Chocolate Peanut Butter Chip Cookies
These Crumbl Chocolate Peanut Butter Chip Cookies are a rich cocoa cookie base filled with creamy peanut butter chips! These cookies are big, soft and oh so delicious!
Want to make more Crumbl cookies right at home? Try my Crumbl Biscoff white chip cookies, Crumbl chocolate chip cookies, and Crumbl Oreo sandwich cookies recipes! Looking for another peanut butter option? Then you’ll love my Crumbl Peanut Butter Cup Cookies that are topped with Reeses’ peanut butter cups or my Crumbl Peanut Butter Brownie Cookies!
Why This Recipe Works
- Better than Crumbl. There are so many reasons why I love these cookies more than the Crumbl ones. They are super soft and moist and yet they are set and hold together well. They don’t fall apart — which is good! They also have a richer chocolate flavor to the cookie base.
- Don’t need to chill the dough. These peanut butter chip cookies are quick and easy to make because you don’t have to take time to chill the dough.
- Perfect ratio of chocolate and peanut butter. These cookies are the best because they have the perfect ration of rich chocolate to creamy peanut butter!
Ingredient Notes
- Peanut Butter Chips: Any brand of peanut butter chips will do. These can be found by the chocolate chips in your local grocery store.
- Brown Sugar: Using brown sugar will help the cookies have a softer texture as well as add more flavor than just using granulated sugar.
- Cocoa Powder: Unsweetened cocoa powder is how we get a deliciously rich chocolate flavor to the Crumbl peanut butter chip cookies.
Step-by-Step Instructions
- In a stand mixer cream the butter, brown sugar, and sugar on medium speed for 2 minutes. Add the eggs and vanilla and beat until fully combined.
- Add the cocoa powder, flour, baking soda, and salt. Mix until partially combined. Add the peanut butter chips and mix until just barely combined.
- Portion the dough into 1/2 cup balls and place on a baking sheet with parchment paper or a baking mat. Press down on the balls with your palm to resemble a hockey puck. Bake for 9-12 minutes at 350°F.
- Remove from the oven and let the cookies sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Recipe Tips
I like to top the cookie dough balls with a few peanut butter chips before baking.
When combining the dry ingredients with the wet ingredients, don’t over mix. This can cause the dough to get tough which will cause the cookies to be dry.
Looking for an all-peanut butter cookie recipe? Try my copycat Crumbl Classic Peanut Butter Cookies recipe!
Make Ahead, Storing, and Freezing
Store the cookies in an airtight container or Ziplock bag at room temperature for 3-5 days.
For freezing, I would recommend freezing the dough instead of freezing the baked cookies. Freeze the dough balls in the freezer on a baking sheet until set/solid. Then transfer to a ziplock bag or airtight container. Cookie dough will keep in the freezer up to 3 months. Remove from the freezer and bake from frozen. You may need to add an additional minute or two onto the bake time.
FAQs
Crumbl is a Utah-based cookie company that makes and sells large cookies. They have a rotating menu with new and inventive flavors!
The Crumbl cookies are famous for being large cookies, but they do make small cookies for their catering service. If you’d like, you can make these copycat Crumbl cookies smaller by portioning the dough into smaller cookie dough balls prior to baking.
No. Using peanut butter would affect the texture and bake of the cookies. Peanut butter in these cookies would be an additional fat that isn’t accounted for in the bake time and temperature. Peanut butter chips are different than peanut butter because they are solid and don’t mix into the dough.
More Crumbl Cookie Recipes
- Crumbl Cookie Dough Cookies
- Chocolate Oreo Cookies
- Crumbl Sugar Cookies
- Cookies and Cream Milkshake Cookies
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Chocolate Peanut Butter Chip Cookies
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar - packed
- 1/2 cup granulated sugar
- 2 large eggs
- 3 teaspoons vanilla extract
- 1 cup unsweetened cocoa powder
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups peanut butter chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a baking mat.
- In a stand mixer cream the butter, brown sugar, and sugar on medium speed for 2 minutes. Add the eggs and vanilla and beat until fully combined.
- Add the cocoa powder, flour, baking soda, and salt. Mix until partially combined. Add the peanut butter chips and mix until just combined.
- Portion the dough into 1/2 cup balls. Press down on the balls with your palm to resemble a hockey puck. Bake for 9-12 minutes.
- Remove from the oven and let cookies sit on the baking sheet for 5 minutes before transfer to a wire rack. Enjoy warm or at room temperature.
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20 Comments on “Chocolate Peanut Butter Chip Cookies”
I make these all the time for work functions and every time I bring them there are never any left!
Amazing cookies!
So glad to hear these are such a hit. Thank you Jenn!
Hi! Can I melt the butter? If so, would I then need to let it chill for a bit before baking? Thank you 🙏
Rach, you are spot on! You can use melted butter for these cookies but definitely chill the dough for at least an hour before baking so they don’t spread too much. Melted butter will also change the texture a bit – the cookies will be more dense and fudgy vs light and chewy. But that’s not necessarily a bad thing!
It worked! Thanks so much, fantastic recipe!
Hooray! So glad it worked out Rach!
The dough is too sticky! I followed the recipe and the dough is extremely sticky. I even put the dough in the fridge to chill for two hours. While they do taste good, I will not be using the recipe again due to the wet/sticky dough.
Hi Tracey! Sorry the dough was too sticky for you. If you are baking at a different altitude than me, you’ll definitely want to adjust your flour. Whenever I’m baking with a new recipe, I always adjust my flour to make sure the dough isn’t too sticky or too dry. I hope you can make the recipe again and just add a bit more flour until the dough reaches a good texture!
Hello,
Should the butter be room temperature?
Thank you!
Kristin
Yes, room temperature butter works great! You just don’t want to pull it right out of the fridge and add to the bowl or else it won’t cream with the sugars very well.
Can I make them smaller? Will that effect the texture and softness??
You can make them smaller! They just won’t have to bake as long.
I made these and used Reese’s Pieces and peanut butter chips and they were SO GOOD! The cookie is super rich and they are huge!
I made these with Reese’s pieces and peanut butter chips and they turned out amazing! The cookies are super super big but they do bake all the way through if you make them like a hockey puck like the instructions say. Great recipe!
These were so easy and delicious! It was my first time making them and I feel like I often mess up cookie recipes for some reason, but these turned out great! I like how big they are and the center stayed really gooey while the edges were crisp. I also found that they didn’t spread that much, but stayed pretty chunky, which was great. The best part is probably how fast they come together. When you crave a cookie, you want it NOW and that’s what I got with these:-)
Thanks for the great review, Malia! I’m glad you enjoyed these cookies so much!
There isn’t baking soda I the recipe but it’s listed in the directions. Help
It’s 1 tsp sorry! adding it to the recipe card now
Hey! What is the serving size for the nutrition facts? We have a T1D and just want to know about carbs.
There are 10 servings, (makes 10 cookies). So the nutrition facts listed should be for 1 serving.