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!!

In the past I’ve made these Turtles Candies Chocolate Chip Cookies and these Halloween M&M 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.

Why Is Browned Butter So Special

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 cookies taste incredible but these are no-mixer cookies and I can stir everything together by hand in one bowl.

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.

Soft And Chewy

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.

They’re loaded with both chocolate chips and peanut butter chips.

Because the butter is melted rather than creamed, 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.

Chilling The Dough

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.

Don’t overbake them because they taste better a bit underbaked.

My Favorite Chocolate Chip Cookies Recipes:

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!!

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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

Directions:

  1. Brown the butter (<—click for a detailed tutorial) 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.
  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) and 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.
  9. 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 Chocolate Chip Cookies

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