Go Back
+ servings
Peanut Butter Chopped Chocolate Cookies on parchment paper.

Peanut Butter Chopped Chocolate Cookies

These cookies are the perfect marriage of a peanut butter cookie and a chocolate chip cookie. Using extra peanut butter and chopping the chocolate ensures you’ll have layers of chocolate throughout every super peanut-buttery bite!
5 from 1 vote
Print Pin
Course: Dessert, Snacks, Sweets
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 36 cookies


  • 2 Large sheet pans
  • Parchment paper or aluminum foil


  • 1 cup unsalted butter softened 226 g or 2 sticks
  • 1 1/2 cups creamy peanut butter 360 g
  • 1 cup brown sugar 200 g
  • 1 cup granulated sugar 200g
  • 2 large eggs room temperature
  • 1 tsp vanilla paste or extract
  • 2 1/4 cups all-purpose flour 293 g
  • 2 tbsp peanut butter powder optional
  • 1 tsp baking soda
  • 1 tsp fine grain kosher salt
  • 2 cups chopped semi-sweet chocolate 12 oz or 340 g
  • 2 oz chopped semi-sweet chocolate 57 g optional, for adding to the tops of cookies before baking


  • Preheat oven to 375° and line two baking sheets with parchment paper.
  • In a small bowl, sift together all-purpose flour, baking soda, and salt. Set aside.
  • In a stand mixer (or a large bowl with a hand mixer) beat together butter, vanilla, and both sugars until light and fluffy, scraping down the sides of the bowl with a spatula as needed. This should take about 2-4 minutes. Add in peanut butter and thoroughly combine. Add eggs, one at a time, scraping down the sides of the bowl with a spatula between each egg.
  • Add the flour mixture one large spoonful at a time and mix until just combined. A stray bit of flour is fine, because it will combine when mixing in the chopped chocolate.
  • Using a stiff wooden spoon, rubber spatula, or a rice paddle (my personal favorite mixing tool), gently fold in your chopped chocolate. Remember to add all the chocolate, even the shards and the chocolate dust you created when chopping. It all adds to the amazing flavor of these cookies.
  • There is no need to chill this dough. We are ready to scoop! Using a 2 tbsp cookie scoop, scoop balls of cookie dough onto your parchment lined cookie sheet. I place 11 cookie scoops per large baking sheet; four on each side and three in the middle. I find this gives me room for general cookie spread, and extra room for a light pan banging.
    Optional, but if you would like nice melty pools of chocolate on top of your cookies, gently press two or three pieces of chopped chocolate on top of each cookie ball, being careful not to flatten the dough balls too much.
  • Bake cookies for 10 minutes, or until the they are just beginning to set. The cookies should be fairly puffy at this point. Remove pan from oven and, holding pan with pot holders on both sides, give bottom of the pan 3 or 4 firm taps on the counter. The once puffy cookies should deflate and spread out from the banging. Place back in the oven for another 2-3 minutes, or until golden brown overall, with a crispy looking edge. Allow to cool on the pan for 5 minutes, then carefully transfer to a cooling rack. Keep making cookies!
  • Allow to cool for a respectable amount of time. Five minutes sounds good! Eat one for quality control. After the cookies are fully cooled, store in an airtight container. To reheat, (recommended for maximum wow) microwave for 8-10 seconds, or if eating quite a few, refresh in a 350°F oven for 3-5 minutes.


Dough balls can be frozen before baking. Just put scoops of cookie dough on a parchment lined baking sheet and place in freezer. When they are frozen, pop the dough balls in a zip lock bag for cookie craving moments. When that crave hits, bake as directed above, adding 2-5 minutes to the time stated.
Made this recipe? Share a pic!Tag @cooksleepread on Instagram

using the hashtag #cooksleepread!

Like this recipe?Follow @cooksleepread Pinterest

and share with your friends!

Tried this recipe?Like and follow @cooksleepread

and be a part of the fun!