Double Chip Peanut Butter Cookies

Get ready to take peanut butter cookies to a whole new level by adding milk chocolate and peanut butter chips. Peanut butter and chocolate has always been my favorite of all flavor combinations, so I knew these cookies wouldn’t disappoint. These babies are crisp on the outside and chewy on the inside, just the way a perfect cookie should be. Lately I have been craving peanut butter like nobody’s business and instead of spooning right out of the jar I figured I would make some cookies that I have had my eye on for a while. I am really kicking myself for not making these earlier, they are “hide them from the family” good! I used smooth peanut butter for these cookies, but crunchy peanut butter will work just as well. Do yourself a favor and whip up a batch of these, I promise they won’t last long!

One Year Ago: Pecan and Almond Chocolate Toffee 

Double Chip Peanut Butter Cookies

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  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup peanut butter, smooth or chunky (I used smooth)
  • 3/4 cup sugar plus 1 tablespoon, divided
  • 1/2 cup firmly packed light brown sugar
  • 1 large egg, at room temperature
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1/2 cup peanut butter chips
  • 1/2 cup milk chocolate chips


  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, baking soda, baking powder, and the salt; Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the peanut butter together until fluffy, about 2 minutes. Add 3/4 cup sugar and brown sugar and beat until smooth, about 2 minutes. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat until combined. Stir in the peanut butter and chocolate chips.
  4. Place remaining tablespoon of sugar in a shallow bowl.  Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart. Using a fork, lightly indent with a criss-cross pattern, but do not overly flatten the cookies.
  5. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not. Cool cookies for 1 minute on baking sheet, then transfer to wire rack to cool completely.

Yields: about 44 cookies/111 calories per cookie
Prep Time: 20 minutes
Bake Time: 12 minutes

Source: adapted from Smitten Kitchen, originally adapted from Magnolia Bakery Cookbook

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19 Responses to Double Chip Peanut Butter Cookies

  1. Elisabeth says:

    This is so timely! My daughter was begging me to buy peanut butter chips last night, along with the chocolate chips! I didn’t get them, but maybe I’ll go back and get them and make these for her for her birthday.

  2. IamSimplyTia says:

    Did you know yesterday was National Peanut Butter Day? Yes mam! These sure would have been perfect to celebrate the day….. but I’m sure they’ll be good any day of the year. They look delicious!

  3. Why am I not eating these now?

  4. pb and choc are my fav. this is my type of cookie! 😀

  5. Erin says:

    These are definitely the kind of cookies I crave!

  6. Marcee says:

    Hmmm ….. ohmy. Hey Christina ….. can I just give you a few dollars for a couple of em?

    Falling asleep at this pc. Need a pick-me-up. Something.

    Even though I love baking …. not sure what I would do with an entire recipe. Even 1/2 of one.

    Going to remember this post though.


  7. Why aren’t these in my kitchen? Oh, yeah — I have to make them.

  8. I will take a cookie, but just leave the bag of chips to snack on – ha! Thanks for sharing and making me want a cookie:)

  9. Now, you’re talking my language!! I am a peanut butter fanatic – – I MUST give this recipe a try. Just when you think peanut butter cookies couldn’t get any better – – you’ve taken it to the next level 🙂 I can’t wait to taste these.

  10. Jessica says:

    Reblogged this on Hip Pea and commented:
    Chocolate chips. Peanut butter. Together in a scrumptious cookie. Someone make me some!

  11. ChgoJohn says:

    Peanut butter-chocolate chip cookies are so good and they’re a favorite of mine. i cannot wait to give these a try. Thanks!

  12. Dear Christina, these absolutely irresistible. I’ll try to find me some peanut butter chips…
    Have a nice day 🙂

  13. Byn says:

    i’ve made this recipe a few times and i would say they are the best peanut butter cookies i’ve ever had! chewy and soft, not crispy and crunchy, which is what i love. i’ve also used dark chocolate instead of milk and it’s just as delicious!

  14. Chris says:

    And I was just looking at that bag of peanut butter/milk chocolate chips languishing in the pantry! I give this 24 hours MAX! Bye-bye chips!

  15. I can’t wait to make these!!! And eat them!!!!! 🙂 🙂 🙂

  16. These look amazing, and I now have purchased all the ingredients to make them… just one problem. I do not have a stand mixer – just a hand-held one (the result of having too little storage space for several years), so I don’t have a paddle attachement. Will the hand mixer work as well? Or is there anything I should do differently so that the texture will still be right?

    Thank you for any help you can offer!! I am soooo new to baking, but these cookies have inspired me to try! 🙂

    • Christina says:

      A hand mixer will work! Just make sure you beat the butter and the peanut butter together until fluffy. Let me know how they turn out for you! 🙂

      • Well, they were very tasty! I do wonder if I fluffed the butter a bit too much with my hand mixer because they were lighter in texture than I am used to – I expected them to be a bit more moist and dense. Are they normally pretty light in texture?

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