Chocolate Peanut Butter Cookie Recipe
A chocolate peanut butter cookie that actually gets softer with time! This explodes with flavor and is pb lover approved.
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Chocolate Peanut Butter Cookies
Let’s just get right to it – I consider myself a chocolate and peanut butter expert. I’ve developed like 30 recipes with this combo. And these peanut butter chocolate cookies get top marks from me! So if you’re in the market for a cookie that has the ultimate chocolate base and gooey peanut butter chips, this recipe won’t let you down.
With my absolute favorite chocolate cookie base that is chewy, ultra soft, so chocolatey and almost brownie-like? These chocolate peanut butter cookies are off to a great start. Throw in the peanut butter chips and you’ve got a cookie that you’re going to be seeing in your dreams and visiting your kitchen late at night to sneak a bite.
My peanut butter chip cookies get their ultra soft texture from a combination of corn syrup, cornstarch and the addition of an egg yolk. It sounds finicky, but it’s actually SO easy and the payoff is insane.
Ingredients for Peanut Butter Chocolate Cookies
- Salted butter – I always use salted butter. If you only have unsalted, just add an extra pinch of salt to the dough.
- Brown sugar
- Granulated sugar
- Egg + 1 egg yolk – The addition of an egg yolk here is going to yield a super tender & chewy cookie.
- Corn syrup – Again, chewy & soft cookie!
- Vanilla extract
- All-purpose flour
- Dutch processed cocoa powder – You can also use regular unsweetened cocoa powder if you’d like. I just prefer dutch processed!
- Cornstarch – This is going to make your cookies so light, soft, and chewy!
- Baking soda
- Salt
- Peanut butter chips – I like to use the Reese’s brand for ultimate yum, but any brand will work.
How to make Chocolate Peanut Butter Chip Cookies
- Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
- In the bowl of a stand mixer or with a hand mixer, cream together the butter, brown sugar and granulated sugar until smooth and creamy. This will take about 2 minutes.
- Add the egg and egg yolk, corn syrup and vanilla extract to the mixer, mix until well incorporated.
- Add the flour, cocoa powder, corn starch, baking soda and salt to the mixer. Mix until a soft dough forms.
- Fold in the peanut butter chips until evenly distributed.
- Scoop 3 tbsp of dough and loosely gather the dough together, leaving some jagged edges on top for texture. The cookies will spread some but not a whole lot while baking so it is best if they are not packed together in a ball.
- Arrange on the prepared cookie sheet and bake at 350° F for 9-11 min.
- Allow the cookies to cool on the pan for 10 min before transferring to a wire cooling rack.
- Store in an airtight container for up to 3 days. Enjoy!
Chocolate Peanut Butter Cookie Recipe Substitutions
These chocolate peanut butter cookies can easily be made gluten free. Just make sure to substitute flour with a 1:1 gluten free flour option like Bob’s Red Mills. Then just double check your other ingredients to make sure you’ve purchased variants that are also gf!
Tips for making Chocolate Peanut Butter Cookies
My first tip for these cookies is to follow my mixing instructions carefully! You’ll want to mix the butter and sugars for a couple of minutes until it is super creamy. Then make sure the eggs + other liquids are mixed until well incorporated. But when it comes to the dry ingredients, be careful that you don’t get overzealous and mix too long!
My second tip is to make sure you don’t overbake! You want to pull these out of the oven when the tops stop looking glossy but before they start to get crispy around the edges.
How to store Chocolate Cookies with Peanut Butter Chips
Make sure your cookies are cooled and store in an airtight container on the counter for 3-5 days. Somehow these cookies get softer as time goes on, which is amazing!
Chocolate Peanut Butter Chip Cookies Recipe FAQs
Eventually they will, but they’ve got a pretty long shelf life. If you’re worried about it, you can store your peanut butter chips in the freezer until you’re ready to use.
Oh, absolutely! Like I said, this is my favorite chocolate base cookie. Feel free to throw in chocolate chips or caramel chips or even chopped up Reese’s peanut butter cups/other candies. You’re going to love the end result.
More Recipes for the PB Lover
Chocolate Peanut Butter Chip Cookies
Ingredients
- 3/4 cup salted butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg + 1 egg yolk
- 1 tbsp corn syrup
- 1/2 tbsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup dutch processed cocoa powder
- 1/2 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups peanut butter chips
Instructions
- Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
- Cream together the butter, brown sugar and granulated sugar until smooth and creamy.
- Add the egg and egg yolk, corn syrup and vanilla extract to the mixer, mix until well incorporated.
- Add the flour, cocoa powder, cornstarch, baking soda and salt to the mixer. Mix until a soft dough forms.
- Fold in the peanut butter chips until evenly distributed.
- Scoop 3 tbsp of dough and loosely gather the dough together, leaving some jagged edges on top for texture. The cookies will spread some but not a whole lot while baking so it is best if they are not packed together in a ball.
- Arrange on the prepared cookie sheet and bake at 350° F for 9-11 min.
- Allow the cookies to cool on the pan for 10 min before transferring to a wire cooling rack.
- Store in an airtight container for up to 3 days.
