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Chocolate Chip Peanut Butter Chip Cookies
4.6 from 126 votes

Chocolate Chip Peanut Butter Chip Cookies

These cookies combine browned butter with a mix of semi-sweet chocolate chips and peanut butter chips for a rich, nutty flavor and tender texture. The dough includes brown and granulated sugars for sweetness and moisture, along with vanilla extract and a combination of flour, cornstarch, baking soda, and salt to create a soft, slightly chewy bite. Chilling the dough before baking ensures well-formed cookies with a balanced softness. This recipe yields about a dozen cookies, each topped with a chip for visual appeal.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
4 hrs 40 mins
Total Time
5 hrs
Servings: 12 servings
Calories: 272 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • ½ cup butter browned, unsalted
  • 1 egg large
  • ¾ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 ⅔ cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt or to taste
  • ½ cup chocolate chips semi-sweet
  • ½ cup peanut butter chips

Instructions

    Cup of Yum
  1. Brown the butter* (click that link and/or read the Notes below)
  2. Pour butter into a large mixing bowl, making sure to scrape the bottom of the saucepan with a spatula and transfer any browned bits (they have wonderful flavor) from the bottom of pan into the mixing bowl. Wait momentarily before adding the egg so you don’t scramble it.
  3. Add the egg, sugars, vanilla, and whisk to combine.
  4. Add flour, cornstarch (keeps cookies soft) baking soda, salt, and stir to combine. Dough may seem crumbly yet oily, this is okay.
  5. Add the chocolate chips, peanut butter chips, and stir to combine.
  6. Using a 2-tablespoon cookie scoop, or your hands, form approximately 12 to 13 equal-sized mounds of dough, roll into balls, and flatten about halfway. Tip – Strategically place a chocolate or peanut butter chips on top of each dough mound for a visual pop.
  7. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 4 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  8. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I use a half-sheet pan and bake 8 cookies per sheet).
  9. Bake for about 10 to 11 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
  10. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Notes

  • Brown the butter over medium heat until it turns amber and emits a nutty aroma, about 5 minutes.
  • Cookies keep airtight at room temperature for up to 1 week or frozen for up to 6 months.
  • You can freeze unbaked dough in an airtight container for up to 4 months and bake from frozen, adding 1 to 2 minutes to baking time.
  • Wait a moment after adding butter before mixing in the egg to avoid scrambling.

Nutrition Information

Serving 1serving Calories 272kcal (14%) Carbohydrates 37g (12%) Protein 4g (8%) Fat 13g (20%) Saturated Fat 7g (35%) Polyunsaturated Fat 5g (29%) Cholesterol 36mg (12%) Sodium 222mg (9%) Fiber 1g (4%) Sugar 22g (44%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 272

% Daily Value*

Serving 1serving
Calories 272kcal 14%
Carbohydrates 37g 12%
Protein 4g 8%
Fat 13g 20%
Saturated Fat 7g 35%
Polyunsaturated Fat 5g 29%
Cholesterol 36mg 12%
Sodium 222mg 9%
Fiber 1g 4%
Sugar 22g 44%

* Percent Daily Values are based on a 2,000 calorie diet.