Chocolate Peanut Butter Chip Cookies – Soft & Chewy Recipe

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So, let’s be honest—sometimes, we just need a simple dessert jam-packed with flavor. Maybe it’s a rough Tuesday, and all we want is a little pick-me-up treat. These homemade Peanut Butter Chip Chocolate Cookies are exactly that. Loaded with sweet peanut butter chips, they taste just like a chewy version of a peanut butter cup. I bet you can’t eat just one!

These peanut butter chip cookies puff up beautifully in the oven and then settle into a perfectly soft, slightly fudgy, and irresistibly chewy texture. They’re every bit as heavenly as you’re imagining.

Let’s get baking!

How to Make Peanut Butter Chip Chocolate Cookies

Shopping List

🛒 Baking Essentials:

• Butter
• Sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Unsweetened cocoa powder
• Baking soda
• Salt

🛒 Mix-ins:

• Peanut butter baking chips

Step-By-Step

Step 1: Preheat the oven to 350° F. Preheating the oven before you put the cookies in to bake is crucial. 

📌 Tip: Preheating the oven ensures that the cookies bake evenly and achieve our desired chewy texture. They will spread too thin and bake unevenly if we don’t preheat. 

Step 2: Prepare the baking sheet. If you have parchment paper, you don’t have to grease or spray the baking sheet with baking spray. Parchment paper sheets are a secret weapon in our kitchen. 

📌 Tip: The cookies will likely bake faster using a dark-colored baking sheet. In this case, check the cookies 2 minutes before the timer goes off to avoid overbaking. It is crucial with this recipe that you don’t overbake the cookies.

Step 3: Cream the Butter and Sugar. In a large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy. 

📌 Tip: Make sure that butter is softened but not melted. The softened butter helps incorporate air into the mixture, making the cookies lighter.

Step 4: Add eggs and vanilla. Mix well until everything is combined. 

📌 Tip: Room-temperature eggs blend more easily into the dough. Allow your eggs to set out at room temperature for about 15 minutes before you get started.

Step 5: Mix the dry ingredients. In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.

Step 6: Combine wet and dry ingredients. Gradually add the dry ingredients to the butter mixture, mixing at low speed until combined.

📌 Tip: Overmixing at this stage can make your cookies tough instead of soft and chewy. Stop as soon as there are no visible streaks of flour.

Step 7: Stir in the peanut butter chips. Use a spatula or wooden spoon for this step. You want to fold in the peanut butter chips as gently as possible until they are evenly distributed in the dough.

Step 8: Scoop the cookie dough into balls and place on an ungreased baking sheet. Use a cookie scoop or tablespoon to portion the dough into even-sized balls. Place them on the baking sheet, leaving about 2 inches between each cookie. 

📌 Tip: Chill the dough for 30 minutes before scooping for thicker cookies. This helps prevent spreading.

Step 9: Bake the cookies. Bake the cookies in the preheated oven for 8 minutes. When you remove the cookies, they will puff up and look slightly underbaked in the center. This is how we achieve that perfect chewy texture. 

📌 Tip: Be careful not to overbake the cookies. They will continue to firm up while they are cooling. 

Step 10: Cool the CookiesLet the cookies cool on the baking sheet for 2–3 minutes before carefully transferring them to a wire rack to cool completely.

Serving & Storage Tips

✔️ Enjoy warm! These cookies taste amazing fresh from the oven.
✔️ Store in an airtight container at room temperature for up to 5 days.
✔️ Freeze for later—place cooled cookies in a freezer-safe bag and store for up to 3 months.

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