Chocolate Chip and Peanut Butter Chip Cookies
Oh friend, get ready because these Chocolate Chip and Peanut Butter Chip Cookies are about to be your new go-to treat. They’re soft in the center, lightly crisp around the edges, and packed with melty chocolate and peanut butter goodness in every single bite. This is the kind of cookie that disappears off the counter before they’ve even fully cooled, ask me how I know.
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I love making these on busy weeknights when the kids want “something sweet” but I don’t want anything complicated. The dough comes together fast with simple pantry staples, and that combo of chocolate and peanut butter? Whew. It’s rich, cozy, and just feels like home.
If you love classic cookies with a little twist, you’ll also want to check out my Pink Chocolate Chip Cookies, Peanut butter blossom cookies, and Peppermint Chewy Chocolate Cookies. They’re all simple, budget-friendly, and perfect for sharing.
Why You’ll Love This Recipe
- Perfectly Soft Centers: These cookies stay tender in the middle with just the right golden edges.
- Double the Flavor: Chocolate chips and peanut butter chips give you the best of both worlds.
- Pantry-Friendly Ingredients: Nothing fancy here — just everyday baking staples.
- Quick & Easy: From bowl to oven in minutes, which is exactly how I like it.
Ingredients
Chocolate Chip and Peanut Butter Chip Cookies
Equipment
- mixing bowls
- Hand mixer or stand mixer (optional but helpful)
- measuring cups and spoons
- baking sheets
- Parchment Paper
- cooling rack
- cookie scoop – optional
Ingredients
- 1 cup salted butter softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon sea salt
- 1 cup chocolate chips
- 1 cup peanut butter chips
Instructions
- Heat oven to 375°F (190°C). Prepare baking sheets with parchment paper and set aside.
- Combine the flour, baking soda, baking powder, and salt in a bowl; stir well and reserve.
- In a separate large bowl, mix the butter with both sugars until evenly blended.
- Add the eggs and vanilla, mixing until the batter looks lighter and slightly fluffy.
- Gradually incorporate the dry ingredients, stirring just until a dough forms.
- Fold in the chocolate chips and peanut butter chips until well distributed.
- Portion the dough into 2–3 tablespoon mounds, roll gently, and arrange with space between each on the baking sheets.
- Bake for 8–10 minutes, removing the cookies once the edges show the first signs of light browning while the centers remain soft.
- Allow cookies to rest on the baking sheets briefly before transferring to a rack to finish cooling.
Notes
- Cream the butter and sugars until fully blended and slightly fluffy.
- Space cookie dough balls at least 2 inches apart on the pan.
- Bake just until the edges begin to turn golden.
- Let cookies rest on the baking sheet before transferring.
- For uniform cookies, use a 2–3 tablespoon scoop.
Storage
Storage:Store cooled cookies in an airtight container at room temperature for up to 5 days. Reheating:
Warm a cookie in the microwave for 8–10 seconds for that fresh-from-the-oven softness. Freezing:
Freeze baked cookies in a sealed container for up to 3 months. You can also freeze dough balls and bake straight from frozen — just add 1–2 minutes to the baking time.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Use room temperature butter so it creams smoothly with the sugars.
- Don’t overmix once you add the flour — stir just until the dough forms to keep cookies soft.
- Pull the cookies when the centers still look slightly underbaked. They’ll finish setting on the pan.
- For thicker cookies, chill the dough for 30–60 minutes before baking.
- Swap the peanut butter chips for white chocolate chips for a fun variation.
- Sprinkle a tiny pinch of flaky sea salt on top before baking for that sweet-and-salty finish.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Just adjust the baking time. Smaller cookies may bake in 6–8 minutes, while larger scoops may need 10–12 minutes.
Look for lightly golden edges with soft centers. They may look slightly underdone in the middle — that’s perfect.
Absolutely. Just add an extra pinch of salt to balance the flavor.
Of course! You can use all chocolate chips or swap in butterscotch or white chocolate chips instead.
You can! Bake at 350°F for about 5–7 minutes, checking closely since air fryers run hot.
