These are the ultimate chocolate peanut butter cookies! Picture a soft & fudgey chocolate cookie base filled with tons of your favorite peanut butter mix-ins!Jump to Recipe
Chocolate Peanut Butter Cookie Recipe
What I love about this recipe is you can add whatever peanut butter mix-ins you’d like. I just used a chocolate/peanut butter snack mix that I found at Costco. You can use any peanut butter mix from the store, or just combine all of your favorite peanut butter candies to make your own perfect mix for the cookies.
Ingredients for Chocolate Peanut Butter Chip Cookies
- Salted Butter (melted) – For this cookie, we’ll melt the butter to keep the cookie extra fudgey and brownie-like. If you only have unsalted butter, just add an extra pinch of salt to the dough.
- Brown Sugar – You’ll notice we’re using more brown sugar than granulated sugar in this recipe to keep the cookies super chewy.
- Granulated Sugar
- Corn Syrup – Corn syrup will also help to give the cookie that perfect fudgey texture.
- All Purpose Flour
- Dutch Processed Cocoa – This is my favorite dutch processed cocoa, but you can also use regular, unsweetened cocoa powder if needed.
- Cornstarch – This will make the cookie pillowy soft.
- Baking Soda
- Chocolate & Peanut Butter Mix-Ins – I found this awesome chocolate peanut butter snack mix at Costco that I for these cookies. Included in this mix was chocolate chips, peanut butter chips, peanuts, mini Reeses Cups, Reeses Pieces, and peanut butter filled pretzels. But you can use a total of 1 1/2 cups of whatever mix-ins you’d like! Check out the FAQs below for some ideas.
How to Make Chocolate Peanut Butter Cookies
- Begin by preheating the oven to 350°F.
- Prepare a baking sheet by lining it with parchment paper or a silicone baking mat, then set aside.
- In the bowl of a stand mixer or with an electric hand mixer, combine the melted butter, brown sugar, and granulated sugar on a low mixer setting.
- Leave the mixer going while you and add in the eggs, corn syrup, and vanilla.
- Turn the mixer off, then add in the flour, cocoa powder, cornstarch, salt, and baking soda. Mix until just combined. The dough will be very soft and slightly sticky.
- Now add in your chocolate and peanut butter mix-ins until evenly distributed throughout the dough.
- Next, scoop the cookie dough into equal portions. For small cookies, use 1 1/2 tbsp of cookie dough (#50 scoop). For larger cookies, use 3 tbsp of cookie dough (#24 scoop).
- Roll each cookie dough scoop into a ball, then flatten slightly before placing on your prepared cookie sheet.
- Bake the cookies at 350°F until they have spread slightly and the tops no longer look wet and glossy.
- For small cookies, this will be about 7-9 minutes. For the larger cookies, this will be around 9-11 minutes.
- Allow the cookies to cool on directly on the hot cookie sheet for 10 minutes before transferring to a wire cooling rack.
- Store your chocolate cookies in an airtight container for up to 3 days. These cookies are best eaten the same day, otherwise the pretzels and peanuts will start to get soft.
What kind of peanut butter mix-ins should I add to chocolate cookies?
You can add any peanut butter or chocolate mix-ins to these cookies, but here are a few of my favorites:
- Reese’s Peanut Butter Chips
- Mini Reese’s Cups
- Chopped Reese’s Cups
- Reese’s Pieces
- Peanut butter filled pretzels
Why are my cookies dry and crumbly?
Nine times out of ten, if your cookies turn out dry and crumbly using one of my recipes, that usually means you have over-baked the cookie. Remember, cookies will continue to bake after they are removed from the oven, so be sure to follow the baking time and look for the signs that the cookies are ready to be removed.
It is also a good idea to have an oven thermometer to make sure your oven is actually baking at the correct temperature. This could cause you to accidentally over-bake cookies without knowing.
Recipes Similar to Chocolate Peanut Butter Chip Cookies
Ultimate Chocolate Peanut Butter Cookies
- 3/4 cup salted butter melted
- 1 cup brown sugar
- 1/3 cup granulated sugar
- 2 eggs
- 1 tbsp corn syrup
- 1/2 tbsp vanilla extract
- 2 cups all purpose flour
- 2/3 cups dutch processed cocoa
- 1/2 tbsp cornstarch
- 1/2 tsp salt
- 1/2 tsp soda
- 1 1/2 cups chocolate + peanut butter mix ins*
- Preheat oven to 350°.
- In the bowl of a stand mixer, add the melted butter, brown sugar and granulated sugar.
- Turn the mixer onto low and combine the butter and sugars.
- Leave the mixer going and add in the eggs, corn syrup and vanilla.
- Turn the mixer off and add in the flour, cocoa, corn starch, salt and soda. Mix until just combined. The dough will be very soft and slightly sticky.
- Mix in the chocolate and peanut butter mix ins until evenly distributed.
- Scoop the cookie dough into equal portions. For small cookies, use 1 1/2 tbsp of cookie dough (#50 scoop), for larger cookies use 3 tbsp of cookie dough (#24 scoop). Roll into a ball and then flatten slightly.
- Bake at 350° F until the cookies spread slightly and the tops no longer look wet and glossy. For small cookies, bake for 7-9 minutes. For the larger cookies, bake for 9-11 minutes.
- Allow the cookies to cool on the hot cookie sheet for 10 minutes before transferring to a wire rack.
- Store in an air tight container for up to 3 days- the cookies are best eaten same day, because the pretzels and peanuts will get soft.
- Reeses peanut butter chips
- mini Reeses cups
- chopped Reeses cups
- Reeses pieces
- peanut butter filled pretzels
- chocolate chips