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Chocolate Peanut Butter Chip Cookies

These Bakery-Style Chocolate Peanut Butter Chip Cookies are thick, soft, and loaded with rich chocolate and plenty of peanut butter chips. They’re the kind of big, gooey cookies that taste like they came straight from your favorite bakery in New York😉, but are surprisingly easy to make at home.
Course Dessert
Cuisine American
Keyword chocolate peanut butter chip cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10 large cookies
Calories 456kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 1 cup unsalted butter, cold and cut into cubes
  • 1 cup dark brown sugar, packed
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 Tbsp. vanilla extract
  • 2⅔ cups all-purpose flour, spooned and leveled
  • 1/2 cup extra dark cocoa powder, sifted if clumpy
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 3/4 tsp. fine salt
  • 1 (11 oz.) bag peanut butter chips, plus more for garnish
  • Maldon flaky sea salt, for finishing
US Customary - Metric

Instructions

  • Preheat the oven: Preheat the oven to 375°F. Line 2 baking sheets with parchment paper or silicone baking mats and set aside.
  • Cream the butter and sugars: Add the cubed butter, dark brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream on medium speed until combined and creamy, about 3-4 minutes Start Timer. Scrape down the sides of the bowl as needed.
    1 cup unsalted butter, 1 cup dark brown sugar, 3/4 cup granulated sugar
    Side-by-side of creaming the butter and sugar in the bowl of a stand mixer.
  • Add the wet ingredients: Add the eggs and vanilla and mix until combined, scraping down the sides of the bowl as needed.
    2 large eggs, 1 Tbsp. vanilla extract
    Three images of adding the rest of the wet ingredients to the creamed butter and sugar.
  • Add the dry ingredients: Add the flour, cocoa powder, cornstarch, baking soda, baking powder, and salt. Mix on low just until the flour is incorporated. Be careful not to overmix.
    2⅔ cups all-purpose flour, 1/2 cup extra dark cocoa powder, 2 tsp. cornstarch, 1 tsp. baking soda, 1 tsp. baking powder, 3/4 tsp. fine salt
    Side-by-side of adding the dry ingredients to the wet ingredients and mixing until just combined.
  • Add the peanut butter chips: Fold in the peanut butter chips until evenly distributed throughout the dough.
    1 (11 oz.) bag peanut butter chips
    Side-by-side of adding peanut butter chips to the cookie dough then mixing to combined.
  • Shape: Portion the cookie dough into large balls, about 5-6 oz. each (you should get ~10 cookies). Keep the cookie dough balls tall rather than perfectly round to help create thick bakery-style cookies. I pinch the dough with my fingertips to give them a rustic look with the bumps on top.
    Five mounds of chocolate peanut butter chip cookie dough on parchment lined baking sheet.
  • Bake: Place 5 cookies on each prepared baking sheet, leaving plenty of space between them. Bake for 10-12 minutes Start Timer, or until the edges are set but the centers still look slightly underbaked. I always underbake them because they will continue to set up on the cookie sheet once you remove them from the oven.
  • Cool: (Tip: right after baking, if any cookies look wonky, just take the back of a spoon and gently press the cookie dough back into a circular shape. But they shouldn’t overly spread.) Immediately after removing from the oven, press a few more peanut butter chips into the tops for that bakery-style look. Sprinkle with flaky sea salt. Allow the cookies to cool on the baking sheet for about 10-15 minutes before transferring to a wire rack.
    Maldon flaky sea salt
    Five chocolate peanut butter cookies baked on parchment lined baking sheet.

Notes

  • 🖤Extra dark cocoa powder: Use extra dark cocoa for that bold, rich flavor.
  • 🧈Cold butter: The cold butter method gives Levain-style cookies their signature thick, gooey center.
  • 🧊Freeze: These freeze beautifully! Store baked cookies up to 2 months in an airtight container.

Nutrition

Serving: 1giant cookie | Calories: 456kcal | Carbohydrates: 66g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 353mg | Potassium: 151mg | Fiber: 3g | Sugar: 37g | Vitamin A: 615IU | Calcium: 69mg | Iron: 3mg