prepared tray, spacing them a few centimetres apart. Press a few of the reserved peanut butter and chocolate chips on top of each ball for a decorative touch.
Step 8: Bake for 10-12 minutes, or until the edges are set and the centres remain soft. This ensures the cookies are fully baked but still have a soft, fudgy middle.
Step 9: Let the cookies cool on the tray for 5-10 minutes before transferring them (to ensure the bottom is set) to a wire rack to cool completely.
My Top Tips
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.
Prepping 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 (not touching each other) and refrigerate or freeze for 30 minutes to allow them to firm up.
Afterwards, transfer 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 it 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
Or, you can have a browse through my Christmas recipes for more delicious eats.
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
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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
Prepare cookie dough
- In a large mixing bowl, beat the 125 g butter (room temperature), 50 g white sugar , 100 g brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Mix in the 1 tsp vanilla extract, ½ tsp almond extract, 1 egg until the mixture is smooth and fully combined.
- Add 225 g flour, mixing on low speed until just combined to keep the cookies soft. Avoid overmixing.
- Gently fold in the 50 g chocolate chips and 50 g 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.
Bake
- 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!
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