Chocolate Peanut Butter Cookies - Celebrating Sweets

These chocolate cookies have soft centers, crisp edges, and they are loaded with peanut butter chips, chocolate chips and peanut butter! If you love the combination of chocolate + peanut butter, these are the cookies for you!

I know I say it all the time. But, for REAL, these cookies are the BEST.

Crisp edges, soft centers, rich chocolate flavor, peanut butter chips, chocolate chips, and a peanut butter drizzle (because why the heck not)? My number one favorite thing about these cookies? The flavor combination! Because, hello, chocolate + peanut butter = best flavor combo ever.

Prefer a chocolaty cookie without peanut butter? Try my Double Chocolate Chip Cookies.

What makes these cookies the best?

Texture – Crisp edges and soft centers.
Flavor – Chocolate and peanut butter!
Double the chocolate – A combination of cocoa powder and chocolate chips
Double the peanut butter – A combination of peanut butter chips and peanut butter.
No chill time – This dough comes together in minutes and requires no chill time. Freshly baked cookies in under 30 minutes!
Make ahead option – Assemble the dough and pop the dough balls into the freezer until you’re ready to bake them.

Recipe overview

This cookie recipe starts with the usual suspects: flour, sugar, leavening, eggs, vanilla, cocoa. But a few extra ingredients really elevate these cookies: cornstarch (for softness), brown sugar (for moisture and chewiness), and lots of chocolate and peanut butter. Here’s how to make them:

• Make the chocolate-based cookie dough. I use my Chocolate Cookie recipe as the base.
• Stir in chocolate chips and peanut butter chips.
• Scoop the dough onto baking sheets.
• Top the dough balls with peanut butter chips and a drizzle of peanut butter.
• Bake

Make ahead tips

These cookies can be baked and frozen for up to 3 months. You can also freeze the dough balls and bake them fresh when you need.

Freezing dough balls:

Prepare the cookie dough and scoop into generous 2 tablespoon dough balls.
Add some chocolate chips and peanut butter chips to the top of each dough ball.
Freeze the dough balls for up to 3 months.

Baking frozen cookie dough: Thaw in the refrigerator overnight. Place the dough balls on parchment lined baking sheets. Drizzle the top of each dough ball with a little peanut butter. Bake (you might need to add a minute or two to bake time since the dough will be chilled).

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