I finally nailed our Most Popular Dark Chocolate Peanut Butter Chip Cookies and if you love Dark Chocolate Chip Cookies, this one will make every other recipe feel basic.

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And I can’t shut up about these. I adore how the Dark Chocolate Chip Cookies edge into salty-sweet territory.

The peanut sneaks up on you. I’m obsessed with oozy centers and that crunch on the outside.

These Peanut Butter Chip Cookies are my go-to when I need something stupidly good and fast. I love using unsalted butter and creamy peanut butter because they give things depth without being fussy.

No lame gimmicks. Just big dark chocolate bits, peanut butter muscle, and a little sea salt if I’m feeling bold.

You’ll want to eat three before you even think about sharing.

Ingredients

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Flour: the cookie’s backbone, gives chew and structure to every bite.
Cocoa powder: deep chocolate notes, slightly bitter and totally rich.
Baking soda: lifts the dough, makes edges a bit lighter.
Fine salt: balances sweetness, sharpens chocolate and peanut butter.
Butter: adds richness and tender, slightly crisp edges once baked.
Peanut butter: creamy, nutty heart; adds protein and savory contrast.
Granulated sugar: gives snap and sweetness, helps with browning.
Brown sugar: moistness and caramel hint.
Basically makes them chewier.
Egg: binds everything together so the cookie stays soft.
Vanilla extract: warmth and roundness; it just makes it homier.
Dark chocolate chips: intense chocolate pockets, melty and slightly bitter.
Plus flaky sea salt: optional sprinkle that pops against the sweet.

Ingredient Quantities

2 1/4 cups all purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon fine salt

1/2 cup (1 stick) unsalted butter, softened

1/2 cup creamy peanut butter

3/4 cup granulated sugar

3/4 cup packed light brown sugar, a little more if you like sweeter cookies

1 large egg

1 teaspoon vanilla extract

1 1/2 to 2 cups dark chocolate chips or chopped dark chocolate

Optional pinch flaky sea salt for sprinkling

How to Make this

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1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone liners, or just grease lightly if you dont have either.

2. Whisk together 2 1/4 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl; set aside.

3. In a large bowl beat 1/2 cup (1 stick) softened unsalted butter, 1/2 cup creamy peanut butter, 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until creamy and a little fluffy. Scrape sides, it helps.

4. Add 1 large egg and 1 teaspoon vanilla extract to the butter mixture and mix just until combined, dont overmix.

5. Gradually add the dry ingredients to the wet, mixing until just combined and no streaks of flour remain. Dough will be thick.

6. Fold in 1 1/2 to 2 cups dark chocolate chips or chopped dark chocolate, whatever you like. Save a few chips to press on top of each cookie for looks.

7. Scoop about
1.5 tablespoon to 2 tablespoon portions of dough onto prepared sheets, spacing about 2 inches apart. Press the reserved chips on top and if you like sprinkle an optional pinch flaky sea salt on each for contrast.

8. Bake 9 to 11 minutes until edges are set but centers still look slightly soft. They will firm as they cool so dont overbake.

9. Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely. If you have time chilling the dough 30 to 60 minutes before baking gives thicker, less spread cookies, but they are great either way. Enjoy with milk.

Equipment Needed

1. Oven (preheat to 350°F)
2. Two rimmed baking sheets (parchment or silicone liners if you got em, or just grease lightly)
3. Mixing bowls (one large for creaming, one medium for dry ingredients)
4. Electric hand mixer or stand mixer (you can also use a sturdy wooden spoon if you want more of a workout)
5. Whisk (for dry ingredients)
6. Rubber spatula or wooden spoon (for scraping and folding)
7. Measuring cups and spoons
8. Tablespoon or small cookie scoop (1.5 to 2 tbsp portions)
9. Wire cooling rack

FAQ

Q: Can I swap creamy peanut butter for chunky or natural peanut butter? A: Yes. Chunky works fine and adds nice texture. Natural peanut butter with oil separation can make the dough a bit looser so stir well and maybe chill the dough 20 to 30 minutes before baking.

Q: How do I get the cookies soft and chewy instead of flat and crisp? A: Use room temperature butter and chill the dough for at least 30 minutes. Also don't overbake, pull them out when centers still look slightly underdone. They’ll set as they cool.

Q: Can I make the dough ahead or freeze it? A: Absolutely. You can refrigerate the dough for up to 3 days. For longer, scoop into balls and freeze on a tray, then store in a bag for up to 3 months. Bake from frozen, add a minute or two to the bake time.

Q: How do I prevent the chocolate from overpowering the peanut butter? A: Use 1 1/2 cups of dark chips instead of 2 cups if you want more peanut taste. You can also fold some chips into the dough and press a few extra on top before baking for good peanut to chocolate balance.

