Soft, bakery-style cookies packed with melty chocolate chips and creamy peanut butter chips are never a bad idea. These cookies bake up thick, chewy in the middle, and lightly crisp around the edges, with little pockets of chocolate and peanut butter in every bite.

Whether you’re filling a cookie jar, prepping for a party, or just craving something warm from the oven, this is the kind of recipe you’ll want saved on repeat. The dough comes together quickly with simple pantry staples, and you can bake it right away or chill it for extra-thick cookies.

Why You’ll Love These Chocolate Chip and Peanut Butter Chip Cookies

This cookie recipe is all about big flavor and easy technique. You don’t need any fancy equipment—just a mixing bowl, a whisk, and a sturdy spatula (or a hand mixer if you’re feeling speedy). Softened butter and a mix of brown and white sugar create that perfect chewy, slightly crisp texture we all look for in a classic cookie.

The combination of chocolate chips and peanut butter chips is what makes these cookies special. The chocolate brings that deep, rich sweetness while the peanut butter chips add a salty, nutty creaminess that keeps every bite interesting. It’s basically two favorite cookies rolled into one.

These cookies also freeze beautifully—both the dough and the baked cookies—so you can always have a stash ready for unexpected guests or late-night cravings. Bake a few at a time or the whole batch at once.

What Makes These Chocolate Chip and Peanut Butter Chip Cookies So Irresistible?

A few little details turn a simple cookie into something you’ll keep coming back to. Creaming the butter and sugars until light and fluffy builds air into the dough, which helps the cookies stay soft inside instead of dense. A touch of cornstarch (totally optional, but highly recommended) gives them that bakery-style thickness and tenderness.

Using both chocolate chips and peanut butter chips means you get a mix of flavors in every cookie—some bites more chocolatey, others heavier on the peanut butter, all of them amazing. Slightly underbaking the cookies and letting them finish on the baking sheet gives you that soft center without losing structure.

Ingredients for the Chocolate Chip and Peanut Butter Chip Cookies

Before you start mixing, it helps to understand what each ingredient is doing in your cookie dough. Knowing the why makes it easier to tweak the recipe to your taste later—chewier, thicker, or a little extra peanut buttery.

Unsalted butter
Light brown sugar
Granulated sugar
Large eggs
Vanilla extract
All-purpose flour
Baking soda
Salt
Cornstarch (optional)
Semi-sweet chocolate chips
Peanut butter baking chips

Each ingredient plays a role: butter adds richness and tenderness; the mix of brown and white sugar gives both moisture and structure; eggs bind the dough and help it rise a bit; and vanilla rounds out the flavor. The dry ingredients keep everything balanced and bake the cookies up with the right texture, while the chocolate and peanut butter chips are the star mix-ins.

How To Make the Chocolate Chip and Peanut Butter Chip Cookies

The process is straightforward and forgiving, even if you’re not a frequent baker. Just follow the steps, and you’ll be pulling trays of golden cookies out of the oven in no time.

Step 1: Prep Your Pans and Oven

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This keeps the cookies from sticking and helps them bake evenly without over-browning on the bottoms.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat the softened unsalted butter with the light brown sugar and granulated sugar until the mixture looks light, creamy, and slightly fluffy. This should take 2–3 minutes with a hand mixer (a whisk and some elbow grease also work). Proper creaming helps create that soft, chewy center.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, mixing just until each one is incorporated. Add the vanilla extract and mix again. Scrape down the sides and bottom of the bowl so no buttery or sugary bits are hiding.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cornstarch (if using). Whisking aerates the flour a bit and makes sure the leavening and salt are evenly distributed, so you don’t end up with pockets of baking soda.

Step 5: Bring the Dough Together

Add the dry ingredients to the wet ingredients in two additions, mixing on low speed or by hand just until the flour disappears. Overmixing at this stage can make your cookies tough, so stop as soon as everything looks combined and smooth.

Step 6: Fold in the Chips

Use a spatula to gently fold in the semi-sweet chocolate chips and peanut butter chips. You want the mix-ins distributed evenly so every cookie gets plenty of both kinds of chips.

Step 7: Scoop and Bake

Scoop the dough into balls, about 1½ to 2 tablespoons each, and arrange them on your prepared baking sheets, leaving space between each cookie so they can spread. Bake for 9–11 minutes, or until the edges look set and lightly golden but the centers still look soft and slightly underdone.

