These are the BEST Chocolate Peanut Butter Chip Cookies you can make! They’re thick and chewy, extra chocolatey, and bursting with peanut butter chips. Thanks to a few special ingredients, these extra large cookies bake up gooey in the middle and slightly crisp on the edges - just like a bakery!
Skip to:
If you want the ultimate chocolate peanut butter cookies, this is the recipe for you. They’re warm, melty chocolate cookies with peanut butter chips in every bite. AMAZING!
As a Crumbl copycat, these cookies match the giant size and tenderness of the version sold at the popular bakery. If you haven’t been yourself they have lots of creative flavors, including muddy buddy, sea salt toffee, raspberry cheesecake, churro, milk chocolate chip cookies, and chilled sugar cookies. Our favorite cookie recipes to make at home are these Ultimate Crumbl Peanut Butter Cookies and these Crumbl Sugar Cookies.
🏅 Why this recipe is great
- Thick, chewy cookies with a deliciously gooey center
- Extra large, just like the bakery sells
- Super soft in the middle, but crisp on the edges
- Great for freezing ahead
- Satisfy all your cookie cravings
🥜 Ingredients
A full list of the ingredients for this Crumbl cookie recipe is in the recipe card below, but here are a few noteworthy tips:
- Butter: This recipe starts with cold butter instead of room temperature, which helps the cookie keep its shape while staying soft and fluffy.
- Cocoa powder: Dark unsweetened cocoa powder is the best for this. I use Hershey’s Dark but any dark or dutch processed cocoa powder will work.
- Flour: Both all-purpose flour and cake flour are used to help create a super tender cookie. Don’t substitute the cake flour, it makes a big difference. If you don’t have any, use this cake flour substitute method.
- Cornstarch: Cornstarch: A little bit of cornstarch is a secret ingredient used in many bakery-style cookies that ensure the tender texture and slightly crispy edges.
🔪 How to make chocolate peanut butter chip cookies
A stand mixer with a paddle attachment is best for this recipe, but you can also use a large bowl with a hand mixer (affiliate). Beat the cold butter, brown sugar, and white sugar on low for 30 seconds, then increase to medium-high speed for 3-4 minutes. Once it is very light and fluffy, scrape the bowl.
Beat in the one large egg at a time, then scrape the bowl well.
In a separate bowl, combine the dry ingredients. Add the flour mixture to the wet ingredients and combine on low until just combined. Then add the peanut butter chips and combine on low until evenly distributed, being careful not to overmix.
Using a 3.25 ounce scoop (or ⅓ cup measuring cup plus one tablespoon of dough), scoop cookies onto a sheet pan lined with parchment paper. Use a flat measuring cup to gently flatten the cookie dough balls to about ¾ inch thick (see picture). Freeze the prepared cookies for 30 minutes.
While freezing, preheat the oven to 410°F and line a second baking sheet with parchment. Once chilled, bake one cookie sheet at a time (each pan hold 5-6 cookies) for 9-10 minutes, until the edges look set and the top is mostly dry. Cool for 10 minutes on the sheet pan.
Then dig into the BEST chewy chocolate cookies with peanut butter chips. Don't even try to resist.
👨👩👧👦 For a crowd
If you are making a large amount of these, you can always make them and freeze them ahead, then bake straight from frozen. For best results, make sure to bake only one sheet at a time (I promise it makes a difference!)
🙋 Questions and Answers
Make the dough, scoop the cookies, and flatten gently as instructed. Freeze cookie scoops on a cookie sheet, then store in a freezer bag. Bake straight from frozen at 410F° for an extra minute or two.
These are best served fresh, but the baked cookies will last for 2-3 days stored in an airtight container. I like to reheat mine for a few seconds in the microwave to get the peanut butter chips gooey.
The most common reasons for dry, hard cookies are incorrectly measuring the flour or overbaking. When measuring the flour, be sure to fluff it up first so that it is light and loose when measuring (and don’t skip the cake flour). When baking, pull them out after 9-10 minutes when they are slightly golden on the bottom.
👨🏼🍳 Tips & Tricks
- Measure the flour with a light hand for tender cookies. Fluff it up with a fork before measuring, or use the spoon and level method. Don’t pack it in.
- Don’t substitute the cake flour. All purpose flour will make a heavy cookie.If you don’t have any, use this cake flour substitute method.
- Don't skip the freezing. I know it's tempting to skip, but the chill time is so worth it so your cookies end up thick and fluffy, not flat and wimpy.
- Bake one sheet pan at a time in the center of the oven for evenly baked, uniform cookies.
📖 More dessert recipes
- Crumbl Peanut Butter Cookies - This is my favorite cookie recipe and regularly called the best peanut butter cookies ever in the reviews!
- The Perfect Chocolate Bundt Cake - This is my go-to dessert because it’s ultra-simple and gets rave reviews.
- Orange Loaf Cake - Super moist and packed with fresh orange flavor!
👋🏻 Connect with us!
If you try this recipe, please leave a comment and star rating to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!
📋 Recipe
Chocolate Peanut Butter Chip Cookies (Crumbl Copycat)
Ingredients
- 1 cup butter cold, cut into small cubes
- 1 cup brown sugar packed
- ½ cup sugar
- 2 eggs
- ½ cup dark cocoa powder
- 1½ cups cake flour
- 1 cup all-purpose flour
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1⅓ cups peanut butter chips
Instructions
- In a stand mixer with a paddle attachment or large bowl with a hand mixer, beat the cold butter and sugars on low for 30 seconds, then increase to medium-high speed for 3-4 minutes. Once it is very light and fluffy, scrape the bowl.1 cup butter, 1 cup brown sugar, ½ cup sugar
- Beat in the eggs on medium-low speed one at a time, then scrape the bowl well.2 eggs
- In another medium bowl, combine the dry ingredients. Add the flour mixture to the butter mixture and combine on low until just combined.½ cup dark cocoa powder, 1½ cups cake flour, 1 cup all-purpose flour, 1 teaspoon cornstarch, ¾ teaspoon baking soda, ½ teaspoon salt
- Add the peanut butter chips and combine on low until evenly distributed, being careful not to overmix.1⅓ cups peanut butter chips
- Using a 3.25 ounce scoop (or ⅓ cup measuring cup plus one tablespoon of dough), scoop cookies onto a sheet pan lined with parchment paper. Use a flat measuring cup to gently flatten the cookie to about ¾ inch thick (see picture). Freeze the prepared cookies for 30 minutes on the sheet pan.
- While freezing, preheat the oven to 410°F and line a second sheet pan with parchment. Once chilled, bake one cookie sheet at a time (each pan hold 5-6 cookies) for 9-10 minutes, until the edges look set and the top is mostly dry. Cool for 10 minutes on the sheet pan.
- We love comments! Please come back and leave us one after you’ve tried this recipe.
Notes
- Measure the flour with a light hand for tender cookies. Fluff it up with a fork before measuring, or use the spoon and level method. Don’t pack it in.
- Don’t substitute the cake flour. All purpose flour will make a heavy cookie.If you don’t have any, use this cake flour substitute method.
- Don't skip the freezing. I know it's tempting to skip, but it's so worth it so your cookies end up thick and fluffy, not flat and wimpy.
- Bake one sheet pan at a time in the center of the oven for evenly baked, uniform cookies.
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Leave a comment!