Peanut butter chip chocolate cookies are a soft, fudgy chocolate cookie loaded with sweet peanut butter chips. It's perfect for fans of Reese's or Snickers and makes a great soft cookie that can be shared for special occasions.
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Why you'll love this recipe
Peanut Butter Chips. These cookies are packed with creamy peanut butter chips like my Peanut Butter Chip Chocolate Chip Cookies, adding a burst of nutty sweetness to every bite.
PB & Choc. The ultimate combination of chocolate and peanut butter makes these cookies irresistible. They're a sweet treat version of a Chocolate Peanut Butter Baked Oats
Soft Cookie. These cookies bake up with a soft centre and tender edges like Christmas M&M Cookies and Lemon Blueberry Cookies.
Simple. An easy cookie recipe that can be made quickly alongside other cookie favourites like Lemon Shortbread and Sugar Cookies.
Ingredients and substitutions
Flour and egg. Flour provides structure, while the egg binds everything together and keeps the peanut butter chip chocolate cookies soft and chewy.
Brown sugar and white sugar. Brown sugar adds moisture and richness, while white sugar creates a crisp edge—together they balance the sweetness and texture.
Butter. Butter adds flavour and richness, and its fat content helps create a tender texture in these chocolate cookies with peanut butter chips.
You can substitute with dairy-free or nuttelex if you choose but these will be softer so the cookies definitely need to be chilled once mixed.
Cacao powder. Cacao powder gives the cookies their deep chocolate flavour and works perfectly with the creamy peanut butter chips.
You could use unsweetened cocoa powder or normal cocoa powder - depending on how sweet you like your cookies.
Peanut butter chips. These chips add bursts of nutty sweetness throughout the cookies.
Vanilla extract. Vanilla enhances the flavor of the chocolate and peanut butter, tying all the ingredients together.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make PB choc 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: In a separate bowl, whisk together the flour and cacao powder to evenly distribute the dry ingredients. 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, 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 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.
Top Tip
Don’t Skip Chilling: Chilling the dough is key for thick, soft cookies. It solidifies the butter, so the cookies spread less in the oven, keeping their chewy texture.
Watch the Bake Time: Keep an eye on the cookies after 10 minutes. They should look set around the edges but still soft in the middle. Overbaking will result in a firmer, less chewy cookie.
Make Them Smaller or Bigger: Adjust the dough ball size to your preference, but remember smaller cookies will bake faster, and larger ones might need an extra minute or two in the oven.
Preparing in advance
Cookie dough can be made up to three days ahead of time. After mixing, cover the dough tightly with plastic wrap or transfer it to an airtight container and refrigerate.
You can refrigerate the dough as a whole or pre-scoop it into balls for convenience. If storing as a full batch, let the dough sit at room temperature for a few minutes to soften before scooping.
For longer storage, portion the dough into balls and place them on a tray to freeze until solid. Transfer the frozen dough balls to a ziplock bag or airtight container, where they’ll stay fresh for up to three months. Bake directly from frozen, adding 1–2 minutes to the baking time.
Storing baked cookies
Once baked and cooled, store the cookies in an airtight container at room temperature for up to one week. To keep them soft, place a slice of bread in the container—the cookies will absorb the moisture without getting soggy.
For slightly longer storage, refrigerate the cookies in an airtight container for up to 10 days.
Freezing baked cookies
Lay the cooled cookies in a single layer on a tray and freeze until firm to prevent sticking. Transfer the frozen cookies to a ziplock bag or airtight container, placing parchment paper between layers. They’ll stay fresh for up to three months.
When ready to enjoy, thaw the cookies at room temperature for 15–20 minutes. For that just-baked warmth, heat them in the microwave for 10–15 seconds.
FAQs
Yes, you can substitute cocoa powder for cacao powder in this recipe. However, cacao powder is less processed and retains more nutrients, which gives it a slightly richer and more intense chocolate flavour. Cocoa powder, on the other hand, is more commonly available and has a milder, sweeter taste. If you prefer a deeper chocolate flavour, stick with cacao powder, but if you want a more traditional chocolate cookie profile, cocoa powder works perfectly fine.
Yes, you can bake these peanut butter chip chocolate cookies straight from frozen dough without thawing. Simply place the frozen dough balls onto a baking tray lined with parchment paper and bake as directed. Just add an extra 1–2 minutes to the baking time to ensure they bake all the way through without drying out. This makes them perfect for busy schedules or when you want fresh cookies without the prep work.
Cacao powder and cocoa powder come from the same source—the cacao bean—but are processed differently. Cacao powder is made by cold-pressing unroasted beans, which preserves more nutrients and gives it a slightly bitter, intense flavour. Cocoa powder, on the other hand, is made by roasting the beans at a higher temperature, resulting in a milder, sweeter taste. Both work well in baking, but cacao powder is ideal if you want a richer chocolate flavour, while cocoa powder is a good choice for a smoother, more traditional cookie.
Other sweet treats
Or, you can have a browse through my Sweets & Desserts Category for more delicious eats.
Recipe
Soft Peanut Butter Chip Chocolate Cookies
Ingredients
- 125 g butter room temperature, subs note 1
- 50 g white sugar see note 2
- 100 g brown sugar see note 2
- 1 teaspoon vanilla extract
- 1 egg room temperature
- 175 g flour
- 50 g cacao powder see note 3
- 100 g peanut butter chips see note 4
Instructions
- Beat the butter and sugars until light and fluffy, about 2–3 minutes.
- Add wet ingredients and mix until smooth
- Whisk together the flour and cacao powder in a separate bowl, then gradually add to the wet mixture, stirring until just combined to avoid tough cookies.
- Gently mix in the peanut butter chips, saving a few to press on top of the dough balls before baking for a decorative finish.
- Chill the Dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 175°C (350°F) and line a baking tray with parchment paper.
- Roll tablespoon-sized portions of dough into balls, spacing them a few centimetres apart on the tray. Press extra peanut butter chips on top for added texture.
- Bake for 10–12 minutes, until the edges are set but the centres stay soft. Let them cool on the tray for 5–10 minutes before transferring to a wire rack to cool completely.
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