My peanut butter chip chocolate cookies are a soft cookie (like my Christmas m&m cookies) with fudgy chocolate and 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.
TL;DR
- Prep time: 5 minutes (plus chilling) Cook time: 10-15 minutes
- Make ahead: Dough in fridge for 3 days; in freezer for 3 months
- Fridge storage: Store cookies at room temperature for 1 week, in fridge for 2 weeks.
- Customise: Adjust chocolate component to preference, adjust ratio of brown sugar and white sugar to get crispier cookies.
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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.
Ingredients and substitutions
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.
You can adjust the quantities of each of these depending on what you like in a cookie. Mine are relatively soft with a slightly crisp edge, but I've given instructions in the recipe to make them slightly different.
Butter. You can substitute with dairy-free or nuttelex if you choose (I've made these with all sorts of butter varieties and all great!) 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 without being overly sweet. But, if you're huge into the sweetness, you can use cocoa powder.
Peanut butter chips. These can actually be a little hard to find, but you could also do dollops of peanut butter and freeze, then use them as the chips. They won't hold their shape as well, but will still be delicious!
Please check the recipe card for full list of ingredients and quantity.
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.
My Top Tips
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. Adjust to your preference.
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 - fridge and freezer
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.
You can freeze for longer storage:
- Portion the dough into balls and place them on a tray to freeze until solid (not touching each other).
- 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 Christmas recipes
Or, you can have a browse through my Christmas recipes for more delicious eats.
Recipe
Soft Peanut Butter Chip Chocolate 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, 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
Prepare mixture
- Beat the 125 g butter (room temperature) and 50 g white sugar, 100 g brown sugar until light and fluffy, about 2-3 minutes.
- Add 1 tsp vanilla extract, 1 egg and mix until smooth
- In a separate bowl, whisk together the 175 g flour and 50 g cacao powder, then add to the wet mixture, stirring until just combined.
- Gently mix in the 100 g 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.
Bake cookies
- 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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