Chocolate Peanut Butter Chip Cookies
Chocolate Peanut Butter Chip Cookies are fudgy chocolate cookies with little explosions of peanut butter chips in every bite. If you like peanut butter cups, you are sure to be a fan of these delicious cookies. My husband has been requesting these for over a decade!
This page contains affiliate links which means I may earn a commission as an Amazon Associate (or other affiliate program) from qualifying purchases. I only recommend products that I use and trust.
This recipe was originally published on October 18, 2018. It was republished on July 7, 2022 with updates.
Jump to Recipe
Story Time…
You read that right. I’ve been making these for over a decade! I first made these Chocolate Peanut Butter Chip Cookies back in college after finding the recipe in my Eagle Brand cookbook (same one that gave us the Black Forest Cheesecake). Oh my! They gave me so much trouble, so of course Josh happened to love them.
Josh is more of an ice cream man, so whenever he likes one of my bakes, I want to make it over and over again. Guys, I actually avoided making these chocolate peanut butter chip cookies a few times because of the trouble. BUT over the years I have continued to make them and each time I manage to iron out another kink. They are now a perfect cookie.
Peanut Butter Chip Problems…
The first issue was that the cookie dough was too hot. Since you melt the wet ingredients on the stove top, you end up with a molten mixture. If you add the peanut butter chips too soon, they melt into a swirly mess. Tasty still, but the chocolate and peanut butter get combined and you miss out on the distinct bites of chocolate with a peanut butter chip explosion.
Another issue I ran into… spreading. One time I made these bad boys, they spread out into a sheet pan cookie! Again, you can eat them, but the process is a whole lot messier. This issue relates back to the first. If the mix is too warm, the peanut butter chips melt, and your cookies will pool together. But I also added an ingredient to fix this problem.
Blunders Solved
The recipe from my Eagle Brand cookbook is just not the best. I do not know who wrote it, but the ingredients list is solid even if the instructions are rubbish. I was able to fix all my issues by throwing out the original recipe and just using the listed ingredients the way I saw fit.
While I did keep their ingredient list, I added one of my own. Just a bit of cornstarch. I use it in my chocolate chip cookies to prevent spreading and end up with a thick, chewy cookie. It works like a charm in this recipe too!
Top Tips for Cookies
- Use cookie scoops (small or large) for perfectly portioned cookies.
- Top your drop cookies with any chunky ingredients (like chocolate, nuts, ect.) that are inside the dough.
- Cold dough won’t spread as much in the oven.
- Store cookie dough for up to 3 months in the freezer.
- Bake a test cookie before baking the rest of the batch to determine the best bake time.
Hand Mixer vs. Stand Mixer
For the longest time, I only used my hand mixer to make these chocolate peanut butter chip cookies. But, y’all, this cookie dough is thicc and sticky. You can absolutely use a hand mixer, but a stand mixer works even better.
If you don’t have a stand mixer, but you’ve been thinking about getting one, let me help you out. Find out if you actually need a stand mixer, or if a hand mixer is the best choice for your baking style.
Related Reading: Honeycomb Chocolate Chip Cookies
Cookie Size
Okay, do you prefer big, thick ole cookies, or itty bitty, chewy cookies? It’s dealer’s choice with this recipe. I experimented with my small scoop, my large scoop, and freezer time to see what this cookie dough can do.
It does it all beautifully. Because the dough is such a pain in the butt to scoop, I actually ended up using my scale to divide the dough. It ended up being about 0.8oz for a small cookie and 2oz for a large one. They all ended up thick, and chewy.
Enjoy!
Amaze your friends with these delicious Chocolate Peanut Butter Chip Cookies! Who doesn’t love the classic combination of chocolate and peanut butter? (My son, but I swear we’ll fix this soon enough). Don’t forget to follow me on Pinterest! And let me know how these cookies work out for you.
UPDATE: It’s been 4 years since I first published this recipe. Ben has graduated to eating Reese’s cups, but flat out refuses to try even a single peanut butter chip. Progress, but at a glacial speed.
Chocolate Peanut Butter Chip Cookies
Ingredients
- 14 oz sweetened condensed milk
- 8 oz semi-sweet chocolate chopped
- 3 Tbsps butter
- 8.5 oz biscuit baking mix (Bisquick) 2 cups
- 2 tsps cornstarch
- 1 egg
- 1 tsp vanilla
- 6- 8 oz peanut butter chips plus extra
Instructions
- In a small saucepan over low heat, heat the condensed milk, chocolate, and butter until melted, smooth, and well combined. Pour chocolate mixture into the bowl of a stand mixer. Let the mixture cool until only slightly warm, or even room temperature. This should take about 5- 10 minutes.
- While the chocolate cools, combine the biscuit mix and cornstarch in a bowl. Set aside.
- Turn mixer on a low speed, this will finish cooling the chocolate mixture. Once it is no longer hot, add the egg and vanilla. Beat until just combined.
- Scrape the bowl down and add the dry ingredients. Beat on low until just combined. Add 6 oz of peanut butter chips and mix until just combined. Cover bowl with plastic wrap and chill in the fridge for 2 hours, or even overnight.
- When ready to bake, preheat the oven to 350℉ and line baking sheets with parchment paper or silicone baking mats.
- Use a small cookie scoop (or a heaping tablespoon of dough) to form balls and drop them 2 inches apart on the prepared baking sheets. Top the cookie balls with extra peanut butter chips.
- Bake 10- 13 minutes. Let them cool on the baking sheets for about 5 minutes before removing to a cooling rack.
Notes
- Bake one cookie sheet at a time while you prepare the next sheet. Keep the cookie balls cold until it is time to bake.
- This recipe makes 45 small cookies or about 18- 20 large cookies.
- You can freeze the cookie dough after shaping the balls. Freeze for 3 hours on a tray before transferring to an air tight container.
- Bake Times:
- Small scoop, chilled in fridge - 350℉ for 10- 13 minutes
- Small scoop, frozen dough - 325℉ for 16- 18 minutes
- Big scoop, chilled in fridge - 350℉ for 18- 20 minutes
- Big scoop, frozen dough - 325℉ for 25- 27 minutes
Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
6 Comments
Fred
Hi Colleen, just found this recipe and these cookies look delicious, I plan on making them very soon, I will let you know how they turn out, thanks for sharing the recipe.
Colleen
I hope you enjoy them!
Fred
Ciao Colleen, I made these cookies today and wanted to let you know that they are delicious! the PB chips complement the chocolate and makes it so enjoyable. Will definitely be making them again……Fred
Colleen
Yay! I’m so happy that you liked them 😀 Thanks for letting me know!
Kam
I love the contrast between the peanut butter chips and the chocolate. So strong, so appealing.
Colleen
It’s such a classic combination. I love the balance of the chocolate and the peanut butter chips. Not too sweet, not too strong. 🙂