These chocolate chip and peanut butter chip cookies are the ultimate treat when you’re craving something soft, chewy, and irresistibly sweet. Each bite delivers the perfect mix of rich chocolate and creamy peanut butter, nestled in a buttery dough that bakes up golden with just the right amount of crisp on the edges. These cookies are everything you want from a homemade batch: cozy, satisfying, and just a little nostalgic.

What makes them even better is how easy they are to whip up. Whether you’re baking for a holiday, party, or just to enjoy with a glass of milk on a slow afternoon, these cookies hit the spot. They’re freezer-friendly too, so you can always keep a stash ready for whenever the mood strikes.

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

You’ll love these cookies for how effortlessly they bring together two classic flavors in one dough. The mix of chocolate chips and peanut butter chips means you don’t have to choose sides — you get the best of both worlds. The texture is another standout: soft and chewy in the center with lightly crisped edges. And the flavor? Balanced sweetness with just a hint of salt that makes them completely addictive.

Can I Use Natural Peanut Butter Chips in These Cookies?

You can, but there are a few things to keep in mind. Natural peanut butter chips usually contain fewer stabilizers and more oil, which may slightly affect the texture of your cookies. If using natural chips, consider chilling your dough for 30 minutes before baking to help maintain structure. Classic peanut butter chips (like the ones from Reese’s) tend to perform better in terms of melt and hold.

Ingredients for the Chocolate Chip and Peanut Butter Chip Cookies

This recipe calls for pantry staples, making it a go-to anytime you need a quick dessert. The star ingredients, of course, are the chocolate and peanut butter chips, but every component plays a key role in flavor and texture.

All-purpose flour adds structure to the cookie dough, ensuring they hold their shape while baking.
Baking soda helps give the cookies a light lift and soft chew.
Salt enhances the sweetness and balances the richness of the chips.
Unsalted butter brings richness and moisture. Use it softened for easier mixing.
Brown sugar adds a deep, molasses-like sweetness that keeps the cookies soft.
Granulated sugar helps the cookies spread and adds a slight crisp.
Eggs act as a binder and give the dough richness.
Vanilla extract enhances all the other flavors with a warm aroma.
Semi-sweet chocolate chips deliver those gooey chocolate pockets we all love.
Peanut butter chips bring creamy nuttiness and pair perfectly with the chocolate.

Chocolate Chip and Peanut Butter Chip Cookies (1)

How To Make the Chocolate Chip and Peanut Butter Chip Cookies

Step 1: Cream the Butter and Sugars

Start by creaming the softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy. This step helps create a soft, chewy texture.

Step 2: Add Eggs and Vanilla

Beat in the eggs one at a time, then stir in the vanilla extract. Make sure everything is well combined.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this dry mixture into the wet ingredients, mixing just until combined. Avoid overmixing.

Step 4: Fold in the Chips

Gently fold in the chocolate chips and peanut butter chips. Use a spatula or wooden spoon to distribute them evenly throughout the dough.

Step 5: Chill the Dough (Optional but Recommended)

For thicker cookies, chill the dough for 30 minutes before baking. This helps prevent too much spreading.

Step 6: Scoop and Bake

Preheat your oven to 350°F (175°C). Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet. Bake for 9 to 11 minutes until the edges are just golden and the centers look slightly underdone.

Step 7: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. Enjoy them warm, or store for later!

How to Serve and Store These Cookies

These chocolate chip and peanut butter chip cookies are best served slightly warm with a cold glass of milk or alongside your favorite coffee. They make excellent lunchbox additions, bake sale stars, or after-dinner indulgences.

This recipe yields about 24 to 28 cookies depending on your scoop size, so it’s perfect for sharing.

To store, place cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a single layer, then transfer to a zip-top bag for up to 2 months. Thaw at room temp or microwave for 10 to 15 seconds.

What to Serve With Chocolate Chip and Peanut Butter Chip Cookies?

A Tall Glass of Cold Milk

A no-fail classic that cools the sweetness and gives you that perfect dunk.

Hot Coffee or Espresso

The slight bitterness of coffee balances the cookie’s sweetness.

Ice Cream Sandwich Style

Scoop some vanilla or chocolate ice cream between two cookies for a quick frozen dessert.

Peanut Butter Hot Chocolate

Double up on the peanut butter flavor with a rich drink twist.

Whipped Cream and Berries

Serve a cookie or two with a dollop of whipped cream and some fresh berries.

Crumbled Over Yogurt

Break up the cookies into chunks and sprinkle over a bowl of vanilla or honey yogurt.

With a Scoop of Peanut Butter

For true PB lovers, smear a spoonful right on the cookie.

Alongside a Fresh Fruit Platter

The richness of the cookies pairs surprisingly well with crisp, juicy fruits like apples and grapes.

If you love these chocolate chip and peanut butter chip cookies, you’ll probably enjoy these other favorites:

• Thick and Chewy Peanut Butter Cookies with deep roasted flavor and a soft center.
• Cherry Topped Coconut Macaroons for a fruity tropical crunch.
• Ooey Gooey Bars that melt in your mouth with sweet buttery goodness.
• Leftover Candy Shortbread Bars to repurpose sweet snacks in the most delicious way.
• Mini Cinnamon Roll Cheesecakes if you’re feeling like combining creamy and spiced.