These bakery-style cookies blend bold chocolate flavor with classic peanut butter cookie goodness. Soft, fudgy centers, brownie-like texture, and plenty of chocolate chips make this the chocolatey peanut butter cookie you didn’t know you needed.
These chocolate chocolate chip peanut butter cookies take everything you love about a classic peanut butter cookie and layer in a deep, rich chocolate flavor. They’re a fun twist on a classic. The chocolate definitely leads the way, giving each cookie a deep, cocoa flavor, but the peanut butter is unmistakable. These cookies are easy to make, freeze well, and have that “just one more” quality that makes them disappear quickly.
If you enjoy chocolate treats, you might also like my chocolate peppermint cake, raspberry white chocolate cookies, these cute red velvet mini bundt cakes, or these addictive homemade peanut butter cups (way better than store bought!).
But today, these soft, fudgy, chocolate-and-peanut-butter cookies are the star, and I can’t wait for you to try them.
Why You’ll Love These Cookies
Ingredient at a Glance
- Unsalted Butter. Unsalted butter adds richness and helps create that soft, fudgy center. Make sure it’s softened but still cool to the touch for the best texture.
- Creamy Peanut Butter. Use the no-stir kind like Jif or Skippy. Peanut butter adds moisture, structure, and that distinctive peanut butter flavor that still shines through even with the deep chocolate. Natural peanut butter that requires stirring won’t work for this recipe. It causes spreading and oily cookies.
- Light Brown Sugar and Granulated Sugar. This combination creates the ideal soft-chewy texture. The brown sugar adds moisture, while the granulated sugar gives the cookies enough structure to stay thick.
- Eggs. Eggs provide structure, help the cookies hold their shape, and keep the texture tender. For best results, use large eggs as listed in the ingredients section of the recipe card. The success of this recipe depends on them.
- Vanilla Extract. Vanilla extract works in the background to bring the chocolate and peanut butter flavors together.
- All-Purpose Flour. All-purpose flour gives the cookies their structure and keeps them from spreading too much.
- Unsweetened Cocoa Powder. Either natural or Dutch-process works here. Dutch-process will give you a darker color and slightly richer flavor, but both produce excellent results.
- Baking Soda. Baking soda is the leavening agent that keeps the centers soft and fudgy. It’s essential for the right texture. Baking powder will not work as a substitute.
- Salt. Salt balances the sweetness and brings out both the chocolate and peanut butter flavors.
- Semi-Sweet Chocolate Chips. You can swap them for dark chocolate, milk chocolate, or even chopped chocolate bars depending on what you like.
How to Make Them (Photo Tutorial)
Step 5: Fold in the chocolate chips. (I forgot to take a photo. 🙁 )
Step 6: Cover the bowl and chill the dough for 30 minutes.
Step 7: Preheat the oven to 350 F (177 C) and line baking sheets with parchment.
Step 9: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Tips for Perfect Cookies Every Time
- Use room-temperature butter and peanut butter. Soft (not melted) butter and creamy, no-stir peanut butter help the dough blend smoothly and give the cookies their soft, fudgy texture.
- Measure flour the right way. Spoon and level your flour so the cookies stay tender and don’t bake up dry or cakey. Too much flour can make a big difference.
- Don’t skip the chill. That 30-minute chill keeps the cookies thick and helps prevent spreading. It also improves the flavor and texture. Chill until the dough is firm but still scoopable.
- Scoop evenly for consistent baking. Aim for about 1½ tablespoons of dough (around 45g) for uniform cookies that bake at the same rate. If you have one, a kitchen scale is a big help here.
- Watch the visual cues, not just the timer. These cookies won’t brown because of the cocoa. Pull them from the oven when the edges look set and the centers appear soft, matte, and slightly puffed.
- Let them finish setting on the pan. That 5-minute rest helps the cookies firm up without overbaking. This is one of the keys to keeping the centers fudgy.
- Press extra chips on top. A small handful of chocolate chips pressed into each dough ball makes the cookies look bakery-worthy.
Troubleshooting
- My dough feels soft. This usually means the butter was a little too warm. Chill the dough for an extra 10–15 minutes until it firms up enough to hold its shape.
- My cookies didn’t spread. This happens when there’s too much flour. Make sure to spoon and level the flour and avoid packing it into the measuring cup. Letting the dough sit at room temperature for 5–10 minutes before scooping can also help if it’s very firm.
- My cookies spread too much. This often comes from using natural peanut butter or butter that was too soft. Stick with no-stir peanut butter and soft-but-still-cool butter. Chilling the dough an extra 10–20 minutes will also help.
- The centers look raw. Are they underdone? Not necessarily. These cookies stay soft and won’t brown because of the cocoa. Look for edges that appear set and centers that are soft, matte (not shiny), and slightly puffed.
- My cookies turned out dry or cakey. Too much flour is the most common cause. Spoon and level your flour and be sure not to overmix once the dry ingredients are added.
- The dough is too firm after chilling. This is normal. Let the dough sit at room temperature for 10–15 minutes until it softens just enough to scoop easily.
Storage
- Room Temperature. Store the cookies in an airtight container for up to 5 days. They stay naturally soft and fudgy thanks to the cocoa and peanut butter.
- Refrigerator. Not needed. Room temperature gives the best texture.
