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Peanut Butter Chip Chocolate Cookies

Serves Makes about 20 cookies     adjust servings


  • 1 stick unsalted butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar, light or dark
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup + 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 tablespoons milk
  • 1 and 1/4 cup peanut butter chips, plus a few more to sprinkle on top (or any kind of chips really)


  1. In a large bowl or stand mixer, cream the butter for about a minute. Add the sugars with the mixer running on medium speed. Mix it all together until light and fluffy, another 2 minutes or so. Beat in the egg and vanilla, scraping down the sides of the bowl occasionally.
  2. In a separate medium size bowl, whisk flour, cocoa powder, baking soda, and salt together. Slowly add to the wet ingredients. The dough will be very thick. Stir in the milk, then fold in the peanut butter chips. The dough will be thick and very sticky. Chill for at least 2 hours and up to 36 hours, covered. Don't skip this step!
  3. Preheat oven to 350F degrees. Line a large baking sheet with parchment paper or silicone baking mat. Set aside.
  4. Take 2 tablespoons of chilled dough (I used a cookie scoop) and roll into a ball. Place on cookie sheet and press a few more white chocolate chips on the tops, if desired.
  5. Bake for 10-12 minutes. Cookies will appear undone and very soft. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.