Chocolate Chocolate Chip Peanut Butter Cookies

Close-up of double-chocolate peanut butter cookies arranged on a dark plate, highlighting their soft texture and glossy chocolate chips.

Chocolate Chocolate Chip Peanut Butter Cookies

These bakery-style cookies blend bold chocolate flavor with classic peanut butter cookie goodness. Soft, fudgy centers, brownie-like texture, and plenty of chocolate chips make this the chocolatey peanut butter cookie you didn’t know you needed.

Prep Time15

Cook Time10

Chill Time30

Total Time55

Servings: cookies

Calories: 222kcal

Author: Sandra

Ingredients

¾ cup unsalted butter softened (Note 1)
¾ cup creamy peanut butter (Jif or Skippy-style; not natural)
1 cup light brown sugar packed
½ cup granulated sugar
2 large eggs room temperature (Note 2)
2 teaspoons pure vanilla extract
1 ¾ cups all-purpose flour spooned and leveled
½ cup unsweetened cocoa powder Dutch-process or natural
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups semi-sweet chocolate chips

Instructions

Beat the softened ¾ cup unsalted butter, ¾ cup creamy peanut butter, 1 cup light brown sugar, and ½ cup granulated sugar on medium speed until the mixture becomes creamy and slightly aerated, about 2 minutes. (Note 3)
Beat in the 2 large eggs one at a time. Add the 2 teaspoons pure vanilla extract and scrape down the bowl.
In a medium bowl, whisk together the 1 ¾ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
Add the dry mixture to the wet in 2–3 additions, mixing on low just until combined. (Note 4)
Fold in the 1 ½ cups semi-sweet chocolate chips.
Cover the bowl and chill the dough for 30 minutes. (Note 5)
Heat the oven to 350 F (177 C). Line baking sheets with parchment.
Scoop about 1½ tablespoons of dough (about 45 g each) and place 2 inches apart. For a nicer presentation, press 3-4 chocolate chips into the tops of the dough balls.
Bake for 10–11 minutes, until the edges look set and the centers appear soft, matte (not shiny), and slightly puffed. (Note 6)
The cookies will not visibly browned because of the cocoa.
Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Butter should be softened but still cool to the touch. If fingerprints press in too easily, the butter is too soft and may cause spreading. Placed it back in the fridge for a few minutes.
Room-temperature eggs blend more smoothly, preventing overmixing and improving texture.
Because of the cocoa and peanut butter, the creamed mixture will stay dark. Look for a change in texture. It should look softer and a bit fluffier after beating.
Mix only until the last streak of flour disappears. Overmixing leads to dense cookies.
After chilling, the dough will feel firmer and scoop more cleanly. This step keeps the cookies thick with soft centers.
Each dough ball should weigh about 45 g. This size yields thick, bakery-style cookies. If the cookies spread too much, the dough balls may have been smaller or the butter too soft.

Optional Enhancements

Stir ½ teaspoon espresso powder into the dry ingredients to deepen the chocolate flavor.
Press a few extra chocolate chips on top of each dough ball before baking for a bakery-style finish.
Sprinkle warm cookies with flaky sea salt for a sweet-and-salty touch.

Storage

Store in an airtight container at room temperature for up to 5 days or freeze up to 3 months. You can freeze baked cookies or freeze pre-portioned dough balls for easy baking later.

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