These chocolate cookies with peanut butter chips are loaded with the classic flavor combination of chocolate and peanut butter in every bite. Dark chocolate cookie dough is loaded with Reese’s peanut butter chips for a taste you can’t resist!
When we think of sweet treats, we always think of cookies. They’re easy to make, full of sweet flavor, and everyone always loves them. They’re also perfect for any occasion, from sea salt caramel cookies for a weeknight dessert to pumpkin snickerdoodle cookies during the fall.
We also love the classic combo of peanut butter and chocolate. We already have a fantastic Reese’s Pieces cookies recipe that we love to make, and now we’ve added another chocolate and peanut butter creation to our rotation.
Our chocolate cookies with peanut butter chips capture the flavor of a Reese’s Cup and bring it to life in a cookie. We use a dark chocolate cookie dough base and add Reese’s peanut butter chips for a taste that’s the best of both worlds.
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Why You’ll Love This Recipe
- Simple Ingredients: These cookies are made with basic baking ingredients found in any kitchen or grocery store.
- Easy: This is a basic cookie dough, so even beginners will have no trouble with it.
- Classic Flavor: The combination of dark chocolate and peanut butter is an iconic classic.
- Perfect for Any Occasion: Serve these cookies for dessert, an afternoon snack, or at any gathering.
- Freezer-Friendly: These cookies last for up to 3 months in the freezer, so you can make a big batch and save some for later.
Ingredients
Refer to the recipe card at the end of the post for a full list of ingredients and their exact quantities.
Variations
- White Chocolate Chips: Use white chocolate chips to make chocolate white chocolate chip cookies.
- Instant Coffee: Add a touch of instant coffee granules to the dough for a deeper, more intense flavor.
- Peanuts: Add peanuts for added crunch and a more pronounced peanut flavor.
- Sweet and Salty: Try mixing in crushed pretzels for a sweet and salty version.
How to Make Chocolate Cookies with Peanut Butter Chips
Step 1: Whisk the dry ingredients in a medium bowl and set aside.
Step 2: Beat all the wet ingredients except the eggs in a large bowl. Then, beat in the eggs one at a time. Gradually mix the dry ingredients into the wet until combined. Then, mix in the peanut butter chips.
Step 3: Using a 2-inch cookie scoop, transfer balls of dough to two baking sheets lined with parchment paper.
Step 4: Bake for 10 to 11 minutes. Let the cookies sit on the baking sheets for a couple of minutes.
Step 5: Then, transfer them to a wire rack to cool. Enjoy!
Tips
- Spoon your flour loosely into your measuring cup and level it off with a knife to avoid using too much.
- Bring your eggs to room temperature for easier mixing and the best cookie texture.
- If you forget to soften your butter, place the unopened sticks in a container with warm water to soften them quickly.
- Mix the cookie dough until combined, but don’t overmix it. Mixing it too much will make dense cookies.
- To avoid overmixing, fold your chips into the dough. Don’t stir.
Chocolate Cookies with Peanut Butter Chips FAQ
Reese’s peanut butter chips are sweet and creamy, with many people describing them as having a taste similar to Reese’s Pieces.
Dry cookies are usually the result of either using too much flour or overbaking the cookies. Be careful to measure your flour correctly, and take your cookies out of the oven a couple of minutes before they’re fully baked.
Your cookies will be a touch underdone when you remove them from the oven. Carryover cooking from the heat of the baking sheets will finish them to perfection.
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Chocolate Cookies with Peanut Butter Chips
Ingredients
- 2 ⅓ cups all purpose flour
- ⅓ cup special dark cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter
- ¾ cup light brown sugar,, packed
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoon corn syrup
- 2 large eggs
- 10 ounce Reese’s peanut butter chips
Instructions
- Preheat the oven to 375° and line (2) baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk flour, cocoa powder, baking soda and salt together. Set aside.
- In a large bowl, beat on medium speed, butter, brown sugar, sugar, vanilla and corn syrup together until creamy.
- Beat eggs into the wet mixture.
- Gradually add flour and mix well.
- Stir in peanut butter chips.
- Using a 1-inch cookie scoop, place on prepared baking sheets
- Bake for 8-10 minutes.
- Remove from the oven and let set for a couple minutes, then remove cookies and place on a wire rack to cool.
Notes
- Store at room temperature for up to a week in an airtight container.
- Wrap the cookies in plastic wrap and freeze for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
- Bring to room temperature before serving.
- Spoon your flour loosely into your measuring cup and level it off with a knife to avoid using too much.
- Bring your eggs to room temperature for easier mixing and the best cookie texture.
- If you forget to soften your butter, place the unopened sticks in a container with warm water to soften them quickly.
- Mix the cookie dough until combined, but don’t overmix it. Mixing it too much will make dense cookies.
- To avoid overmixing, fold your chips into the dough. Don’t stir.
