Chocolate Chip Peanut Butter Chip Cookies

PinSaveJUMP to RECIPE

This post may contain affiliate links.

Chocolate Chip Peanut Butter Chip Cookies – Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with two kinds of chips!! An EASY one-bowl, no-mixer recipe for irresistibly DELISH cookies!!

Chocolate Chip Peanut Butter Chip Cookies – Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with two kinds of chips!! An EASY one-bowl, no-mixer recipe for irresistibly DELISH cookies!!

Easy Cookies with Peanut Butter Chips

In the past, I’ve made these Turtles Candies Chocolate Chip Cookies and these Halloween M&M’s Chocolate Chip Cookies. I took that dough base and made these super soft, perfectly chewy, browned butter cookies that are loaded with both chocolate chips and peanut butter chips.

It’s an easy one-bowl, no-mixer recipe that starts with browned butter. I love browned butter cookies for a few reasons.

First, the nutty, rich flavor of the browned butter is divine in the cookies. It’s like taking a regular soft and chewy chocolate chip cookie and upping the flavor profile by a hundred fold. That much better.

Secondly, not only do the chocolate peanut butter chip cookies taste incredible, but these are also no-mixer cookies and I can stir everything together by hand in one bowl.

Because you’re starting with melted rather than creamed butter, the cookies are wonderfully chewy and the addition of cornstarch keeps them soft for days.

Chocolate Chip Peanut Butter Chip Cookies – Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with two kinds of chips!! An EASY one-bowl, no-mixer recipe for irresistibly DELISH cookies!!

What’s in Peanut Butter Chip Cookies? 

To make the peanut butter and chocolate chip cookies, you’ll need: 

  • Unsalted butter
  • Egg
  • Light brown sugar
  • Granulated sugar
  • Vanilla extract
  • All-purpose flour
  • Cornstarch
  • Baking soda
  • Salt
  • Semi-sweet chocolate chips
  • Peanut butter chips 

Chocolate Chip Peanut Butter Chip Cookies – Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with two kinds of chips!! An EASY one-bowl, no-mixer recipe for irresistibly DELISH cookies!!

How to Make Peanut Butter Chip Cookies

Brown the butter, then stir in the egg, sugars, and vanilla. Add the dry ingredients, then fold in the baking chips last. 

Scoop the dough into balls, place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 4 hours.

Once chilled, bake the cookie dough balls until the edges have set and the tops are just set, even if slightly undercooked, pale, and glossy in the center. Let the cookies cool on the baking sheet for 10 minutes before enjoying.  

Chocolate Chip Peanut Butter Chip Cookies – Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with two kinds of chips!! An EASY one-bowl, no-mixer recipe for irresistibly DELISH cookies!!

Do I Have to Chill the Dough? 

Yes! It’s mandatory that the dough be chilled for at least 4 hours, or overnight, before baking – no exceptions or the cookies will bake flat, thin, and spread like crazy.

How to Make Browned Butter

Brown the butter (<—click for a detailed tutorial) by cooking the butter over medium heat in a medium saucepan until it’s amber to brown in color, about 5 minutes depending on pan size. The best 5-minute investment you can make for your baking, I promise.

I swirl the pan in the last minute or so to make sure I can really see the color changes.

The butter will go through stages of hissing, sputtering, and making noise until the water cooks off at which point the browning occurs. The butter will smell nutty and aromatic.

If you cook it too long, it will burn. Not a huge deal other than than you are out 5 minutes, 1 stick of butter, and need to start over.

Chocolate Chip Peanut Butter Chip Cookies – Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with two kinds of chips!! An EASY one-bowl, no-mixer recipe for irresistibly DELISH cookies!!

Tips for Making Chocolate Peanut Butter Chip Cookies

Because you’re working with melted rather than creamed butter, the dough may seem oily yet crumbly, which sounds paradoxical, but it’s possible. The chips tend to slide out of the raw dough mounds but just keep pushing them in.

Don’t overbake the soft peanut butter chocolate chip cookies because they taste better a bit underbaked.

These peanut butter and chocolate chip cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

Chocolate Chip Peanut Butter Chip Cookies – Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with two kinds of chips!! An EASY one-bowl, no-mixer recipe for irresistibly DELISH cookies!!

Chocolate Chip Peanut Butter Chip Cookies – Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with two kinds of chips!! An EASY one-bowl, no-mixer recipe for irresistibly DELISH cookies!!

Pin This Recipe

Yield: 12

Chocolate Chip Peanut Butter Chip Cookies

Chocolate Chip Peanut Butter Chip Cookies

Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with two kinds of chips!! An EASY one-bowl, no-mixer recipe for irresistibly DELISH cookies!!

