Chocolate Chip Peanut Butter Chip Cookies 🍫🥜 are super soft, perfectly chewy browned butter cookies loaded with two kinds of chips. This EASY one bowl, no mixer recipe makes irresistibly DELISH cookies!
Easy Chocolate Chip and Peanut Butter Chips Cookies Recipe
- These browned butter chocolate chip peanut butter cookies are based on my popular Turtles Candies Chocolate Chip Cookies and Halloween M&M’s Chocolate Chip Cookies, with an extra-rich, chewy twist.
- The dough is loaded with both chocolate chips and peanut butter chips, giving every bite a sweet, creamy, chocolatey flavor combination.
- This is an easy one-bowl recipe with no stand mixer or hand mixer needed. Everything can be stirred together by hand.
- Browned butter adds a deep, nutty flavor, while melted butter and cornstarch keep the cookies super soft, perfectly chewy, and fresh for days.
What’s in Peanut Butter Chocolate Chip Cookies?
To make the peanut butter and chocolate chip cookies, you’ll need:
- Unsalted butter: Browning the butter gives these cookies a rich, nutty, caramel-like flavor. Use unsalted butter so you can control the amount of salt in the dough.
- Egg, light brown sugar, granulated sugar, and vanilla extract: The mix of brown and white sugar creates chewy centers, lightly crisp edges, and plenty of warm caramel flavor.
- All-purpose flour, cornstarch, baking soda, and salt: Cornstarch helps keep the cookies especially soft and tender. Measure the flour carefully so the cookies do not turn out dry or cakey.
- Semi-sweet chocolate chips and peanut butter chips: The chocolate-peanut butter combination makes these cookies extra rich without becoming overly sweet. Milk chocolate or dark chocolate chips can be substituted for the semi-sweet chips, depending on your preference.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Peanut Butter Chip Cookies
The flavor of these cookies may taste out of this world, but the process is simple and easy. Here’s an overview of how they come together:
- Brown the butter, then let it cool slightly before whisking it with the eggs, sugars, and vanilla.
- Stir in the flour, cornstarch, baking soda, and salt, then fold in the chocolate chips and peanut butter chips.
- Portion and roll the dough into balls, flatten them slightly, and chill until firm.
- Bake at 350F until the edges and tops are just set. Avoid over baking, since the cookies will continue to firm up as they cool.Let the cookies cool directly on the baking sheet before serving.
Dough Consistency
The dough mixture will seem oily yet crumbly. That’s okay! Just note that the chips tend to slide out of the dough mounds. Just keep pushing them in.
Chocolate Chip Peanut Butter Chip Cookies
Ingredients
- ½ cup unsalted butter, browned
- 1 large egg
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 ⅔ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt, or to taste
- ½ cup semi-sweet chocolate chips
- ½ cup peanut butter chips
Instructions
- Brown the butter* (click that link and/or read the Notes below)
- Pour butter into a large mixing bowl, making sure to scrape the bottom of the saucepan with a spatula and transfer any browned bits (they have wonderful flavor) from the bottom of pan into the mixing bowl. Wait momentarily before adding the egg so you don’t scramble it.
- Add the egg, sugars, vanilla, and whisk to combine.
- Add flour, cornstarch (keeps cookies soft) baking soda, salt, and stir to combine. Dough may seem crumbly yet oily, this is okay.
- Add the chocolate chips, peanut butter chips, and stir to combine.
- Using a 2-tablespoon cookie scoop, or your hands, form approximately 12 to 13 equal-sized mounds of dough, roll into balls, and flatten about halfway. Tip – Strategically place a chocolate or peanut butter chips on top of each dough mound for a visual pop.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 4 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I use a half-sheet pan and bake 8 cookies per sheet).
- Bake for about 10 to 11 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Chocolate Chip and Chunk Cookies – My gold standard Chocolate Chip Cookie recipe for over two years!
The Best Soft and Chewy Coconut Oil Chocolate Chip Cookies – You’ll never miss the butter in these cookies that are so soft & loaded to the max with chocolate!
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Browned Butter Salted Chocolate Chip Cookies – SALTY-AND-SWEET, soft, and chewy chocolate chip cookies that are PERFECT! An EASY, one-bowl, no-mixer recipe that’s just the BEST!
Peanut Butter Cowboy Cookies — The cookies are like Peanut Butter Cookies crossed with Oatmeal Chocolate Chip Cookies, plus shredded coconut.
Totally awesome.
Thanks for letting me know they’re totally awesome!
What a great recipe! Always love some good cookies in the tea time!