- Freezer (Baked Cookies). Freeze fully cooled cookies in a single layer, then transfer to a freezer-safe bag or container. They keep well for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
- Freezer (Cookie Dough). Scoop dough into 45 g balls, freeze on a baking sheet, then store in a freezer-safe bag for up to 3 months. Bake from frozen at 350 F, adding 3–5 minutes to the bake time. Watch for the same visual cues: set edges and soft, matte centers.
Make Ahead Tips
You can prepare the dough up to 2 days in advance. Keep it covered and chilled until you’re ready to bake. If the dough becomes very firm in the fridge, let it sit at room temperature for 10–15 minutes so it’s easier to scoop. The dough can also be portioned into balls and frozen for longer storage. See the Storage section above for freezing and baking instructions.
Variations to Try
- Extra Chocolate. Stir in ½ cup chopped dark chocolate or use a mix of chocolate chips.
- Salted Chocolate Version. Sprinkle a tiny pinch of flaky sea salt on the warm cookies for a sweet-salty finish.
- Mini Cookies. Scoop 1 tablespoon portions and bake for 8–9 minutes for bite-size treats.
- Chunky Style. Add ½ cup chopped peanuts for extra crunch and more pronounced peanut flavor.
- Crunchy Style. Add ½ cup chopped peanuts for extra texture and more peanut flavor.
Ways to Serve Them
- Perfect for lunchboxes or after-school treats. Soft cookies like these hold up well and stay fresh for days.
- Holiday cookie trays. Their deep chocolate color adds contrast to a holiday assortment, and peanut butter is always a crowd-pleaser.
- Game day or casual gatherings. These cookies fit right in with finger foods and snacks. They’re easy to grab and go.
- Dessert boards. Pair them with berries, pretzels, and small candies for an easy treat board.
- With Coffee or hot chocolate. Their fudgy texture makes them especially good alongside a warm drink, like our almond Roca mocha or chai tea latte.
- Bake-and-freeze sessions. Perfect for stocking the freezer before busy weeks or holiday baking season.
If You Liked This, You’ll Love…
I hope you get a chance to try these chocolate chocolate chip peanut butter cookies soon. They’re one of those simple, satisfying treats that come together easily and never last long. If you do make them, I’d love to hear how they turned out for you. Your reviews and feedback help me know what you’re enjoying and inspire future recipes. Happy baking!
- ¾ cup unsalted butter softened (Note 1)
- ¾ cup creamy peanut butter (Jif or Skippy-style; not natural)
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs room temperature (Note 2)
- 2 teaspoons pure vanilla extract
- 1¾ cups all-purpose flour spooned and leveled
- ½ cup unsweetened cocoa powder Dutch-process or natural
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups semi-sweet chocolate chips
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Beat the softened ¾ cup unsalted butter, ¾ cup creamy peanut butter, 1 cup light brown sugar, and ½ cup granulated sugar on medium speed until the mixture becomes creamy and slightly aerated, about 2 minutes. (Note 3)
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Beat in the 2 large eggs one at a time. Add the 2 teaspoons pure vanilla extract and scrape down the bowl.
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In a medium bowl, whisk together the 1¾ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
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Add the dry mixture to the wet in 2–3 additions, mixing on low just until combined. (Note 4)
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Fold in the 1½ cups semi-sweet chocolate chips.
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Cover the bowl and chill the dough for 30 minutes. (Note 5)
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Heat the oven to 350 F (177 C). Line baking sheets with parchment.
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Scoop about 1½ tablespoons of dough (about 45 g each) and place 2 inches apart. For a nicer presentation, press 3-4 chocolate chips into the tops of the dough balls.Bake for 10–11 minutes, until the edges look set and the centers appear soft, matte (not shiny), and slightly puffed. (Note 6)The cookies will not visibly browned because of the cocoa.
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Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Butter should be softened but still cool to the touch. If fingerprints press in too easily, the butter is too soft and may cause spreading. Placed it back in the fridge for a few minutes.
- Room-temperature eggs blend more smoothly, preventing overmixing and improving texture.
- Because of the cocoa and peanut butter, the creamed mixture will stay dark. Look for a change in texture. It should look softer and a bit fluffier after beating.
- Mix only until the last streak of flour disappears. Overmixing leads to dense cookies.
- After chilling, the dough will feel firmer and scoop more cleanly. This step keeps the cookies thick with soft centers.
- Each dough ball should weigh about 45 g. This size yields thick, bakery-style cookies. If the cookies spread too much, the dough balls may have been smaller or the butter too soft.
Optional Enhancements
- Stir ½ teaspoon espresso powder into the dry ingredients to deepen the chocolate flavor.
- Press a few extra chocolate chips on top of each dough ball before baking for a bakery-style finish.
- Sprinkle warm cookies with flaky sea salt for a sweet-and-salty touch.
Storage
Store in an airtight container at room temperature for up to 5 days or freeze up to 3 months. You can freeze baked cookies or freeze pre-portioned dough balls for easy baking later.
Calories: 222kcal | Carbohydrates: 25g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 120mg | Potassium: 143mg | Fiber: 2g | Sugar: 16g | Vitamin A: 176IU | Calcium: 23mg | Iron: 1mg
Servings: 28 cookies
Calories: 222kcal