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 4 hours 40 minutes
Total Time 5 hours

Ingredients

  • 1/2 cup unsalted butter, browned
  • 1 large egg
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 2/3 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt, or to taste
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup peanut butter chips

Instructions

  1. Brown the butter* (click that link and/or read the Notes below)
  2. 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.
  3. Add the egg, sugars, vanilla, and whisk to combine.
  4. Add flour, cornstarch (keeps cookies soft) baking soda, salt, and stir to combine. Dough may seem crumbly yet oily, this is okay.
  5. Add the chocolate chips, peanut butter chips, and stir to combine.
  6. 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.
  7. 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.
  8. 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).
  9. 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.
  10. 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

*Brown the Butter by cooking butter over medium heat in a medium saucepan until it’s amber to brown in color, about 5 minutes depending on pan size. I swirl the pan in the last minute or so to make sure I can really see the color changes. Butter will go through stages of hissing, sputtering, and making noise until the water cooks off at which point the browning occurs. Butter will smell nutty and aromatic.

Storage: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. If baking straight from freezer with frozen dough, you don’t have to thaw it. Bake straight from freezer, possibly adding 1 to 2 minutes to baking time if necessary.

Adapted from Turtles Candies Chocolate Chip Cookies and Halloween M&M's Chocolate Chip Cookies.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 272Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 222mgCarbohydrates: 37gFiber: 1gSugar: 22gProtein: 4g

More Chocolate Chip Cookie Recipes: 

ALL OF MY CHOCOLATE CHIP COOKIE RECIPES! 

Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies — If you think the world’s most perfect food pairing is chocolate and peanut butter, you’re in for a treat. The cookies combine chocolate and peanut butter, twice! 

The Best Soft and Chewy Chocolate Chip Cookies – My favorite recipe for chocolate chip cookies! Just one bite and I think you’ll agree!

The Best Soft and Chewy Chocolate Chip Cookies - My favorite recipe for chocolate chip cookies! Just one bite and I think you'll agree!

Chocolate Chip and Chunk Cookies – My gold standard Chocolate Chip Cookie recipe for over two years!

Chocolate Chip and Chunk Cookies on a wooden table

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!

The Best Soft & 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!

Softbatch Cream Cheese Chocolate Chip Cookies – Move over butter, cream cheese keeps these cookies soft and extra thick! Pinned over 1 million times!

Softbatch Cream Cheese Chocolate Chip Cookies - Recipe at averiecooks.com

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. 

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

Get the latest recipes via email!

Leave a Comment

Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I recently came across this recipe  my only regret is that I didn’t find it earlier.  It is dangerously delicious.   I love reading and doing your recipes.  Thank you! Thank you! Thank you!

    Rating: 5
  2. Hi,Made these cookies recently and like usual, I was running late. Did not have the 4 hours to chill. So, I prepared and shaped the dough according to the instructions. Next, I threw the cookies into the freezer while I showered and got ready, about an hour. After I was dressed, I preheated the oven and continued the recipe.Cookies were PERFECT! Everyone at the party raved. Thank you for another fantastic recipe and for making me look good!

    Rating: 5
    1. Thanks for the five star review and I’m so glad that the freezer trick worked for you! When I’m in a jam I do this too, I just don’t typically suggest it because if people freeze it solid, then that can change the baking time by a few minutes and it can just add complications, but glad you pulled them out at the perfect time and that the cookies made you look awesome!

  3. I am making Christmas cookies and really wanted a recipe that used corn starch. I have a recipe for a pumpkin cookie with brown butter frosting so I KNEW that these were going to be tasty. These are sooo good. I followed the directions perfectly and even doubled the recipe. I felt that your comments about it being a little oily and crumbly was perfect and made me understand that I was doing everything correctly. The first sheet I didn’t flatten so they are a little bit more like a drop cookie, but the second two sheets – I flattened them and they are gorgeous. I forgot to save some chips for the top to give it that yummy look – but still – they are great. I’m pretty picky when it comes to making a cookie recipe a keeper – but this one is definitely my new go to for all “chip” related cookies. I have a convection oven and reduced the cook time to 8 minutes and they came out perfectly.

    Rating: 5
  4. Made these today and just tried them tonight! My first time browning butter … I know, I know, I’m way behind the times. SO good. I didn’t have PB chips but they were inhaled just the same. I got 21 cookies out of this batch–wondering if you used a larger cookie scoop than the recipe calls for? No biggie, I prefer the 2 tablespoon size cookies. Just wanted to point that out if portion numbers are a concern.

    Rating: 5
    1. Thanks for the 5 star review and glad you loved them and got broken in now with browned butter :) I think maybe I ‘overstuff’ my cookie scoop a bit but also I have found that different brands of cookies scoops despite saying they’re the same size, run smaller or larger than others. Like swimsuits, shoes, jeans, anything really….no two brands are uniform even though you’d hope they would be. Glad these were inhaled!

  5. It’s been too long since I’ve made cookies with peanut butter chips in them! I LOVE browned butter and the softness that comes with adding cornstarch to cookies :)

    1. Yes I have years ago. It just got sooooo messy with the butter splatter inside my micro that the amount of paper towels and windex to clean it wasn’t worth it for me LOL.

  6. Hi Averie,

    One bowl and brown butter?! Sign me up! Can’t wait to try these!

  7. PB chips, Chocolate chips and browned butter—wow!! These really sound extra delicious! Browned butter adds a special touch and flavor like no other.