Chocolate Peanut Butter Cookies are huge, fudgy chocolate cookies loaded with chocolate chunks and peanut butter chips. They also happen to be gluten-free! Be sure to enjoy them while they’re warm and gooey, with a tall glass of ice cold milk!

A stack of fudgy chocolate peanut butter chip cookies with the insides visible and a bottle of milk in the background.

Table of Contents

Why you’ll love these Peanut Butter Chocolate Cookies:

Giant Cookies – Each cookie dough ball weighs 6 ounces! This is a chocolate cookie lover’s dream.
Fudgy Texture – These cookies 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 Chips – Ok, who knew peanut butter chips were so darn tasty?! They are incredibly delicious paired with the chocolate in these cookies.

Giant peanut butter chip chocolate cookies on a small wire rack with bottles of milk and flaky sea salt on top.

Ingredient Overview:

Almond Flour – This is the gluten-free flour that I use in these cookies. You would never know that they’re gluten-free!
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.
Flaky Sea Salt – I love using this on really rich chocolate cookies to give the sweetness some contrast. It’s absolutely delicious, but it’s certainly an optional ingredient.

Ingredient Substitutions:

Butter – You can sub a non-dairy butter, like Country Crock’s plant-based butter sticks, if needed.
All-purpose flour – You can swap all purpose flour in for the almond flour in the same amount, if you don’t want to make these gluten-free.
Chocolate Chunks – Use whatever type you love, whether it’s milk, semi sweet, dark, or a mix of all these.

How to Make this Peanut Butter Chocolate Cookie Recipe Step-by-Step:

Step 1: These cookies start off with melted chocolate, chocolate chips, and butter. Look how rich that is!

A bowl of the thick mixture of melted chocolate and butter.

Step 2: Next, mix in the sugar and eggs and beat on high speed for 4 minutes.

Step 3: Add the vanilla, then mix in the almond flour, cocoa powder, and salt. Mix in the chocolate chunks and peanut butter chips.

Two images - one of the wet, thick batter, and one with the chocolate chunks and peanut butter chips poured on top of the batter.

Step 4: The batter will be very wet for a cookie dough, but it will set up as it chills. See below photo on the left for what the dough will look like before it’s chilled.

Step 5: Chill the dough for about 1 hour, to get it to a scoop-able consistency. Then, scoop dough into 7, 6-ounce balls. Chill the dough balls for at least 2 more hours or up to 2 days.

Two images - One of the batter with the peanut butter chips and chocolate chunks mixed in, and one of the balls of dough on a baking sheet.

Step 5: Press extra chocolate chunks and peanut butter chips onto the cookie dough balls before baking. Bake just as directed in the recipe below for fudgy chocolate cookie perfection! (I placed all these cookies on one sheet after they were baked – only 3 can bake on a cookie sheet at once).

Serving + Storing this Recipe:

These 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 that fresh-baked perfection every time!

Expert Success Tips:

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 3 hours.

A close-up of a cookie that's broken open with the fudgy insides showing.

Recipe Variations:

Chocolate Chips – You can sub regular chocolate chips in for the peanut butter if you have a nut allergy.
Gluten-Free vs. Traditional – These cookies are made gluten-free by using almond flour. You can sub in all-purpose flour if you have no need to make these gluten-free.

A close-up of a stack of the fudgy chocolate cookies with the insides visible.

More Cookie Recipes To Try:

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