Servings
Font
Back
0 from 126 votes

Chocolate Chip Peanut Butter Chip Cookies

🍫🥜🍪 Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with two kinds of chips! An EASY one-bowl, no-mixer recipe for irresistibly DELISH cookies!

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 unsalted butter browned
  • 1 large egg
  • 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 semi-sweet chocolate chips
  • 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 by cooking butter over medium heat in a medium saucepan until it’s amber to brown in color, about 5 minutes depending on pan size. I swirl the pan in the last minute or so to make sure I can really see the color changes. Butter will go through stages of hissing, sputtering, and making noise until the water cooks off at which point the browning occurs. Butter will smell nutty and aromatic.
  • Storage: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. If baking straight from freezer with frozen dough, you don’t have to thaw it. Bake straight from freezer, possibly adding 1 to 2 minutes to baking time if necessary.
  • Adapted from Turtles Candies Chocolate Chip Cookies and Halloween M&M's Chocolate Chip Cookies.

Nutrition Information

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

Nutrition Facts

Serving: 12servings

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.