Peanut butter and chocolate are a classic pairing, and these Double Chocolate Peanut Butter Cookies deliver on every level. Rich, fudgy, and studded with both chocolate and peanut butter chips, they’re the kind of cookie that keeps you coming back for one more bite. Add them to your holiday baking list — they’re a guaranteed crowd-pleaser.
These cookies balance deep cocoa flavor with the nutty sweetness of peanut butter chips. There’s enough cocoa powder and chocolate chips to satisfy dedicated chocolate lovers, while the peanut butter chips provide a bright, complementary note.
The method is straightforward. The one step that requires patience is chilling the dough for a minimum of three hours. Chilled dough is much easier to portion and shape, and it helps the cookies stay thick and chewy instead of spreading too thin.
A cookie scoop with a sweep arm keeps portions consistent. If you don’t use a scoop, dampen your hands and shape the dough into small balls that are slightly taller than wide — a rounded, modified pyramid shape. That shape encourages a thicker, chewier cookie. Colder dough also yields a thicker result.
Remember to bring the butter to room temperature before you begin. Reading the recipe through before you start is a helpful habit — it ensures you have all ingredients on hand and understand each step.
I like to set out all ingredients near my mixer and move them as they’re used. It’s an easy way to keep track of what’s been added, especially when life is busy and distractions abound.
Line baking sheets with parchment paper or silicone baking mats to prevent sticking. A single sheet of parchment can often be reused several times before needing replacement, which saves time and cleanup.
Chocolate cookies can be tricky to judge for doneness. I tested 11 and 12 minutes and preferred the 11-minute bake for a softer, chewier texture. Keep an eye on them so they don’t overbake.
For a polished look, press a few extra chocolate or peanut butter chips into the tops of the cookies right after they come out of the oven. They’ll sink in slightly and melt, creating an attractive finish.
These soft, chewy cookies disappear fast. They’re perfect for after-school snacks, dessert, or an irresistible addition to any cookie platter.
Packed with chocolate and brightened by peanut butter chips, these Double Chocolate Peanut Butter Cookies are deliciously hard to resist.
If you make this recipe, please leave a star rating and a comment in the recipe card — and snap a photo to share your results. I love seeing your creations!
Ingredients needed for Double Chocolate Peanut Butter Cookies:
- Unsalted butter, granulated sugar, brown sugar, egg, vanilla extract, gluten-free or regular all-purpose flour, unsweetened cocoa powder, baking soda, salt, milk or water, semisweet or white chocolate chips, peanut butter chips
PRO Tip:
Chilling the dough for at least 3 hours is essential; it reduces stickiness and makes the dough much easier to portion. If you don’t use a scoop, dampen your hands to form the dough into balls.
How to make Double Chocolate Peanut Butter Cookies:
- Cream the butter with both sugars until light and fluffy. Add the egg and vanilla and mix until combined, scraping the bowl as needed.
- Whisk the flour, cocoa powder, baking soda, and salt together. Gradually add the dry ingredients to the butter mixture, mixing on low until fully incorporated. Stir in the chocolate and peanut butter chips.
- Press plastic wrap directly onto the dough and chill it in the refrigerator for at least 3 hours or up to 3 days. Allow the dough to sit at room temperature for about 15–20 minutes before portioning.
- Portion the dough into about 1.5 tablespoon (or #40 scoop) balls. If not using a scoop, shape with damp hands. Place cookies 2 to 3 inches apart on parchment-lined or silicone-lined baking sheets.
- Bake at 350°F (180°C) for 11–12 minutes, until the edges are set and the centers still look slightly soft. They will finish firming up on the baking sheet.
- Let the cookies rest on the sheet for about 5 minutes. For a finished look, press a few extra chips into the warm tops. Transfer to a wire rack to cool completely.
PRO Tip:
Plan ahead for chilling time. You can chill the dough overnight or up to three days, which shortens active prep on baking day.
Recommended Tools:
- Kitchen scale
- Mixing bowls
- Stand mixer or hand mixer
- Cookie scoop
- Baking sheets
- Parchment paper or silicone baking mats
Gluten-Free Tips:
*To convert recipes to gluten-free, use 120 grams per cup when weighing gluten-free flour blends. If you use a different flour, whisk it, spoon it into a measuring cup without packing, level it, and weigh the flour left in the cup to determine that flour’s cup weight. Commercial gluten-free blends such as Pamela’s All-Purpose, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure work well.
A digital kitchen scale provides the most consistent results when baking — weigh ingredients in grams for best accuracy. Confirm that any packaged ingredients you use are labeled gluten-free if you need to avoid gluten.
Double Chocolate Peanut Butter Cookies (GF)
These cookies are rich with chocolate and brightened by peanut butter chips. The dough needs at least 3 hours to chill; plan ahead. If you want more, double the recipe.
15 minutes
12 minutes
3 hours 10 minutes
3 hours 37 minutes
Ingredients
- 1/2 cup (1 stick; 113g) unsalted butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (107g) firmly packed brown sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 1 cup (120g*) gluten-free all-purpose flour or regular all-purpose flour
- 2/3 cup (56g) natural unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp milk or water
- 1 cup (170g) semisweet or white chocolate chips
- 1/2 cup (85g) peanut butter chips
Instructions
1. This dough requires at least 3 hours of chilling or overnight so plan ahead. The colder the dough, the thicker the cookies.
2. Beat the butter, granulated sugar, and brown sugar together until fluffy and lighter in color, about 2–3 minutes. Add the egg and vanilla and mix until combined. Scrape down the bowl.
3. Whisk the flour, cocoa powder, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the wet, mixing after each addition and beating on low until combined. Add the milk and mix in the chocolate and peanut butter chips.
4. Cover the dough with plastic wrap pressed onto the surface and chill for at least 3 hours or up to 3 days.
5. When ready to bake, let the dough sit at room temperature for about 15–20 minutes while the oven preheats to 350°F (180°C).
6. Line baking sheets with parchment paper or silicone mats.
7. Using a #40 scoop (about 1.5–2 tbsp) or damp hands, portion the dough into balls and space them 2–3 inches apart on the sheets.
8. Bake 11–12 minutes, until edges appear set and centers still look soft. They will finish on the sheet.
9. Let rest on the baking sheet for about 5 minutes, press in a few extra chips if desired, then transfer to a rack to cool completely.
10. Store leftover cookies in a covered container at room temperature for up to one week.
Notes
* To convert recipes to gluten-free, use 120 grams per cup for your gluten-free flour blend. If trying a different brand, weigh a cup of that flour to determine its specific grams-per-cup. A digital kitchen scale improves consistency in baking. Verify that packaged ingredients are labeled gluten-free if you require that.
Nutrition Information:
Yield:
24
Serving Size:
1
Amount Per Serving:
Calories: 72Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 93mgCarbohydrates: 12gFiber: 0gSugar: 3gProtein: 2g
The nutritional information is an estimate. For medical dietary needs, consult a trusted source for precise calculations.
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