This post may contain affiliate links. Read disclosure policy
These thick and chewy chocolate peanut butter cookies are made with our favorite chocolate cookie dough and loaded with peanut butter chips! There is no chill time for this dough, so you’ll have cookies on the table in less than 20 minutes!
Do you guys remember my perfect chocolate chip cookies?
The reasons they are perfect are numerous, but my favorite things about them are the fact that they are huge, thick, and chewy.
They also start with melted butter, which is always a bonus for those of us who forget to set out a stick of butter.
And the real kicker? There is no chill time.
That’s right.
Cookie dough that doesn’t need to be chilled before baking that STILL bakes up fat, thick, chewy, perfect. <— Must be voodoo.
These cookies you’re looking at right here? They’re a riff on those perfect chocolate chip cookies and they are SO. DARN. GOOD.
Thick, loaded with chocolate, studded with peanut butter chips. Impossible to resist.
Ingredient Notes:
This post contains affiliate links. As an Amazon associate and member of other qualifying programs, I earn from qualifying purchases.
Butter – You’re going to need some melted butter to mix with the sugars for preparing the cookie dough!
Sugar – You will need both brown sugar and white sugar for the cookie dough.
Vanilla Extract – For flavor! I’d recommend getting the good stuff as it can lots of great flavor to many dessert recipes.
Flour – For making the cookie dough. You can use any brand of all purpose flour you’d like. We really enjoy the King Arthur brand!
Egg – Just one egg to help bind together all the cookie dough ingredients.
Cocoa Powder – This cookie dough is loaded up with chocolate flavor thanks to the cocoa powder, and the chocolate chips.
Espresso Powder – It’s optional but I would recommend that you use it! It’s my favorite secret ingredient when making chocolate desserts like cookies or brownies. It works with the cocoa to enhance the rich chocolate flavor!
Peanut Butter Chips – This is where all that great peanut butter flavor comes in! You can use any brand of chips, but why not Reese’s? They know good peanut butter.
Milk Chocolate Chips – These chocolate peanut butter cookies are already loaded up with chocolate flavor in the cookie dough, but you’re going to add more with some chocolate chips!
Baking Soda & Salt – Pretty standard ingredients for baking that you should probably already have.
What Readers are Saying!
“What good cookies ……. this recipe gets my star and is taped with other great recipes to the inside of my cabinet door.” -Anna
How to make chocolate peanut butter cookies:
Wet Ingredients: Beat together the melted butter with the sugar and brown sugar until well combined. Mix in the egg and vanilla.
Dry Ingredients: Add the flour, cocoa powder, espresso powder, baking soda, and salt right into the wet ingredients. No need to mix them together separately first.
Mix: Use an electric mixer or a wooden spoon and a bit of elbow grease to stir this dough together. Stir in the peanut butter chips and chocolate chips.
Shape: Use a cookie scoop to scoop out balls of cookie dough. We like BIG cookies, so we use a large cookie scoop. This recipe makes one dozen LARGE cookies.
My Favorite Cookie Scoop!
We use cookie scoops for everything from baking cookies to scooping meatballs to easily filling muffin tins.
Bake & Cool: Bake these cookies for 11 minutes exactly. They’ll look a bit underdone when you pull them out, but they’ll set up as they cool. Let them cool on the baking sheet for at least 5 minutes, 10 if you have a bit of patience. 😉
Helpful Tip!
Baking Times:
While all ovens do cook a bit differently, we’ve consistently found that 11 minutes for a cookie made with a large cookie scoop is the perfect amount of time for this recipe. It produces a slightly underdone cookie that sets up nicely as it cools. If you use a medium cookie scoop, reduce the bake time to 9 minutes.
Picture Perfect Cookies
Want cookies that are just begging to be shared on Instagram? Press a few peanut butter chips into the tops of the hot cookie dough as soon as you pull the cookies from the oven. This makes them look so irresistible and is a long time food blogger trick. 😉
Helpful Tip!
Freeze Your Cookie Dough!
We always have a freezer bag full of cookie dough for emergency cookie cravings.
- Scoop out the cookie dough onto a baking sheet.
- Place the sheet in the freezer for 1 hour to flash freeze the dough.
- Transfer the cookie dough to a ziptop freezer bag and freeze until ready to bake.
- Bake straight from the freezer. Add 2 minutes bake time to the cookies.
I hope you guys love these cookies as much as we do. I’ve been struggling to keep them in the cookie jar, because they get eaten so quickly!
More Cookie Recipes!