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. They’ll firm up as they cool but stay wonderfully soft and chewy in the middle.

If you prefer thicker cookies, you can chill the dough for 30–60 minutes before baking. Chilled dough spreads less and bakes up a little taller.

Serving These Chocolate Chip and Peanut Butter Chip Cookies

These cookies are at their absolute best when they’re still slightly warm and the chocolate and peanut butter chips are soft and melty. Serve them with a cold glass of milk, a mug of coffee, or hot cocoa for the ultimate cozy treat.

A single batch makes about 24 medium-sized cookies, which is usually enough to serve 8–10 people, depending on how generously everyone snacks. They’re perfect for bake sales, lunchbox treats, dessert boards, or as a fun sweet bite alongside a simple weeknight meal.

Storing These Chocolate Chip and Peanut Butter Chip Cookies

Once the cookies are completely cool, store them in an airtight container at room temperature. They’ll stay soft and tasty for about 4 days. To keep them extra moist, you can tuck a slice of sandwich bread into the container—the cookies will absorb a bit of that moisture and stay softer longer.

For longer storage, freeze the baked cookies in a single layer on a baking sheet until solid, then transfer them to a freezer bag or container. They’ll keep well for up to 2 months. Let them thaw at room temperature or warm them for a few seconds in the microwave to bring back that fresh-baked feel.

You can also freeze the unbaked cookie dough. Scoop the dough into balls, freeze them on a baking sheet until firm, then store in a freezer bag. Bake straight from frozen at 350°F (175°C), adding 1–2 extra minutes to the bake time.

Frequently Asked Questions

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter if that’s what you have on hand. Just reduce the added salt in the recipe slightly to keep the cookies from tasting too salty. Typically, cutting the salt by about half works well when swapping in salted butter.

You don’t have to chill the dough—these cookies bake up nicely even without that step. However, chilling for 30–60 minutes will give you slightly thicker cookies with a deeper flavor, because the flour has more time to hydrate and the butter firms up before baking.

Can I make these cookies ahead of time?

Absolutely. You can bake the cookies a day or two in advance and store them in an airtight container, or freeze the dough balls and bake them as needed. Keeping a bag of frozen dough in the freezer is a great way to have fresh cookies whenever you want them.

What kind of chocolate chips work best?

Semi-sweet chocolate chips are a classic choice because they balance the sweetness of the dough and the peanut butter chips. If you prefer a sweeter cookie, try using milk chocolate chips. For a richer, more intense flavor, use dark chocolate chips or even a mix of different kinds.

Can I add nuts or other mix-ins?

Yes, this dough is very forgiving and flexible. You can add chopped peanuts, pecans, or walnuts for extra crunch, or toss in a handful of mini chocolate chips for more texture. Just keep the total amount of mix-ins (chips plus nuts) roughly the same so the cookies still hold together well.

If you love these Chocolate Chip and Peanut Butter Chip Cookies, you’ll probably enjoy a few of these other cookie recipes from Mad For Meals:

Pumpkin Sugar Cookies with Cream Cheese Frosting for a soft, fall-inspired cookie topped with tangy frosting.
Almond Joy Cookies for a Small-Batch Treat when you’re craving coconut, chocolate, and almond all in one bite.
Candy Cane Cookies for Festive Gatherings for a fun, colorful holiday cookie that’s perfect for cookie trays.
Irresistible Cinnamon Roll Cookies if you love buttery swirls of cinnamon sugar with a simple glaze on top.

Each of these recipes brings something a little different to the cookie jar, so you’ll never run out of new flavors to try.

Save This Pin For Later

📌 Save this cookie recipe to your favorite Pinterest dessert board so you can come back to it any time you need a quick, crowd-pleasing treat.

When you bake them, let me know how your batch turns out. Did you make them extra chocolatey, add chopped nuts, or chill the dough for that thick bakery-style look?

I love hearing how others make these recipes their own. Questions are always welcome—let’s help each other bake smarter, share more cookies, and keep our ovens busy. For even more sweet inspiration, follow the Mad For Meals creations on my Mad For Meals Pinterest board where I share new dessert and cookie ideas regularly.