Chewy Chocolate Chip and Peanut Butter Chip Cookies

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

5 from 1 vote

Chewy Chocolate Chip and Peanut Butter Chip Cookies

These chocolate chip and peanut butter chips cookies combine the classic combo of peanut butter and chocolate in a warm, chewy cookie with peanut butter and chocolate in every bite. Made with brown butter for a decadent, nutty flavor these cookies have crispy, buttery edges and soft middles loaded with chips. This one bowl recipe is easy to made and we've included instructions for freezing the cookie dough so that you can bake warm, fresh cookies anytime!

Prep Time15

Cook Time7

Chilling Time1

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 197kcal

Author: Amanda Smallwood

Equipment

mixing bowl (large)
measuring cups
measuring spoons
sauce pan (small)
whisk
spatula
medium cookie dough scoop (2 tablespoons)
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 needed
¾ 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.

Notes

Storage

baked cookies - store baked cookies at room temperature in an airtight container for up to 3 days.

cookie dough in the refrigerator - store cookie dough in the refrigerator for 2-3 days. Remove dough from the refrigerator and allow it to warm up for 30 minutes before scooping and baking.

cookie dough in the freezer - scoop the cookie dough and roll it into uniform circles. Arrange the dough balls on a sheet pan and freeze until solid. Transfer the cookie dough to an airtight container. Store cookie dough in the freezer for up to 2 months.

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