Eats & DrinksDesserts

Chocolate Peanut Butter Chip Cookies

I tried several versions of this recipe and this one was my favorite. They’re a little crispy on the outside and have a very fudgey brownie inside, which is super moist! The biggest advise I can give for this recipe is to UNDER cook the cookies and let them sit a little on the hot sheet once you’ve taken them out. If you over cook them, they’ll be dry. Also, they are (like all other cookies) best served the same day they’re baked. You can always make the dough the day before and refrigerate it for the next day. Oh and use good baking chocolate! Okay, that was a little more advise than planned and now I’m getting a little bossy, so I’ll just stop at that. I’ve said this before, but my favorite combination of flavors is chocolate and peanut butter. It’s so rich and goes perfectly with a large glass of milk… or vanilla coconut milk, which I have been drinking a lot of lately. Enjoy!


Chocolate Peanut Butter Chip Cookies
1 stick butter, room temperature
1/2 cup shortening, room temperature
4 ounces unsweetened chocolate
3/4 cup white sugar
1 cup brown sugar
2 teaspoon vanilla
2 eggs, room temperature
1 1/4 cup flour
1 3/4 teaspoons baking powder
1/4 teaspoon salt
1 bag peanut butter chips


In a double broiler, melt the baking chocolate and then set aside to cool.
Preheat the oven to 350 degrees.
Beat the butter and shortening together, then add in the sugars.
Add each egg in one at a time until combine then add in the vanilla.
Add in the melted chocolate. Scrape down the sides so everything is incorporated well.
In a separate bowl add the dry ingredients.
Lightly whisk to get the lumps out, then add it to the wet ingredients in halves. Don’t over beat the flour, just a quick pulse to combine.
Fold in the peanut butter chips.
Refrigerate dough over night or for two hours to a plumper cookie.
Use a cookie scooper and scoop twice, stacking the dough balls together to make a larger cookie.
Cook for 10-11 minutes… until cookies still have a small doughy middle.
Remove from oven and let them sit for another 10 minutes.


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12 responses to Chocolate Peanut Butter Chip Cookies

  1. September 24, 2012

    Oh my word these look divine! I will definitely give the recipe a try. Thanks for sharing and I am your newest follower. xo

    1. October 15, 2012

      Thanks Erica!!! Hope you enjoy them 🙂

  2. September 24, 2012

    This recipe combines two of my favourite “foods”.
    Chocolate + PB = a happy gal!

  3. September 24, 2012

    If i make these, i may eat the whole batch! Your pictures are great. I am new to the blogespere. But i will visit again.

  4. September 24, 2012

    One of the best combos. These look delish!

    The Glossy Life

  5. September 26, 2012

    Yum! These look amazing!

  6. October 15, 2012

    Just came across your blog via Pinterest and I am in love! Gonna spend some time snooping around now 😉

  7. October 15, 2012

    Aww!!! Thank you so much! Happy you found my blog and VERY happy you love it!! Thank you for the sweet words 🙂 I’ll be looking at your blog for some yummy inspiration as well 🙂

  8. November 26, 2012

    When you say 1/2 stick butter, do you mean 1/4 c. butter or did you mean 1/2 c. butter AKA 1 stick? Just making sure before I make them. 🙂

    1. November 26, 2012

      Sorry! I’ll change that 🙂 1/2 cup butter so one stick 😉

  9. Roxanne
    October 20, 2013

    These were so amazing!! I brought them into my work and they were gone within two minutes – literally! Definitely making these again soon. 🙂

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