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–+ servings
A plate of chocolate chip cookies with both chocolate and peanut butter chips, stacked and arranged on a white plate.
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Chocolate Chip and Peanut Butter Chip Cookies

Soft and chewy Chocolate Chip and Peanut Butter Chip Cookies made with simple pantry ingredients. Loaded with rich chocolate and creamy peanut butter chips, these easy homemade cookies bake up perfectly golden on the edges with tender centers every time.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Servings: 30 Cookies
Calories: 188kcal
Author: Wendy

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.
    A glass bowl containing a mixture of flour, baking powder, baking soda, and pink salt on a white surface.
  • In a separate large bowl, mix the butter with both sugars until evenly blended.
    A mixing bowl with butter, white sugar, and brown sugar, surrounded by bowls of flour, chocolate chips, peanut butter chips, eggs, and a bottle of vanilla extract.
  • Add the eggs and vanilla, mixing until the batter looks lighter and slightly fluffy.
    A mixing bowl with cookie dough, eggs, and sugar in the center, surrounded by bowls of flour, peanut butter chips, chocolate chips, vanilla extract, and baking utensils.
  • Gradually incorporate the dry ingredients, stirring just until a dough forms.
    A metal mixing bowl with flour on top of cookie dough, beside bowls of peanut butter chips and chocolate chips, and a hand mixer on a white surface.
  • Fold in the chocolate chips and peanut butter chips until well distributed.
    A mixing bowl with cookie dough, peanut butter chips, and chocolate chips, with two small bowls of more chips on a white surface.
  • Portion the dough into 2–3 tablespoon mounds, roll gently, and arrange with space between each on the baking sheets.
    A hand holds a metal cookie scoop with a portion of chocolate chip cookie dough over a mixing bowl filled with more dough.
  • Bake for 8–10 minutes, removing the cookies once the edges show the first signs of light browning while the centers remain soft.
    Cookies with chocolate and peanut butter chips are arranged on a parchment-lined baking sheet.
  • 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.

Nutrition

Serving: 1Cookie | Calories: 188kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 180mg | Potassium: 30mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 218IU | Vitamin C: 0.04mg | Calcium: 22mg | Iron: 1mg