When I want a cookie that satisfies every kind of craving at once, I bake a batch of these Chocolate Chip and Peanut Butter Chip Cookies. They’re thick, chewy around the edges, soft in the middle, and packed with just enough melty chocolate and salty‑sweet peanut butter chips in every bite.

I love serving these still slightly warm, when the chips are glossy and the centers are tender and soft. They’re the kind of cookies that disappear from the cooling rack before they ever make it to a cookie jar, and they’re perfect for bake sales, after‑school treats, or a late‑night dessert with a cold glass of milk.

What Makes These Chocolate Chip and Peanut Butter Chip Cookies So Good?

For me, the magic combo is texture plus flavor. A mix of brown sugar and granulated sugar gives the dough a caramel‑like depth while keeping the centers soft and chewy. The buttery dough bakes up with lightly crisp edges, and the duo of chocolate and peanut butter chips means you never have to choose between the two flavors.

These cookies are also wonderfully unfussy. No complicated techniques, no chilling overnight—just a quick dough, a preheated oven, and a promise that your kitchen will smell like a bakery in under half an hour.

Ingredients for the Chocolate Chip and Peanut Butter Chip Cookies

Unsalted butter – I start with softened unsalted butter to control the salt level and create that rich, tender crumb every good cookie needs.

Light brown sugar – Packed brown sugar adds moisture and a subtle molasses note that keeps the cookies chewy for days.

Granulated sugar – Balances the brown sugar and helps the cookies spread slightly while baking, giving them crisp, golden edges.

Large eggs – Eggs act as the binder, adding structure and richness so the cookies don’t crumble apart.

Vanilla extract – A good splash of vanilla rounds out all the flavors and makes the chocolate and peanut butter chips taste even more intense.

All-purpose flour – The base of the dough. I use just enough to keep the cookies thick and soft without turning cakey.

Baking soda – This leavening helps the cookies rise and spread properly, so they’re thick in the middle but not dense.

Baking powder – A small amount teams up with the baking soda for a little extra lift and a nicely rounded top.

Fine sea salt – Essential for balancing sweetness and bringing forward the flavors of butter, chocolate, and peanut butter.

Semi-sweet chocolate chips – Classic chocolate chips give you those deep, melty pockets of chocolate in every bite.

Peanut butter chips – The star twist of this recipe, adding creamy, nutty sweetness and a fun contrast to the chocolate.

How To Make the Chocolate Chip and Peanut Butter Chip Cookies

Step 1: Cream the Butter and Sugars

Preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper. In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar together until the mixture looks pale, fluffy, and slightly increased in volume. This step builds air into the dough, which helps the cookies bake up thick and tender.

Step 2: Add Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each addition so the mixture looks smooth and glossy. Stir in the vanilla extract. At this point, the dough base should be silky and well combined with no streaks of egg.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt. Whisking first makes sure the leavening and salt are evenly distributed so every cookie bakes the same way.

Step 4: Bring the Dough Together

Add the dry ingredients to the wet ingredients in two additions, mixing on low speed or by hand just until the flour disappears. Overmixing here can make the cookies tough, so I stop as soon as I no longer see any streaks of flour.

Step 5: Fold in the Chips

Gently fold in the semi-sweet chocolate chips and peanut butter chips, reserving a small handful of each for pressing onto the tops of the dough balls later. This gives you those picture‑perfect cookies dotted with chips on the surface.

Step 6: Scoop and Shape

Using a medium cookie scoop or a heaping tablespoon, portion the dough into balls and arrange them on the prepared baking sheets, leaving a couple of inches between each. If you like thick bakery‑style cookies, make slightly larger dough balls and don’t flatten them. Press a few extra chocolate and peanut butter chips onto the top of each ball.

Step 7: Bake to Soft, Golden Perfection

Bake the cookies for 9–11 minutes, just until the edges are set and lightly golden and the centers still look a little soft and puffy. They will continue to set on the hot baking sheet after you remove them from the oven. Let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely—or enjoy them warm and gooey.

How to Serve and Store Chocolate Chip and Peanut Butter Chip Cookies

I like to serve these cookies slightly warm, when the chocolate and peanut butter chips are soft and melty. They’re fantastic with a cold glass of milk, a mug of coffee, or even crumbled over a scoop of vanilla ice cream.

To store, let the cookies cool completely, then place them in an airtight container at room temperature. They’ll stay soft and delicious for about 4–5 days. To refresh them, pop a cookie in the microwave for 8–10 seconds to bring back that fresh‑baked texture.

If you want to plan ahead, you can freeze the unbaked dough balls on a baking sheet until firm, then transfer them to a freezer bag. Bake straight from frozen, adding an extra minute or two to the bake time. You can also freeze the baked cookies for up to 2 months; just thaw at room temperature.

What to Serve With Chocolate Chip and Peanut Butter Chip Cookies

Cold Milk or Chocolate Milk

There’s something timeless about pairing warm cookies with an ice‑cold glass of milk or chocolate milk. The creaminess balances the sweetness and makes every bite feel extra indulgent.

Hot Coffee or Espresso

If you’re serving these cookies after dinner, a strong cup of coffee or a shot of espresso cuts through the richness and turns them into a cozy grown‑up dessert.

Vanilla or Peanut Butter Ice Cream

Sandwich a scoop of vanilla or peanut butter ice cream between two cookies to make the most irresistible ice cream sandwiches. Roll the edges in extra chips if you’re feeling playful.

Fresh Berries

A bowl of fresh strawberries or raspberries on the side adds a bright, juicy contrast to the sweet, buttery cookies.

Salted Caramel Sauce

Drizzle a bit of warm salted caramel over your cookies or over a cookie‑and‑ice‑cream combo. The salty caramel works beautifully with the peanut butter chips.

Whipped Cream and Chocolate Shavings

For a quick dessert platter, pile cookies on a tray, add a bowl of lightly sweetened whipped cream, and sprinkle over some chocolate shavings. Guests can dip, dunk, and build their own mini treats.

If you love these Chocolate Chip and Peanut Butter Chip Cookies, you’ll probably enjoy baking a few more fun variations from the site too. Try one of these next time the cookie craving hits:

Make a batch of Twix Cookie Cups when you’re in the mood for gooey caramel and chocolate tucked inside a soft cookie shell.
Bake Double Chocolate Chip Cookies for an ultra‑rich, brownie‑meets‑cookie experience.
Try Chewy Chocolate Chip Cookie Bars when you want all the flavor of cookies with the ease of a bar dessert.
Keep things seasonal with Peanut Butter Candy Corn Cookies for a festive twist on peanut butter and chocolate.

Save This Pin For Later

📌 Save these Chocolate Chip and Peanut Butter Chip Cookies to your favorite dessert or cookie board on Pinterest so you can find them again whenever the craving strikes.

When you bake them, let me know how your batch turns out—did you add extra chips on top, sprinkle on a pinch of flaky salt, or maybe underbake them a touch for that ultra‑gooey center?

I always love hearing how you make these recipes your own, and your questions are welcome too. Let’s keep swapping cookie ideas and baking smarter together.

For even more sweet inspiration, explore my curated bakes and everyday treats over on my ChefAlchemy Pinterest boards where I share new dessert ideas and small‑batch recipes all the time.