Extra peanut butter and lots of chocolate come together to make these Double Peanut Butter Chocolate Chip Cookies completely irresistible.
These Double Peanut Butter Chocolate Chip Cookies are rich, chewy, and packed with peanut butter flavor in every bite. Creamy peanut butter gives the cookies a soft, tender texture, while plenty of peanut butter chips add an extra layer of nutty sweetness. Chocolate chips bring the perfect contrast, creating that classic peanut butter-and-chocolate combination everyone loves.
There is nothing better than the combination of peanut butter and chocolate. For more peanut butter and chocolate treats you have to check out my Reese’s Peanut Butter Bars, Chocolate Peanut Butter Banana Smoothie, and Peanut Butter Buckeyes.
Table of Contents
Why You’ll Love These Double Peanut Butter Chocolate Chip Cookies
- Creamy peanut butter is mixed directly into the dough, giving every cookie a strong nutty base.
- Peanut-butter baking chips provide a second form of peanut flavor, making the cookies noticeably richer than standard chocolate-chip peanut-butter cookies.
- A full cup of chocolate chips adds familiar cocoa sweetness that balances the salty, roasted flavor of the peanut butter.
- A brief twenty-minute chill firms the dough before baking, helping the loaded cookies hold shape without requiring hours of refrigeration.
Recipe Ingredients
Peanut Butter – Smooth peanut butter is ideal here since it blends evenly into the dough. If you prefer a bit of texture, chunky peanut butter works too, though it will give the cookies a slightly different bite.
Vanilla Extract – Vanilla rounds out the flavor and enhances the richness of the peanut butter and chocolate.
Chocolate Chips and Peanut Butter Chips – This duo brings all the flavor. Semi-sweet chocolate chips add rich, melty bites, while peanut butter chips layer in a creamy sweetness.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Cinnamon Twist – Add ½ teaspoon ground cinnamon to the dry ingredients for a warm flavor boost.
Roasted Peanuts – Stir in 2 tablespoons of chopped roasted peanuts with the chips for added crunch and flavor.
How to Make Double Peanut Butter Chocolate Chip Cookies
Step 1: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper or a Silpat mat.
Step 2: In the bowl of a stand mixer, beat the butter, peanut butter, and sugars until light and fluffy (about 2 minutes on medium-high speed).
Step 3: Add the milk, egg, and vanilla. Mix until combined.
Step 4: In a separate bowl, combine the dry ingredients. Whisk gently. Add the dry ingredients to the mixture. Gently fold with a spatula until combined (avoid overmixing to keep the texture soft).
Step 5: Place the dough into the refrigerator to chill for 15–20 minutes.
Step 6: Once the dough has chilled, use a cookie scoop to make balls, then roll in your hands to smooth. Place the cookie dough balls on the baking sheet 2 inches apart (I usually get about 12 on a standard-sized sheet). Bake for 12–14 minutes, being careful not to overbake. Remove from the oven and allow to rest on the sheets for 5 minutes before transferring to a wire rack to cool completely.
FAQs
Semi-sweet is the classic choice, but you can also use milk chocolate chips, dark chocolate, mini chips, or even chopped chocolate bars for variety. White chocolate chips work too, though they’ll create a much sweeter cookie.
Yes, you can prepare the dough up to 24 hours ahead. Wrap it tightly in plastic wrap, place it in a zip-top bag, and refrigerate until ready to bake.
Storage Information
STORE Double Peanut Butter Cookies in an airtight container in the refrigerator for 2–3 days. If you’d like to FREEZE them, place the cookies in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container and freeze for up to 2 months.
To REHEAT, you can microwave one or two cookies for about 10–15 seconds, or warm in a low oven (around 275 degrees Fahrenheit/135 degrees Celsius) for a few minutes until soft.
More Delicious Cookie Recipes to Try
Double Peanut Butter Chocolate Chip Cookies Recipe
Ingredients
- 1/2 cup butter - room temperature
- 1 cup peanut butter - smooth or chunky
- 3/4 cup brown sugar - packed
- 1/2 cup granulated sugar
- 1 egg
- 2 tsp whole milk
- 1 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup chocolate chips
- 1/2 cup peanut butter chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper or a Silpat mat.
- In the bowl of a stand mixer, beat the butter, peanut butter, and sugars until light and fluffy (about 2 minutes on medium-high speed).
- Add the milk, egg, and vanilla. Mix until combined.
- In a separate bowl, combine the dry ingredients. Whisk gently. Add the dry ingredients to the mixture. Gently fold with a spatula until combined (avoid overmixing to keep the texture soft).
- Place the dough into the refrigerator to chill for 15–20 minutes.
- Once the dough has chilled, use a cookie scoop to make balls, then roll in your hands to smooth. Place the cookie dough balls on the baking sheet 2 inches apart (I usually get about 12 on a standard-sized sheet). Bake for 12–14 minutes, being careful not to overbake. Remove from the oven and allow to rest on the sheets for 5 minutes before transferring to a wire rack to cool completely.
These turned out so good! I followed the recipe exactly and they came out thick with a great peanut butter flavor. My family loved them—I’ll definitely make these again.