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Peanut Butter Chip Chocolate Cookies are giant fudgy chocolate cookies full of with chocolate chips, peanut butter chips, and molten peanut butter centers! Enjoy them while they’re warm & gooey, with a tall glass of cold milk!
Table of Contents
Why you’ll love these Chocolate Peanut Butter Cookies:
- Giant Cookies – Each cookie dough ball weighs 6 ounces! This is a chocolate cookie lover’s dream.
- Fudgy Texture – These are almost like a brownie cookie – they’re crinkly on the outside like the top of a brownie, and are super fudgy and rich on the inside.
- Peanut Butter – Ok, who knew peanut butter chips were so darn tasty?! They pair perfectly with the chocolate cookies and molten peanut butter centers.
Ingredient Overview:
- Flour – Use all-purpose flour or almond flour – they each work equally well in this recipe! Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
- Butter – I prefer salted butter, but you can use unsalted if that’s your preference.
- Peanut Butter Chips – Peanut Butter Chips add the perfect hit of peanut butter flavor throughout the cookies. You can find reese’s peanut butter chips (or sometimes an off brand) in the baking aisle.
- Peanut Butter – Use any type you like. I prefer creamy peanut butter!
- Flaky Sea Salt – I love using this on really rich chocolate cookies to give the sweetness some contrast.
Recipe Variations:
- Dairy-free – You can sub non-dairy sticks of butter and dairy-free chocolate chips to make this recipe dairy-free.
- Gluten-free – As I mentioned, all-purpose flour and almond flour are interchangeable in the same quantity in this recipe! I *think* a cup for cup gluten-free flour would work as well, but I’ve only tried almond flour.
- Chocolate Chunks – Use whatever type you love, whether it’s milk, semi- sweet, dark, or a mix of all these.
- Nut Allergy – Feel free to omit all the peanut butter if needed. Swap in more chocolate chips (or caramel chips, white chocolate chips, etc.) for the peanut butter chips & skip the filled centers. Or, use sunflower butter in the centers! These cookies are incredibly delicious either way!
How to Make this Peanut Butter Chocolate Cookie Recipe:
Step 1: Start the Dough. Melt together your chopped chocolate, chocolate chips, and butter in a large bowl.
Step 2: Finish the Dough. Next, mix in the sugar & eggs and beat on high speed with a hand mixer for 4 minutes. Add the vanilla, almond flour, cocoa powder, and salt. Mix in the chocolate chunks and peanut butter chips.
Step 3: Chill & Scoop Dough Balls. Chill the dough for about 1 hour, since it is quite wet. Then, scoop dough into 7, 6-ounce balls.
Step 4: Stuff with Peanut Butter. Flatten each cookie dough ball and add a frozen dollop of peanut butter to the center. Encase it completely in the cookie dough. Chill the dough balls for at least 2 more hours or up to 2 days in the fridge.
Step 5: Bake. Bake as directed in the recipe card for fudgy chocolate cookie perfection! (I placed all these cookies on one pan after they were baked – only 4 can bake on a sheet).
Serving + Storing:
These chocolate peanut butter chip cookies are amazing straight out of the oven. Let them cool for a bit before digging in, so they have a chance to set up a bit more. The cookies are good for 4-5 days, stored in an airtight container. Reheat them gently in the oven or microwave for warm & gooey cookies every time!
Expert Success Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
- Beat the Mixture for 4 Minutes – This will help give the cookies the structure they need, and helps give them the shiny, crinkly top, similar to brownies. Be sure to mix for the full amount of time!
- Chill the Dough- Don’t skip this step. The cookies will absolutely not turn out unless you chill the dough balls for at least 2 hours.
More of my Best Cookies:
- Bakery-Style Jumbo Monster Cookies
- Peanut Butter & Jelly Thumbprint Cookies
- Funfetti Cake Batter Cookies
- Lemon Blueberry Thumbprint Cookies
Did you make this recipe? Leave a comment & star rating!
Click the little stars in the header of the recipe card below to leave a comment & star rating, letting me know how you liked the recipe. I take all feedback seriously, & leaving a rating helps my small business immensely!
Bakery-Style Peanut Butter Chip Chocolate Cookies (gf & df option!)
