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Melty chocolate peanut butter chip cookies stacked on a wire rack with a teal towel underneath.
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5 from 1 vote

Chocolate Peanut Butter Chip Cookies (Crumbl Copycat)

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!
Prep Time15 mins
Cook Time10 mins
Chill Time30 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 10 -11 large cookies
Calories: 543kcal


  • 1 cup butter cold, cut into small cubes
  • 1 cup brown sugar packed
  • ½ cup sugar
  • 2 eggs
  • ½ cup dark cocoa powder
  • cups cake flour
  • 1 cup all-purpose flour
  • 1 teaspoon cornstarch
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1⅓ cups peanut butter chips


  • 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.
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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 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.
How to Store: Store for 2-3 days in an airtight container. I like to reheat mine for a few seconds in the microwave to get the peanut butter chips gooey.
Freezing Instructions: Make the dough, scoop the cookies, and flatten gently as instructed. Freeze cookie scoops completely on a cookie sheet, then store in a freezer zipper bag. Bake straight from frozen at 410F° for an extra minute or two. 


Calories: 543kcal | Carbohydrates: 70g | Protein: 10g | Fat: 27g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 410mg | Potassium: 145mg | Fiber: 3g | Sugar: 41g | Vitamin A: 615IU | Calcium: 39mg | Iron: 2mg