Q: Is there a gluten free option? A: Yes. Replace the all purpose flour with a 1 to 1 gluten free flour blend that contains xanthan gum. The texture changes slightly but the flavor is great. Chill the dough if it feels too sticky.

Q: Any finishing tips to make them bakery worthy? A: Sprinkle a tiny pinch of flaky sea salt on each warm cookie, press a few extra chocolate chips on top, and let them cool on the sheet for 5 minutes before moving to a rack. Looks and taste like a pro made them.

You Will Love These Easy Dark Chocolate Peanut Butter Chip Cookies Recipe Substitutions and Variations

All purpose flour → 1:1 gluten free flour blend (use a blend with xanthan gum) or 1 3/4 cups whole wheat pastry flour for a nuttier, denser cookie. Might be a tiny bit drier so add a splash of milk if dough feels crumbly.
Unsalted butter → Replace with equal part coconut oil (solid) or vegan butter. Coconut oil gives a slight coconut note and can make edges crisper, so chill dough a bit before baking.
Creamy peanut butter → Use almond butter or sunflower seed butter for nut-free option. Sunflower butter can be a bit thinner so you may want to chill it or reduce other liquids slightly.
Dark chocolate chips → Swap for chopped semisweet chocolate, milk chocolate for a sweeter cookie, or chopped roasted peanuts for extra crunch if you want fewer chocolate bits.

Pro Tips

1) Chill the dough for at least 30 minutes if you want thicker chewier cookies. If you skip chilling they will spread more and be thinner. Cold dough = taller cookies, and they also taste better after a day or two.

2) Sift or whisk the flour and cocoa well so you dont get lumps of cocoa. Also spoon the flour into the measuring cup then level it off instead of scooping, or you’ll end up with dry, cakey cookies.

3) Let the butter and peanut butter be soft but not greasy melted. If its too soft the cookies can flatten, if its too cold the dough will be hard to mix. If you like big chocolate pockets press a few chips on top right before baking so they look bakery-made.

4) Watch the bake time closely 9 to 11 minutes is a guide. Pull them when the edges are set but centers still look a bit soft, they firm up as they cool. Sprinkle a tiny pinch of flaky sea salt after they come out for contrast, it makes the chocolate pop.

You Will Love These Easy Dark Chocolate Peanut Butter Chip Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I finally nailed our Most Popular Dark Chocolate Peanut Butter Chip Cookies and if you love Dark Chocolate Chip Cookies, this one will make every other recipe feel basic.

Servings

servings

Calories

226

kcal

Equipment: 1. Oven (preheat to 350°F)
2. Two rimmed baking sheets (parchment or silicone liners if you got em, or just grease lightly)
3. Mixing bowls (one large for creaming, one medium for dry ingredients)
4. Electric hand mixer or stand mixer (you can also use a sturdy wooden spoon if you want more of a workout)
5. Whisk (for dry ingredients)
6. Rubber spatula or wooden spoon (for scraping and folding)
7. Measuring cups and spoons
8. Tablespoon or small cookie scoop (1.5 to 2 tbsp portions)
9. Wire cooling rack

Ingredients

2 1/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup creamy peanut butter
3/4 cup granulated sugar
3/4 cup packed light brown sugar, a little more if you like sweeter cookies
1 large egg
1 teaspoon vanilla extract
1 1/2 to 2 cups dark chocolate chips or chopped dark chocolate
Optional pinch flaky sea salt for sprinkling

Directions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone liners, or just grease lightly if you dont have either.
Whisk together 2 1/4 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl; set aside.
In a large bowl beat 1/2 cup (1 stick) softened unsalted butter, 1/2 cup creamy peanut butter, 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until creamy and a little fluffy. Scrape sides, it helps.
Add 1 large egg and 1 teaspoon vanilla extract to the butter mixture and mix just until combined, dont overmix.
Gradually add the dry ingredients to the wet, mixing until just combined and no streaks of flour remain. Dough will be thick.
Fold in 1 1/2 to 2 cups dark chocolate chips or chopped dark chocolate, whatever you like. Save a few chips to press on top of each cookie for looks.
Scoop about
5 tablespoon to 2 tablespoon portions of dough onto prepared sheets, spacing about 2 inches apart. Press the reserved chips on top and if you like sprinkle an optional pinch flaky sea salt on each for contrast.
Bake 9 to 11 minutes until edges are set but centers still look slightly soft. They will firm as they cool so dont overbake.
Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely. If you have time chilling the dough 30 to 60 minutes before baking gives thicker, less spread cookies, but they are great either way. Enjoy with milk.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.