Soft Peanut Butter Chip Chocolate Chip Cookies

a stack of peanut butter chip and chocolate chip cookies with a bottle of milk in the background

Soft Peanut Butter Chip Chocolate Chip Cookies

These homemade peanut butter chocolate chip cookies combine the best of both worlds—melty chocolate chips and creamy peanut butter chips in every soft bite. Perfectly tender and loaded with flavour, these cookies are an easy go-to for peanut butter and chocolate lovers alike. They’re great for sharing or keeping all to yourself!

I normally provide both the metric and imperial measurements, however because baked goods require more precision, I've provided grams as the main measurement.

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Prep Time 10

Cook Time 10

Total Time 20

Course Snack

Cuisine American

Servings cookies

Calories 218 kcal

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!

Notes

Note 1 - Butter Substitutions -

margarine or nuttelex

Note 2 - Sugars

You can use just white or just brown sugar if you want, however this will change the final texture of the Chocolate chip peanut butter chip cookies.

White sugar helps the cookies spread and gives them a crispier texture. If using only white sugar (or more white sugar) the cookies will be thinner and crunchier. Brown sugar is more moist which adds a softness to the cookies. They also provide a richer, caramel-like taste.

Cookies made with only brown sugar tend to be thicker, softer and chewier. Adjusting the ratio of the sugars can help you customise the texture and flavour to your liking.

Storing

Store cookies at room temperature for 7 days in an airtight container or in the fridge for 2 weeks.

Freeze cookie dough for up to 3 months. Freeze baked cookies with parchment paper between for up to 3 months.

Nutrition

Serving: 1cookieCalories: 218kcalCarbohydrates: 29gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 36mgSodium: 75mgPotassium: 51mgFiber: 1gSugar: 15gVitamin A: 280IUCalcium: 17mgIron: 1mg

Keyword chocolate chip cookie, Christmas cookies, Christmas recipe, Cookie recipe, Peanut butter chocolate chip cookies, snack recipe

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