Double Peanut Butter Chocolate Chip Cookies
These Double Peanut Butter Chocolate Chip Cookies are a soft and chewy peanut butter cookie packed with chocolate chips and peanut butter chips. They’re easy to make with no chilling involved, although the cookie balls do freeze perfectly for fresh-baked peanut butter cookies when you want them.
If you’re someone who loves a classic crisp and crumbly peanut butter cookie, this is not your cookie recipe. For everyone else, I’m 99.9% certain these chewy peanut butter chocolate chip cookies will become a favorite for all the cookie monsters in your home.
Jump to:
Ingredients
This double peanut butter chocolate chip cookie is an adaptation from the Magnolia Bakery cookbook with the following changes:
- Granulated sugar reduced from three-quarters to a true half cup.
- Drops the packed half cup of brown sugar from 145 grams to 110 grams. How can you pack so much brown sugar in a half cup?! (see FAQ below)
- Omits rolling the cookies in even more sugar.
Reducing the sugar increases the peanut butter flavor, decreases the spread, and increases the cookie’s soft mouthfeel. And, if you’re counting, each has fewer calories.
Baking with peanut butter
I recommend baking with creamy Jif peanut butter because it has a smooth, creamy, and consistent texture. You can use natural peanut butters when texture doesn’t matter, like in Thai peanut sauce or peanut soups.
If you love peanut butter, check out:
- chocolate peanut butter cake with chocolate peanut butter ganache
- peanut butter Rice Krispie treats
- peanut butter waffles
- even a Peanut butter Manhattan made with peanut butter whiskey!
Please see the recipe card below for complete information on ingredients and quantities.
Variations and substitutions
- Go gluten-free in these almond flour peanut butter cookies. They spread a little bit more than the cookies made with wheat flour. But they are still soft and chewy.
Recipe tips and tricks
About drop cookies
Drop cookies are a quick and easy baking classic. Simply mix, scoop or spoon the dough onto a baking sheet, and bake. You can also freeze drop cookie balls so you can bake one or two at a time whenever the cookie mood strikes!
The classic drop cookies are chocolate chip cookies, but you can also make coffee cookies or chocolate drop cookies. Or take it up a notch and coat the cookie balls in powdered sugar to make brownie crinkle cookies or ube crinkles.
Step by step
Step 1: Sift or whisk the flour, baking soda, baking powder, and salt into a small bowl.
Step 2: Cream the butter, peanut butter, granulated sugar and brown sugar together on medium speed for at least a couple of minutes until light and fluffy.
Step 3: Add the egg and mix for one minute on low speed, and then add the milk and vanilla and mix again for one minute.
Step 4: Add the flour mixture and mix on low or by hand until just combined. Don’t over-mix or your cookies won’t be as tender.
Step 5: Add the peanut butter chips and chocolate chips and mix by hand. I recommend reserving a few chips for the last cookies you scoop because they always seem to be light on chips, which makes for a sad cookie.
Step 6: Using a spoon or a medium cookie scoop (#40), scoop balls of dough about a tablespoon and a half in size onto a lined cookie sheet, spacing them at least 2 inches apart.
The number printed on your cookie scoop refers to the number of scoops in a quart of ice cream. If there are 64 tablespoons in a quart, a #40 scoop is 64 divided by 40 or about 1.5 tablespoons!
Step 7: Bake for 10 to 12 minutes, until the cookies are just barely starting to harden and the edges just starting to barely brown. Do not overbake!
Step 8: Cool on the baking sheet for a few minutes then transfer to a rack to cool completely. If they last that long.
How to freeze drop cookie balls
Most cookies are best frozen as unbaked cookie balls. To freeze, put scoops of cookie dough on a lined cookie sheet. They can be super close not touching.
Freeze overnight or a few hours before transferring into a freezer bag for three months. Bake at the same temperature for a minute or two longer.
Recipe FAQs
You don’t have to do anything. But I would really encourage you to weigh your ingredients for baking. If you look at the Smitten Kitchen peanut butter cookie recipe, it packs 145 grams into one half cup of brown sugar compared to my 110 grams – a difference of over 30%! What’s the right answer? King Arthur uses 107 grams for their half cup of packed brown sugar.
I use the Ghiradelli semi-sweet chocolate chips for these peanut butter chocolate chip cookies because they are the same size as the Reese’s peanut butter chips. But you can use any chip you like, or chop your chocolate if you prefer.
Store your peanut butter chocolate chip cookies in an air-tight container at room temperature. Or freeze unbaked cookie balls for up to three months.
Related cookie recipes
Make another Ugly Duckling Bakery cookie recipe like:
Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.
Recipe
Double Peanut Butter Chocolate Chip Cookies
Equipment
- Stand or hand mixer
Ingredients
- 1¼ cup (156 grams) bleached, all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (264 grams)creamy peanut butter I use Jif for all baking with peanut butter
- 8 tablespoons (1 stick or 4 ounces or 113 grams) unsalted butter, softened
- ½ cup (100 grams) granulated sugar
- ½ cup (110 grams) dark brown sugar, packed
- 1 egg, room temperature
- 1 tablespoon whole milk
- 1 teaspoon vanilla
- ½ cup peanut butter chips plus a few extra for the last cookies
- ½ cup chocolate chips plus a few extra for the last cookies
Instructions
- Heat your oven to 350°F
- Sift the flour, baking soda, baking powder, and salt into a small bowl.1¼ cup (156 grams) bleached, all purpose flour, ¾ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt
- Using a mixer, cream the butter, peanut butter, and sugars together on medium speed for at least a couple of minutes until light and fluffy.1 cup (264 grams)creamy peanut butter, 8 tablespoons (1 stick or 4 ounces or 113 grams) unsalted butter, softened, ½ cup (110 grams) dark brown sugar, packed, ½ cup (100 grams) granulated sugar
- Add the egg and mix for one minute on low speed, and then add the milk and vanilla and mix again for one minute.1 egg, room temperature, 1 tablespoon whole milk, 1 teaspoon vanilla
- Add the flour mixture and mix until just combined.
- Add the peanut butter chips and chocolate chips and mix by hand.½ cup peanut butter chips, ½ cup chocolate chips
- Using a spoon or a medium cookie scoop (#40), scoop 2 tablespoon balls of dough onto a lined cookie sheet, spacing them at least 2 inches apart.
- Bake for 10 to 12 minutes, until the cookies are just barely starting to harden and the edges just starting to barely brown. Do not over-bake!
- Cool on the baking sheet for a few minutes then transfer to a cooling rack to cool completely.
Notes
Nutrition
This double peanut butter chocolate chip cookie recipe is an adaptation of Smitten Kitchen peanut butter cookies which are originally from the New York Magnolia Bakery cookbook.
You’re an adventurous home cook looking for inspiration in your weeknight meals and weekend baking. Get that inspiration here:
I made these without peanut butter chips. I doubled the chocolate chip quantity. I also substituted whole wheat pastry flour for the all-purpose. I think my cookies were a bit smaller than you suggested. End of story – I needed a bit more time for them in the oven (maybe an extra 7 minutes), but they turned out phenomenally well, and I’ll be making these again. Too bad my wife hates peanut butter.
So glad you loved them!
Love these cookies! I made them with gluten free flour and they are fantastic. Thank you for sharing.
Yay! Diane, thanks for letting me know you love these peanut butter cookies as much as we do! – Joanne