Dark Chocolate Chip Peanut Butter Cookies are thick, chewy, rich cookies loaded with plenty of dark chocolate chips and peanut butter chips. These fudgy cookies are proof there is no better combination than chocolate and peanut butter.
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These Dark Chocolate Chip Peanut Butter cookies are my latest variation of dark chocolate cookies that I’ve made with my base recipe for Dark Chocolate Cookies. They have quickly become my favorite.
For this recipe, I mixed in dark chocolate chips and peanut butter chips to give you plenty of both flavor in every single bite.
Why This Recipe Works
This recipe is very quick and easy to make, but does bake up much better if the dough is allowed to chill in the refrigerator for an hour or two before baking.
These cookies are rich and decadent with creamy peanut butter in every bite. You can mix in the dark chocolate and peanut butter chips or press them into the tops of the dough right before baking, if you prefer they be closer to the tops.
How To Make Dark Chocolate Chip Peanut Butter Cookies
Ingredients
- Measure the flour by spooning it into a measuring cup. Do not pack it or the cookie batter will be too dry.
- Ensure that the baking powder and baking soda that you are using are fresh and not expired.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Set the butter out to come to room temperature an hour or so before you are ready to begin baking.
Wait to preheat your oven to 350°F until after the dough is done chilling in the refrigerator.
Create!
In a medium bowl mix together the flour, dark cocoa powder, baking soda, baking powder, and salt. Set aside.
Cream the butter and sugar together in a mixer on medium speed.
Add the eggs one at a time, then the vanilla.
Lower the speed and gradually add the dry mixture to the wet ingredients in the mixer until well combined. The batter will be very thick.
Stir in the dark chocolate and peanut butter chips by hand.
If preferred, you can press the chips into the top of each cookie before baking instead.
Wrap the dough in plastic and place in the refrigerator to chill for at least an hour.
Chef’s Tip: chilling the dough helps prevent the cookies from spreading when baking.
Roll the dough into 1-inch balls and place dough balls 2-inches apart on a baking sheet. I like to line mine with parchment paper or a Silpat mat to prevent sticking and make clean up easier.
Bake for 8-10 minutes.
Transfer to a cooling rack.
Present!
Serve warm or at room temperature.
Tips and Techniques For Perfect Cookies
- Measure the flour by spooning it into a measuring cup. Do not pack it.
- Ensure that the baking powder and baking soda that you are using are fresh and not expired.
- Chill the dough to help keep the cookies from spreading too much when baking.
- Check the oven temperature with an oven thermometer to ensure that it’s actually heated to the proper temperature.
- Store cookies in an airtight container at room temperature. Use within 1-2 weeks.
FAQ’s
Can You Use Regular Cocoa Powder In Place of Dark Cocoa Powder?
Yes, you can substitute regular cocoa powder for dark. It will make the cookies slightly sweeter and not quite as rich tasting.
Can I Skip Chilling Cookie Dough?
The reason to chill cookie dough is to chill the butter so that the cookies don’t spread too much while baking. If you choose to skip this step, your cookies may turn out flat.
Can You Freeze Cookie Dough?
Yes, you can freeze cookie dough for up to 3 months. Allow the dough to thaw in the refrigerator before baking. You can also roll the dough out into balls before freezing and bake from frozen, adding a few minutes to the bake time.
More Dark Chocolate Cookie Recipes
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Dark Chocolate Chip Peanut Butter Cookies
Ingredients
- 2 cups all purpose flour
- 3/4 cups dark cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter (at room temperature)
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips
- 1/2 cup peanut butter chips
Instructions
- Mix together the flour, dark cocoa powder, baking soda, baking powder, and salt in a medium bowl. Set aside.
- Blend the butter and sugar together in a mixer on medium speed.
- Add the eggs one at a time, then the vanilla.
- Lower the speed and gradually add the dry mixture to the wet ingredients in the mixer until well combined. The dough will be very thick.
- Stir in the dark chocolate and peanut butter chips by hand. Or you can wait and press them on the tops of the cookies before baking.
- Wrap the dough in plastic wrap and refrigerate for at least an hour to chill the dough.
- When you are ready to bake, preheat oven to 350°F.
- Roll the dough into 1-inch balls and place dough balls 2-inches apart, as cookies will spread while baking.
- Bake for 8-10 minutes. Transfer to a cooling rack.
Notes
Tips and Techniques For Perfect Cookies
- Measure the flour by spooning it into a measuring cup. Do not pack it.
- Ensure that the baking powder and baking soda that you are using are fresh and not expired.
- Chill the dough to help keep the cookies from spreading too much when baking.
- Check the oven temperature with an oven thermometer to ensure that it's actually heated to the proper temperature.
- Store cookies in an airtight container at room temperature. Use within 1-2 weeks.
Dannii says
You had me at dark chocolate and peanut butter. It’s an amazing combination and these cookies look amazing.
Tawnie Kroll says
These cookies were seriously AMAZING! Love all of your cookie tips too, thank you!!
Claudia Lamascolo says
I just love dark chocolate and never find enough recipes using dark, this is like hitting the jackpot using peanut butter too!
sherry brubaker says
These are so chocolatey and fluffy! Highly recommend!
Beth says
Yummy! These look so delicious and scrumptious! My husband and daughter are going to love these! So excited!