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.
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
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.
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.
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.
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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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What a great recipe! Always love some good cookies in the tea time!
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!