These chocolate chip peanut butter chip cookies are the ultimate treat for anyone who can't decide between chocolate and peanut butter in their cookies - you get to have both! Made with brown butter for extra flavor, these cookies are thick, chewy and loaded with chocolate and peanut butter chips, delivering an irresistible combo in every bite. The added teaspoon of cornstarch guarantees a soft and chewy cookie that will stay tender for days.
Whether you need a recipe for your next weekend get together or for an after school snack, these chocolate chip peanut butter chip cookies are always a hit. And because I know how important it is to have warm, fresh cookies anytime that you need them, I've included instructions for freezing the cookie dough so that you can bake all of the cookies at once or bake a few fresh cookies at a time. If you love that peanut butter chocolate combo as much as I do, check out our soft and chewy peanut butter cup cookies too!
Jump to:
- Why you'll love this recipe
- Key Ingredients
- How to Make Brown Butter
- how to make chocolate chip and peanut butter chip cookies
- "The perfect combo!"
- Substitutions and variations
- Storage
- How to Freeze Cookie Dough
- Amanda's Cookie baking Tips
- chocolate chip and peanut butter chip cookies FAQs
- More cookie recipes
- 📖 Recipe
- Storage
Why you'll love this recipe
- Perfect combo of peanut butter and chocolate: We've got the melty peanut butter chips combined with milk and dark chocolate chips for the ultimate cookie experience.
- Soft and Chewy Middles: Adding a teaspoon of corn starch creates a cookie with soft, chewy middles and crispy, buttery edges.
- One Bowl Recipe: Mix this cookie dough up by hand in one mixing bowl - no need to take out your big stand mixer for this one.
- Great for Parties, Potlucks and After School Snack: These cookies are a hit for any celebration or get together!
- Freezer Friendly: Follow our step by step instructions for freezing cookie dough and have fresh, warm cookies anytime a craving hits.
Key Ingredients
See the recipe card for exact quantities and detailed instructions.
- brown butter - brown butter adds a nutty, caramel like flavor to any recipe and it's so easy to make. Check out our easy brown butter tutorial below.
- peanut butter chips - I tested the recipe using Reese's Peanut Butter Chips. They have great texture and peanut butter flavor.
- chocolate chips - I used a combo of milk and semi sweet chocolate for this recipe. I always recommend a high quality chocolate like Ghiradelli or Guittard for making cookies.
- corn starch - Adding a teaspoon of cornstarch to the cookies gives them tender, chewy middles that will stay soft for days.
Be sure to see recipe card for exact quantities.
How to Make Brown Butter
- Place butter in a small sauce pan and cook over medium heat until the butter becomes bubbly, fragrant and nutty smelling - swirl and stir as needed.
- Watch closely for small brown bits to begin forming on the bottom of the pan - this will happen around 5 minutes.
- As soon as you begin to see brown bits in the butter, remove the butter from the heat. If you leave the butter in the pan it will continue to brown and could even become burnt.
- Transfer butter to your mixing bowl and allow to cool for about 10 minutes before proceeding with your recipe.
how to make chocolate chip and peanut butter chip cookies
- In a small saucepan, brown the unsalted butter over medium heat.
- Move brown butter to a mixing bowl to cool.
- Add the granulated sugar and brown sugar to the brown butter. Mix until light and fluffy.
- Add the eggs, vanilla and salt to the sugar and butter. Mix well.
- Add the dry ingredients into the wet ingredients. Mix until the dough just begins to come together.
- Gently fold in the peanut butter chips and chocolate chips.
- Cover and chill the cookie dough for at least one hour or up to three days .
- Scoop the cookie dough, roll into balls and arrange on a parchment lined sheet pan.
- Bake cookies at 375° for 9-10 minutes. Top cookies with extra chips as soon as you remove them from the oven.
- Serve cookies with your favorite tea, hot cocoa or with a tall glass of milk.
Hint: stop mixing your dry ingredients into the cookie dough when there is still a bit of flour left to be mixed in. Add the peanut butter and chocolate chips and then continue mixing. You don't want to over mix the dough. Your cookies will turn out dry and tough if you over mix.
"The perfect combo!"
This is definitely the perfect combo of chocolate and peanut butter. This easy to make cookie recipe is one that you'll keep coming back to!
Substitutions and variations
- brown butter - instead of using brown butter, you can use melted, unsalted butter. Melt the butter in a large mixing bowl in the microwave. You want it to be mostly liquid with a few chunks remaining before adding the sugars.
- corn starch - if you don't have or don't want to use cornstarch, you can omit if from the recipe. The cookies will still be delicious, just a little less fluffy.
- chocolate chips - you can use any combination of chocolate chips or chunks and peanut butter chips for this recipe. You can even go all peanut butter if you want!
- add peanuts - try adding in ½ cup of chopped peanuts for some extra crunch and peanut flavor
- gluten free chocolate chip peanut butter chip cookies - if you or someone you love is gluten free, it's very easy to swap the all purpose flour out for your favorite gluten free flour blend. I've have good luck with Bob's Redmill Gluten Free 1 to 1 Baking Flour or King Arthur's Measure for Measure
If you are looking for a fun, classic chocolate chip cookie recipe, check out our Mini Chocolate Chip Cookies made with brown butter.
Storage
Baked Cookies: Store baked cookies in an airtight container at room temperature for 2-3 days.
Cookie Dough in the Refrigerator: You can store this cookie dough for up to 3 days in the refrigerator. Be sure to keep it in an airtight container. Remove the cookie dough from the refrigerator 30 minutes before baking to make sure that the dough is easy to scoop.
