Meet your new all-time favorite: Double Peanut Butter Chocolate Chip Cookies. These are irresistibly soft, bursting with jammy peanut butter swirls, and loaded with both peanut butter and chocolate chips in every bite. Perfect for anyone with a love for that classic sweet-salty combo, these cookies are delightfully nostalgic yet downright craveable. They come together quickly and are made with staple ingredients, but their decadent flavor and chewy, tender texture put them in a league of their own. Whether you bake them for an afterschool treat or a weekend bake fest, this recipe is pure cookie joy.

Double Peanut Butter Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

With this recipe, simplicity is key. Each ingredient shines to create the unforgettable flavor, and together they harmonize to make the best Double Peanut Butter Chocolate Chip Cookies possible. Let’s break down the essentials and see what magic they bring!

Unsalted butter (1/2 cup, softened): Provides richness and moisture, giving the cookies a buttery foundation and just the right tenderness.
Creamy peanut butter (1/2 cup): The first dose of peanutty flavor, making each bite ultra-smooth and decadent (use crunchy if you love texture!).
Granulated sugar (1/2 cup): Adds sweetness and helps to create crisp edges.
Brown sugar, packed (1/2 cup): Imparts a subtle molasses note and encourages that irresistibly chewy center.
Large egg (1): Binds everything together and creates structure for the cookies.
Vanilla extract (1 teaspoon): Adds a warm, sweet backbone that rounds out all the flavors.
All-purpose flour (1 1/4 cups): Forms the body of the cookies, giving them their classic cookie crumb.
Baking soda (1/2 teaspoon): Ensures the perfect lift and spread during baking.
Salt (1/4 teaspoon): Deepens all the flavors and balances the sweetness.
Peanut butter chips (1/2 cup): The double punch of peanut butter, adding pockets of creamy, melty goodness throughout.
Semi-sweet chocolate chips (1/2 cup): Each bite gets a luscious hit of chocolate, making every cookie feel extra special.

How to Make Double Peanut Butter Chocolate Chip Cookies

Step 1: Prep Your Baking Gear

Start by preheating your oven to 350°F (175°C) so it’s piping hot when you’re ready to bake. Line two baking sheets with parchment paper; this ensures your Double Peanut Butter Chocolate Chip Cookies release flawlessly and cleanup is a breeze.

Step 2: Cream the Fats and Sugars

In a large mixing bowl, beat together the softened butter, creamy peanut butter, granulated sugar, and packed brown sugar. The goal is to whip everything until the mixture is pale, fluffy, and homogenous. This step introduces air, which translates to soft and pillowy cookies later on.

Step 3: Add Egg and Vanilla

Crack in the large egg and tip in the vanilla extract. Beat again until the mixture looks silky and completely blended. At this point, you should see no streaks of egg—just a creamy, peanut buttery batter ready for the dry ingredients.

Step 4: Mix Dry Ingredients Separately

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This simple step ensures even distribution, so your cookies get a consistent rise and even flavor in every single bite.

Step 5: Combine Wet and Dry

Gradually add the dry ingredient mixture into the wet, stirring gently until just combined. Be careful not to overmix—stop as soon as you see the flour disappear. This guarantees your Double Peanut Butter Chocolate Chip Cookies will bake up tender and not tough.

Step 6: Fold in the Good Stuff

Time for the star mix-ins! Fold in the peanut butter chips and semi-sweet chocolate chips, making sure they’re sprinkled evenly throughout the dough. These bits are what make every cookie gooey and decadently rich.

Step 7: Shape and Bake

Scoop out tablespoon-sized balls of dough and arrange them about 2 inches apart on the prepared baking sheets. Give each dough ball a gentle flatten with the back of a spoon—just enough to help them spread evenly in the oven. Bake for 9–11 minutes until the edges are golden brown and the centers look just set.

Step 8: Cool and Enjoy

Let the cookies cool right on the baking sheet for about 5 minutes (they’ll finish setting up), then transfer to a wire rack to cool completely. This ensures you get that perfect chewy-meets-tender texture that defines Double Peanut Butter Chocolate Chip Cookies.

