Chocolate peanut butter cookies are an easy and delicious flavor combination! Whip these up in just a few minutes - they are a total crowd pleaser!

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Chocolate peanut butter cookies are a combination of your favorites in one cookie. It’s a fun twist on the traditional chocolate chip cookies and it satisfies those taste buds and cravings for a salty-sweet treat.

Chocolate peanut butter cookies with cocoa powder and peanut butter chips give you that dark chocolate color with pops of light brown that look picture ready with every bite. Even more so if you eat them when they are fresh and warm because then you have the gooey chocolate peanut butter cookies with melted chips glistening in the light. I might be making myself hungry by typing this.

You would think that for such a picture ready and perfect cookie that there would be an extensive list of instructions and conditions that must be met but honestly, these are really easy chocolate peanut butter cookies that are pretty fast to throw together and even faster to throw in your mouth.

How to make these chewy chocolate peanut butter cookies

Preheat your oven to 375 degrees F.
In a medium-sized bowl, sift together the flour, baking soda, baking powder, and salt. Set it aside.
In a large bowl, cream together the butter and both types of sugar until it’s light and fluffy. This should take about 2-3 minutes.
Add in the eggs one at a time, mixing well between each addition. Add in the vanilla and mix it until it’s combined.
Gradually add in the dry ingredients, paying close attention to the dough consistency. The dough should be slightly sticky when touched. You may need to add a little extra flour or leave a little bit out (see note).
Add in the peanut butter chips and mix until just combined.
Drop by rounded tablespoons onto a parchment-lined cookie sheet. You can also choose to grease them instead. I usually fit a dozen per sheet. (See note for directions on how to make extra thick and chewy cookies.)
Bake in the preheated oven for 8-10 minutes, rotating the sheets halfway and checking at 8 minutes. The cookies should appear done on the edges but still soft in the middle when they are finished cooking.
Let cool on the cookie trays for 5 minutes before transferring to a cooling rack.

To get extra thick and chewy cookies, I use a scoop that is 1.5 inches in diameter. I scoop (leveled scoop) 8 cookies onto my sheet tray, very lightly press down (just enough to make the tops a bit flat), and then place another scoop on top of the first scoop. Bake until the edges are done and the centers are slightly doughy, about 10-12 minutes for this recipe. Perfect thick and chewy cookies every time!

How do you keep cookies soft?

After letting the cookies cool, store them in an airtight container so that the air doesn’t affect them much. The cookies can remain soft and chewy for up to a week, but may grow stale the older they become.

What makes a cookie chewy?

Cookies are made chewy by the high moisture content within the recipe as well as the baking time and temperatures. For this recipe, the combination of brown sugar and butter really helps to bind the cookie in a chewy fashion.

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