Cookie Dough in the Freezer: There is truly nothing more convenient that pulling a container of cookie dough from the freezer and baking fresh cookies. Frozen cookie dough is good in the freezer for up to 3 months.
How to Freeze Cookie Dough
Freezing Cookie Dough
It's really nice to have some cookie dough stored in the freezer. If you scoop your cookie dough right away, you can place it in a single layer, on a parchment lined quarter sheet pan and move it to the freezer. Once the dough is completely frozen, move the balls to a large, freezer-safe container or freezer bag. Mark the bag with the recipe name, date you made the dough and the baking temperature and time. Pull this bag from the freezer and bake fresh cookies anytime you are in the mood for them. You can keep cookie dough in the freezer for up to 3 months.
Baking Frozen Cookie Dough
When baking frozen cookie dough, you will need to add an additional 1-2 minutes to the baking time. When you are ready to bake, preheat your oven to 375° and line a half sheet pan with parchment paper. Place the frozen balls of dough onto your pan about 2-3 inches apart. You can leave the dough to thaw just a bit while your oven is preheating. Bake frozen cookie dough for 10-12 minutes. I like to start checking cookies at the minimum time suggested. If they are not ready, I add a minute and check again. Follow this process until you have those golden brown edges and lightly browned middles.
Amanda's Cookie baking Tips
Use a Cookie Scoop - a cookie scoops makes it easy to scoop uniform sized ball of cookie dough that will bake evenly.
Use a Kitchen Scale - using a kitchen scale for your dry ingredients guarantees that the recipe will come out well every time that you make it.
Use a Quality Chocolate - because the chocolate chip and peanut butter chips are the stats of these cookies, it's worth using quality chips - you will definitely taste the difference! I have had good luck using Reese's Peanut Butter Chips and Ghiradelli or Guittard for the chocolate chips.
Brown That Butter! - brown butter elevates any recipe but especially a cookie recipe. Browning the butter adds a nutty, caramel flavor to the cookie dough and helps to create that soft and chewy texture.
Slightly underbake the cookies - you want the cookies to be golden brown on the edges and a lighter brown in the middle. Once you pull the cookies from the oven, they will continue baking on the sheet pan for a few more minutes. This strategy guarantees soft, chewy cookies.
chocolate chip and peanut butter chip cookies FAQs
There are two main reasons that cookies spread or don't spread. The first one is flour. Too much flour, and your cookies will come out like little hockey pucks. Not enough flour, and your cookies will be thin and flat. I recommend using a kitchen scale, especially for measuring your flour.
The other reason that cookies will spread is if you don't chill the dough as indicated in the recipe. Not all cookie doughs needs to be refrigerated but if the recipe tells you to chill the dough, definitely chill the dough. Warm, softer doughs will spread right out.
Both options work but I prefer parchment paper because the cookies will never stick and it makes for an easy cleanup too!
If the recipe instructions tell you to chill the cookie dough, definitely chill the cookie dough. Not doing so will lead to flat cookies that spread too much on the pan. The only exception to this would be if you decide to bake the cookie dough in some sort of mold like we do in our Heart Shaped Chocolate Chip Cookies. The mold will prevent the cookie dough from spreading too much.
More cookie recipes
Looking for other chocolate chip cookie recipes like this? Try these:
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Chewy Chocolate Chip and Peanut Butter Chip Cookies
Equipment
- 1 mixing bowl large
- 1 sauce pan small
- 1 whisk
- 1 spatula
- 1 medium cookie dough scoop 2 tablespoons
- 1 cookie sheet
Ingredients
- ¾ cup unsalted butter
- ¾ cups light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla
- 2 cups (260g ) all-purpose flour
- 1 teaspoon corn starch
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ⅔ cup peanut butter chips + extra for the tops of the cookies
- ⅔ cup chocolate chips + extra for the tops of the cookies
Instructions
For the Browned Butter
- Place butter in a small saucepan and cook over medium heat until the butter becomes bubbly, fragrant and nutty smelling - swirl and stir as needed¾ cup unsalted butter
- Watch closely for small brown bits to begin forming on the bottom of the pan - this will happen around 5 minutes
- As soon as you begin to see brown bits in the butter, remove the butter from the heat
- Transfer butter to your mixing bowl and allow to cool for a few minutes before proceeding with the recipe
For the Cookies
- Add the sugars to the cooled brown butter and mix until nice and fluffy.¾ cups light brown sugar, ½ cup granulated sugar
- Whisk in the eggs, vanilla and salt. Whisk a second and even third time until light and fluffy.2 large eggs, 1 tablespoon vanilla, ¾ teaspoon salt
- Gently fold in the dry ingredients.2 cups (260g ) all-purpose flour, 1 teaspoon corn starch, 1 teaspoon baking soda
- Mix in the chocolate chips and peanut butter chips.⅔ cup peanut butter chips, ⅔ cup chocolate chips
- Cover the cookie dough with plastic wrap and chill in the refrigerator for at lease one hour.
- Preheat the oven to 375°. Use a medium cookie scoop (2 tablespoons) to scoop the cookie dough. Roll the cookie dough in to round balls.
- Bake the cookies for 9-10 minutes. The edges will be golden brown and the middles should just start to brown lightly.
- Add a few extra peanut butter chips and chocolate chips to the tops of the cookies right when they come out of the oven.
- For best results, allow cookies to cool on the sheet pan for 5-6 minutes before transferring to a cooling rack to cool completely.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
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