How to Serve Double Peanut Butter Chocolate Chip Cookies

Garnishes

For a bakery-worthy touch, sprinkle a tiny bit of flaky sea salt over the warm cookies as soon as they come out of the oven. It enhances the peanut butter flavor and plays up the chocolate chips. Alternatively, you can drizzle melted chocolate or a swirl of extra peanut butter over the tops once cooled for extra flair.

Side Dishes

Milk is the undisputed champion for dunking, but these Double Peanut Butter Chocolate Chip Cookies also pair beautifully with hot coffee, cold brew, or even a rich hot chocolate. For a dessert platter, try serving them alongside fresh berries or a scoop of vanilla ice cream.

Creative Ways to Present

Turn your cookies into ice cream sandwiches by nestling a scoop of your favorite ice cream between two cookies. Or, stack the cooled cookies in a rustic jar or a vintage tin lined with parchment—perfect for gifting or surprising guests with a homemade treat.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, stash your Double Peanut Butter Chocolate Chip Cookies in an airtight container at room temperature. They’ll stay soft and delicious for up to a week—if they last that long! Keep a slice of bread in the container to help maintain moisture and chewiness.

Freezing

To freeze baked cookies, layer them with parchment in a freezer-safe bag and store for up to 2 months. To freeze the dough, portion out cookie balls and freeze on a tray, then transfer to a bag for up to 3 months. You can bake from frozen; just add an extra minute or so to the baking time.

Reheating

If you want that fresh-from-the-oven experience, microwave a cookie for just 5–10 seconds. It’ll soften up and the chocolate chips will get perfectly melty again. For a crispy edge, reheat briefly on a baking sheet at 300°F until just warmed through.

FAQs

Can I use crunchy peanut butter instead of creamy?

Absolutely! Crunchy peanut butter adds lovely bits of nutty crunch throughout each cookie. It’s a fantastic way to give your Double Peanut Butter Chocolate Chip Cookies added texture and a little extra peanut punch.

Can I make these cookies gluten-free?

Yes, you can swap the all-purpose flour for a cup-for-cup gluten-free baking blend. Just make sure your mix contains xanthan gum, or add a small pinch to help with structure and texture.

How do I achieve an extra chewy cookie?

For extra chewiness, slightly underbake your cookies by a minute or two, just until the centers look set but not browned. They’ll finish setting up as they cool, locking in a super soft, gooey center.

Can I mix in other add-ins besides peanut butter and chocolate chips?

Definitely! Chopped roasted peanuts, white chocolate chips, or even mini Reese’s cups are wonderful additions. Feel free to get creative and make a batch of Double Peanut Butter Chocolate Chip Cookies with your personal twist.

Is it okay to chill the dough before baking?

Chilling the dough, even for 30 minutes, helps the flavors meld and prevents too much spreading in the oven. It’s a great trick if you want a slightly thicker, bakery-style cookie.

Final Thoughts

Every batch of Double Peanut Butter Chocolate Chip Cookies brings smiles, comfort, and a delightful touch of nostalgia. Whether you follow the recipe to a tee or throw in your family’s favorite spin, you’re bound to create a cookie that everyone will crave. Don’t wait—get baking and see why this recipe has become a beloved staple in so many kitchens!

Double Peanut Butter Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 7 reviews

Author: Emma
Total Time: 25 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in these Double Peanut Butter Chocolate Chip Cookies for the perfect blend of peanut butter and chocolate in every bite. These soft and chewy cookies are a delightful treat for any occasion.

Ingredients

Scale

Dry Ingredients:

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter (softened)
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
1 large egg
1 teaspoon vanilla extract

Mix-Ins:

1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips

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Instructions

Preheat and Prepare: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream Ingredients: In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
Add Mix-Ins: Fold in the peanut butter chips and chocolate chips.
Bake: Scoop tablespoon-sized amounts of dough onto baking sheets, flatten slightly, and bake for 9–11 minutes until golden.
Cool and Enjoy: Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.