Chewy Chocolate Chip and Peanut Butter Chip Cookies

These chocolate chip peanut butter chip cookies are made with brown butter, which gives them a rich, nutty flavor that you just don't get from a standard cookie dough. The combination of milk and semisweet chocolate chips alongside the Reese's peanut butter chips makes this a thick, chewy cookie full of that dreamy chocolate and peanut butter combo. The added teaspoon of corn starch creates a soft and chewy cookie that will stay soft for days.

chocolate chip and peanut butter chips with small cup of peanut butter chips.

If you are looking for cookies with peanut butter chips, this is your recipe. It's freezer friendly - it's easy to scoop the dough, freeze it and bake a few warm cookies anytime you are craving one. If you love that peanut butter chocolate combo as much as I do, check out our soft and chewy peanut butter cup cookies too!

chocolate chip and peanut butter chip cookies in a stack with a gold cup of peanut butter chips and chocolate chips.

Quick Look: Chewy Chocolate Chip and Peanut Butter Chip Cookies

Ready In: 25 minutes + 1 hour of chilling time
Serves: 24 cookies
Calories: 197 kcal (approximately)
Main Ingredients: peanut butter chips, chocolate chips, butter and corn starch
Dietary Info: This recipe contains gluten, dairy, eggs and peanuts
Baker's Note: Don't skip chilling the dough! This is a great cookie dough to scoop store in the freezer for easy baking any time a cookie craving hits.

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Quick Look: Chewy Chocolate Chip and Peanut Butter Chip Cookies
Key Ingredients
How to Make Brown Butter for Cookies
How To Make Chocolate Chip and Peanut Butter Chip Cookies
Notes from My Test Kitchen
Substitutions and variations
Storage
Amanda's Favorite Cookie Baking Tips
Chocolate Chip And Peanut Butter Chip Cookies FAQs
More Brown Butter CookieS
📖 Recipe
Storage

Key Ingredients

See the recipe card for exact quantities and detailed instructions.

labeled ingredients for peanut butter chip and chocolate chip cookies.

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. Browning the butter removes the water content from the butter - the milk proteins sink to the bottom and caramelize into those little nutty bits. Don't skip the brown butter - it only takes about 5 minutes and makes a real different in the final cookie.
peanut butter chips - I tested the recipe using Reese's Peanut Butter Chips. They have great texture and peanut butter flavor. They will definitely give you those melty, gooey pockets of peanut butter in every bite.
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 does two things, it prevents the gluten from overdeveloping and making your cookie tough. It also helps them keep their shape. Cornstarch is the secret to tender, chewy cookie middles that will stay soft for days.

Be sure to see recipe card for exact quantities.

How to Make Brown Butter for Cookies

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.

For more tips, troubleshooting, and the science behind why brown butter makes everything better, see my full guide on how to brown butter.

How To Make Chocolate Chip and Peanut Butter Chip Cookies

unsalted butter in a small white sauce pan.

In a small saucepan, brown the unsalted butter over medium heat.

Move brown butter to a mixing bowl to cool.

brown butter and sugar in white ceramic mixing bowl.

Add the granulated sugar and brown sugar to the brown butter. Mix until light and fluffy.

eggs and vanilla mixed with butter and sugar in ceramic mixing bowl.

Add the eggs, vanilla and salt to the sugar and butter. Mix well.

dry ingredients added to cookie dough in ceramic mixing bowl.

Add the dry ingredients into the wet ingredients. Mix until the dough just begins to come together.

chocolate chips and peanut butter chips in cookie dough.

Gently fold in the peanut butter chips and chocolate chips.

cookie dough in bowl covered with plastic wrap.

Cover and chill the cookie dough for at least one hour or up to three days .

peanut butter chip and chocolate chip cookie dough on baking sheet.

Scoop the cookie dough, roll into balls and arrange on a parchment lined sheet pan.

baked cookies on a sheet pan adding extra peanut butter chips.

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.

Notes from My Test Kitchen

Give the brown butter time to cool down. If you add your sugar to the butter while it's too hot, the sugar will melt into the butter which leads to cookies that end up being flat and greasy. When testing this recipe, I let my butter cool for a solid 15-20 minutes until it no longer feels warm when you touch the outside of the bowl. I've even cooled my brown butter in the refrigerator or freezer for 5-10 minutes when I've been short on time.

Chill the dough - it makes a difference. Every time I develop a new cookie recipe, I bake one at different chilling intervals. With no chill time, this cookie recipe will spread out quickly and your cookies will be flat. If you chill the dough for an hour, you'll have thick, chewy cookies with perfectly golden edges. If you are short on time, scoop your dough and chill it in the freezer for 30 minutes.

Stick with Reese's chips. I tested this recipe with both Reese's Peanut Butter Chips and a store brand chip, The Reese's are worth it every time for both flavor and texture.

Slightly underbake these cookies. When I tested these cookies, I started checking them for doneness at 9 minutes. I then checked them every 30 seconds until I saw gold brown edges and centers that still looked puffy and maybe just a little underdone. That's when I pulled them from the oven. The cookies will continue to bake on the hot pan for a few minutes after you take them out of the oven. This is the trick to those soft, gooey middles.

Substitutions and variations

Substitutions

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.

Variations

chocolate chips - you can use any combination of chocolate chips or chunks and peanut butter chips for this recipe. For the ultimate cookies with peanut butter chips only, skip the chocolate and double up on the peanut butter chips!

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.

Freezing baked cookies - these cookies freeze up nicely once baked. Let them cool completely, arrange them in a single layer on a sheet pan and freeze until solid. Transfer to a storage bag or airtight container and store for up to 2 months. If you are layering the frozen cookies, separate the layers with a piece of parchment paper. If you are craving a warm cookies, warm them up in the oven at 300° for 5 minutes.

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.

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 high quality chips - The chips are the star of the recipe and 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

Why did my cookies spread too much or not spread enough?

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.

Do I need to use parchment paper or can I grease the pan?

Both options work but I prefer parchment paper because the cookies will never stick and it makes for an easy cleanup too!

Do I really need to chill the cookie dough?

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.

Can I make the cookie dough ahead of time?

Yes! This is honestly one of my favorite things about this recipe. You can make the cookie dough and store it in the refrigerator for up to 3 days. Just be sure to cover it well or store in an airtight container. When you are ready to bake, let the dough warm up at room temperature for about 30 minutes. You can also scoop the cookie dough right away and freeze the cookie dough balls for up to 3 months. You can bake frozen cookie dough straight from frozen and add 2-3 minutes of baking time. It's the best way to have warm, fresh cookie with peanut butter chips anytime you have a cookie craving.