These Double Chocolate Peanut Butter Chip Cookies are what cookie dreams are made of! 😉 They’re soft, chewy, and loaded with chocolate and peanut butter chips. This classic flavor combo will not disappoint and tastes even better with a cold glass of milk.

 There’s something about peanut butter and chocolate that makes my heart just so….. happy! 🙂 I’m so excited to share this recipe with you guys because I know many of you love my Chocolate Chip Cookies but when the craving hits for peanut butter, this recipe is it! It’s a simple cookie recipe that requires no chill time and in less than 30 minutes you’ll have ooey-gooey, fresh-out-of-the-oven cookies and don’t forget a glass of milk! 😉 That’s mandatory.

If you love peanut butter and chocolate (really, who doesn’t?), then you must make these! They are incredible when they’re still warm, even if there’s melted peanut butter dripping down your chin. 😉 But if by some weird chance you don’t like peanut butter, you can use white chips or just double up on chocolate chips. Either would taste delicious! I use unsweetened cocoa powder in this recipe because I love the rich chocolate flavor but if you enjoy the taste of dark chocolate more, go ahead and use dark cocoa powder instead. Either way, these cookies are SO. DARN. GOOD.

Can you freeze these cookies?

Absolutely! You can freeze them either baked or just the cookie dough. If you’d like to freeze them as baked cookies, just store them in a freezer ziplock bag or an airtight container for up to 6 weeks. If you’d like to freeze the cookie dough, scoop the dough out into cookies and place them on a parchment paper lined baking sheet. Place the baking sheet in the freezer until the dough is firm, about 1 hour and then you can transfer the cookie dough to an airtight container or ziplock freezer bag and store them for up to 6 weeks. It’s not necessary to thaw before baking. Just add an extra couple of minutes to your baking time!

Bake some up this weekend. They are impossible to resist!  

Yield: 32-36 cookies

INGREDIENTS

• 2 1/4 cup all purpose flour 
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cup unsalted butter, softened
• 1 cup granulated sugar 
• 1 cup brown sugar 
• 2 eggs, room temperature 
• 2 teaspoons vanilla extract 
• 1 1/2 cup peanut butter chips 
• 1 cup semi sweet chocolate chips

INSTRUCTIONS

1. Preheat oven to 350F. Line two baking sheets with parchment paper and set aside. 
2. In a medium sized bowl, add flour, cocoa powder, baking soda and salt, Whisk to combine and set aside. 
3. Using the paddle attachment, mix butter and both sugars on medium speed for 2 minutes until light and fluffy, scraping sides of bowl as necessary. 
4. With the mixer still on medium speed, add eggs and vanilla and mix just until combined. 
5. Turn mixer to low and slowly add the dry ingredients, mixing until just combined. Then fold in the peanut butter chips and chocolate chips. 
6. Using a large cookie scoop, drop cookie dough onto prepared baking sheets.
7. Bake for 8-10 minutes until edges are set. Centers might seem under-baked but that’s okay. 
8. Allow cookies to cool for 3-5 minutes on the baking sheets before transferring to a wire rack to cool completely.
9. Store in an airtight container for up to 3 days.

Adapted from The Girl Who Ate Everything