Ingredients
- 8 tbsp peanut butter, 129 grams
- 2 cups semi-sweet chocolate chips, 365 grams
- 4 ounces bittersweet chocolate, chopped, 113 grams
- 6 tbsp salted butter, 85 grams
- 1/2 cup + 1 tbsp granulated sugar, 118 grams
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup + 2 tbsp almond flour, Can sub AP flour (58 grams for almond flour, or 81 grams for all-purpose flour)
- 2 tbsp cocoa powder, 12 grams
- 1/4 tsp baking soda
- 1/4 tsp salt
- 4 ounces chopped chocolate or chocolate chunks, 113 grams
- flaky sea salt, for topping
- 2 cups peanut butter chips
Instructions
- Freeze the Peanut Butter: Dollop the peanut butter onto a parchment paper lined baking sheet in 1 tbsp mounds. Place in the freezer while you make the cookie dough. (This is for the molten peanut butter centers!)8 tbsp peanut butter
- Make the Cookie Dough: Add the semi sweet chocolate chips, bittersweet chocolates, and butter to a large microwave safe bowl and microwave in 30 second intervals, stirring between each, until fully melted and smooth. The mixture will be super thick! Let cool for a few minutes.2 cups semi-sweet chocolate chips, 4 ounces bittersweet chocolate, chopped, 6 tbsp salted butter
- Finish the Cookie Dough: Add the sugar and eggs, and mix with an electric mixer on high speed for 4 minutes. This will give the cookies the structure they need, and a nice crinkly top. Add the vanilla and give a quick mix. Add the flour, cocoa, baking soda, and salt and mix until everything is combined. It will seem too wet to be cookie dough here, and that's just right. Stir in the peanut butter chips and chocolate chunks.1/2 cup + 1 tbsp granulated sugar, 3 large eggs, 1 tsp vanilla extract, 1/2 cup + 2 tbsp almond flour, 2 tbsp cocoa powder, 1/4 tsp baking soda, 1/4 tsp salt, 4 ounces chopped chocolate or chocolate chunks, 2 cups peanut butter chips
- Chill the Dough & Shape Balls: Cover the bowl with a clean kitchen towel and chill for 30 minutes in the freezer or 1 hour in the fridge. The dough will now be stiff enough to scoop into balls. Form seven, 6-ounce (170 g) balls of dough. You'll also have enough dough left for one smaller cookie (about 80-100 grams). Flatten a dough ball and place a dollop of frozen peanut butter inside. Encase the dough around the peanut butter completely, then press extra peanut butter chips & chocolate chunks onto the tops of the dough balls. Immediately place back in the freezer so the peanut butter center remains frozen. Repeat with all the dough balls.
- Bake: Preheat oven to 365° F. Line two cookie sheets with parchment paper. Bake 3-4 cookies per cookie sheet, one at a time, keeping remaining dough in the freezer. Bake for 14-17 minutes. The edges will appear and feel just set. Let cool on the baking sheet placed on a cooling rack for about 20-30 minutes before digging in.
- Serve + Store: These are best while warm & gooey, with a sprinkle of flaky sea salt and a cold glass of milk! Store leftovers in an airtight container at room temp for 3-4 days. Re-warm cookies gently in the oven or microwave to regain that gooey-ness.flaky sea salt, for topping
- Freezing the Dough: The cookie dough can be frozen in an airtight container for up to 2 months. Bake from frozen.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gracias por compartir tus conocimientos me parece excelente gracias 🫂
Can they made with normal flour instead of almond flour?
Hi Zoe! Yes, you can swap in all-purpose flour in the same quantity as the almond flour. Let me know how you like the recipe!
These were to die for!! Soooo good. Was very hesitant about the ingredients. And there only being a half cup of flour. But it all worked out! Can’t wait to make again. Oh also I used AP flour because I didn’t have almond flour.
So glad you enjoyed this recipe, Hannah! The ratios definitely seem odd at fist glance but it does produce really delicious, fudgy cookies! 🙂 Happy baking!
Can the cookies be frozen?
Hi Joy! Yes, you can freeze the cookie dough balls (in an airtight container) or the baked and completely cooled cookies. If you’re freezing the baked cookies, I recommend wrapping each one individually in plastic wrap and then sealing tightly in a ziploc bag that has the air pressed out of it. You can re-warm them in the oven from frozen. Enjoy!