- Snickerdoodle Cookies
- Monster Cookies
- Strawberry Cake Mix Cookies
- Snowball Cookies
- Lemon Cookies
- White Chocolate Macadamia Nut Cookies
- Air Fryer Peanut Butter Cookies
- Low Carb Snickerdoodles
Chocolate Peanut Butter Cookies
Ingredients
- 8 tablespoons butter melted
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 teaspoons vanilla
- 1 large egg
- 1 1/2 cups flour
- 1/3 cup cocoa powder
- 1 teaspoon espresso powder optional but recommended
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup peanut butter chips
- 1/4 cup milk chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Beat together the butter and sugars until well combined.
- Beat in the egg and vanilla until just combined.
- Add the flour, cocoa powder, espresso powder, baking soda, and salt and beat until a soft dough forms.
- Stir in the peanut butter and chocolate chips.
- Use a large cookie scoop to scoop out 12 balls of cookie dough.
- Place dough on ungreased cookie sheet and bake for 11 minutes exactly. Cookies will look slightly underdone, but will firm up as they cool.
- Cool for 5 minutes on the pan before removing to a cooling rack.
Tips & Notes:
Nutrition Information:
This recipe was originally published in November 2016. It was updated with new photos and video in February 2020.
P J Keenum says
My bad. Finally found pictures. Sorry. Looks delicious
P J Keenum says
Would love pictures with recipes.
Shannon says
I loved them!! But one day my boss kids wanted some, I had no peanut butter or peanut butter chips, I had butterfinger pieces, THOSE WITH YOU’RE RECIPE HOLLLYYYYY YUMMMMMMM!!
Shannon says
Quick edit my boyfriends kids
Karly says
Okay, that sounds amazing! 🙂
Shayelyn says
I just made these two days in a row for my husband and son to take to work. I’ve made them before and this time upped the white sugar to 1/2 cup (and I always pack the brown sugar). I use an ice cream scoop and get 10 cookies. The smell of the warm cookies fresh out of the oven with the espresso powder – oh my! After I made these I made my “regular” chocolate chip cookies for home and because of their size, my daughter called those mini. My daughter is making sure I make these chocolate “Christmas” cookies for us, too!
Karly says
Haha! I’m so glad you guys like them! We agree – regular sized cookie are now mini. 🙂
Heather says
I’ve made this recipe sooooooo many times. A family/friend favorite!.
Karly says
Love to hear that!
Tanya says
These. Are. Amazing! I made them into smaller cookies but they were delicious. Soft, puffy and perfect chocolate, peanut butter ratio. These are one of the best cookies I’ve made in a long time!
Karly says
Yay! Glad they were a hit!
Polly Thurow says
thanks Karly appreciate your quick answer now another question please???? now are you saying that if I double the recipe use the 9by13 pan or use the 9by13 for the regular recipe/ sorry I am so much trouble
Karly says
If you double it, I’d use a 9×13. Otherwise, an 8×8.
Polly Thurow says
thank you thank you thank you!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Polly Thurow says
I have a question I made these once & they are beyond delicious!!!!!!!!!
but this is my quandry I want to send some to my family out of our state & I wonder if I could make bars out of this recipa(as bars pack better?????) & what size pan would I use & if I double the recipe what size pan for that??? thank you so very much you have some wonderful recipes!!!!!!!!!!!
Karly says
Hmm, I haven’t tried baking these as bars. I’d probably do a 9×13, but you’ll have to just keep an eye on them as far as bake times. 🙂
Sam says
My heart skipped a beat when I saw these! I’m glad we can connect over our mutual love of peanut butter Karly! These looks fabulous and oh so scrumptious! x
Laura Dembowski says
Cookies made with melted butter that don’t have to be chilled are the best. But if you think I am waiting five minutes for these to cool before eating you are so wrong 🙂
marcie says
These just stopped me in my tracks on Foodgawker — they look so thick and delicious, and there’s no going wrong with PB&C!
Karly says
Thanks, Marcie!
Julie | This Gal Cooks says
Chocolate and peanut butter never fails to make me swoon. Gotta make a batch of these STAT!
Carlee says
You sure know the way to a girl’s heart! These look amazing!
Anna says
What good cookies ……. this recipe gets my star and is taped with other great recipes to the inside of my cabinet door.
Karly says
Yay! Glad to hear that!
Shadi HasanzadeNemati says
Wow Karly these look awesome! I love the peanut butter chocolate combo in any shape or form! I love how easy and simple your recipe is!
Karly says
Thank you!