Soft and Chewy Chocolate Chip and Peanut Butter Chip Cookies

These chocolate chip and peanut butter chip cookies are soft, chewy, and packed with melty goodness. The perfect comfort cookie for any occasion!

The Cookies That Disappear First From the Plate

There’s a very specific sound I’ve come to love in our house—quiet footsteps around 9 p.m., a cabinet door creaking open, then a whispered, “Are there any of those cookies left?” That’s the magic of these chocolate chip and peanut butter chip cookies. They’re the ones that vanish first at every bake sale, family picnic, or “just because” Friday night at home.

They’ve become our house favorite not just because they’re soft and chewy cookies (though trust me—they are ridiculously soft and chewy), but because they feel like a little celebration every time you make them. Chocolate and peanut butter together? That’s comfort food royalty.

I first made these for a back-to-school block party. Noah had just started second grade and wanted to “bring something with both kinds of chips, please.” So we did. And we’ve never looked back.

“Mom, make the ones with both chips!” – Noah, every single time I bake cookies

These cookies remind me of all the other favorite sweet treats for gatherings—the kind of desserts that don’t need a fancy reason. You bake them because you love someone. Or maybe just because you need a little love yourself.

Why This Cookie Combo Works

There’s something nostalgic and downright joyful about the combo of chocolate and peanut butter—especially when they’re baked into a chewy, golden cookie. I still remember the first time I added peanut butter chips to my go-to chocolate chip cookie dough. I was short on chocolate chips (Noah again) and only had half a bag. I found a lonely bag of peanut butter chips in the back of the pantry, shrugged, and tossed them in.

That batch disappeared so fast, I barely got one.

Now it’s my favorite easy cookie recipe for when I want something a little extra special. Why does this duo work so well?

• Chocolate chips = rich, melty classic
• Peanut butter chips = sweet, creamy, nutty contrast
• Brown sugar = soft and chewy cookie base
• Butter and vanilla = warm, bakery-style flavor

It’s one of those peanut butter desserts that doesn’t scream “peanut butter”—but gives you just enough to make each bite cozy and indulgent.

Kind of like my cranberry orange fudge—unexpected flavor combos can surprise you in the best way.

Ingredients You’ll Need

Here’s everything you need to make these chocolate chip and peanut butter chip cookies—no fancy ingredients, just pantry staples that come together like magic.

• 1 cup unsalted butter, softened
Softened butter is key! If it’s too cold, it won’t cream properly with the sugar. If it’s melted, your cookies will spread too much. Room temp is the sweet spot.

• ¾ cup granulated sugar
• ¾ cup brown sugar, packed
I use light brown sugar for a mild molasses note, but dark brown adds a richer depth if that’s your thing.

• 2 large eggs
• 2 teaspoons vanilla extract
• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup semisweet chocolate chips
• 1 cup peanut butter chips

Optional Add-Ins:
• ½ cup chopped roasted peanuts – for crunch
• ¼ cup rolled oats – for a heartier texture
• Swap semisweet for milk or dark chocolate chips – totally your call!

Everything you need is probably already in your kitchen—and that’s part of what makes this such a reliable chocolate chip cookie recipe.

Step-by-Step: How to Make Them Perfect Every Time

This is the part I always talk through with my kids—especially Emma, who insists on being the “egg cracker.” These chocolate chip and peanut butter chip cookies come together with simple steps, and a few little tricks to make them bakery-good at home.

1. Preheat and Prep

Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Eva’s Tip: Prepping your pans first helps you move quickly once the dough is ready—no scrambling while your oven heats.

2. Cream the Butter and Sugars

In a large bowl, beat together:
• 1 cup softened butter
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
Mix until light and fluffy—about 2–3 minutes with a hand or stand mixer.
Eva’s Tip: This step creates air pockets that help keep the cookies soft and chewy. Don’t rush it!

3. Add the Eggs and Vanilla

Beat in:
• 2 large eggs, one at a time
• 2 teaspoons vanilla extract
Mix until everything is smooth and creamy.

4. Combine the Dry Ingredients

In a separate bowl, whisk together:
• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

Slowly add this flour mixture to your wet ingredients. Mix on low speed until just combined. Don’t overmix—your dough should be soft and slightly sticky.

5. Stir in the Chips

Fold in:
• 1 cup semisweet chocolate chips
• 1 cup peanut butter chips
Eva’s Tip: Save a handful of each type of chip and press a few into the tops of the dough balls before baking. It makes the cookies look picture-perfect!

6. Optional: Let the Dough Rest

If you have time, chill the dough in the fridge for 30–60 minutes.
Eva’s Tip: This helps deepen the flavor and keeps the cookies from spreading too much.

7. Scoop and Bake

Scoop dough into tablespoon-sized balls and space 2 inches apart on your baking sheet.
Bake for 9–11 minutes, or until the edges are just golden and the centers still look a little soft.
Eva’s Tip: Don’t overbake! They’ll continue cooking on the tray after you take them out. Slightly underdone = soft and chewy.

8. Cool on the Pan

Let cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack.

These are one of my favorite things to make during a cozy weekend cooking session—the kitchen smells incredible, and you’ll probably eat one warm off the tray. We always do.

Storage, Freezing, and Make-Ahead Tips

Let’s be honest—these chocolate chip and peanut butter chip cookies rarely last long in our house. But when I do manage to save a few (or plan ahead for a future craving), here’s how I store them.

• Storing at Room Temperature

Keep baked cookies in an airtight container at room temp for up to 5 days.
Eva’s Tip: I toss in a slice of sandwich bread to keep them extra soft. The cookies stay chewy, and the bread takes the hit!

• Freezing the Dough

Scoop the dough into balls and freeze them on a baking sheet until solid (about 1 hour). Then transfer to a freezer-safe bag or container.
They’ll keep well for up to 3 months.

When you’re ready to bake, just pop them straight into a preheated oven—add an extra 1–2 minutes to the bake time.

• Freezing Baked Cookies

Yes, you can freeze the finished cookies! Let them cool completely, then store in a sealed bag or container with parchment between layers. Freeze for up to 2 months.

Eva’s Tip: I always double the batch and freeze half. That way I’ve got dough ready for surprise guests, rainy days, or when my teen needs “a quick snack” at midnight.

Variations to Try

One of my favorite things about this easy cookie recipe is how flexible it is. Once you’ve got the base dough down, you can switch things up depending on your mood—or what’s hiding in the back of your pantry.

Here are a few fun twists we’ve tried (and loved!) when baking with peanut butter:

• Add ½ cup chopped roasted peanuts – for a little crunch and an extra peanutty boost
• Use milk or dark chocolate chips – change up the sweetness and richness
• Stir in ¼ cup rolled oats – makes them feel a little heartier and adds a cozy texture
• Swap in butterscotch chips – creates a caramel-like flavor combo
• Try mini chips instead of regular – more chip-to-cookie ratio in every bite
• Mix in chopped dried banana chips – sounds weird, but tastes like a cookie version of a PB&J

Noah once added crushed pretzels on top and called them “salty snack cookies.” Honestly? Not bad.

I say: bake them your way. Make it yours. These cookies are forgiving, flexible, and always a hit.

Eva’s Note: The Cookie Jar Never Stays Full

There’s a little glass jar on our kitchen counter labeled “Cookies,” though it might as well say “Empty” most of the time. These chocolate chip and peanut butter chip cookies have a way of disappearing faster than anything else I bake.

I remember one quiet Sunday afternoon—not long ago—when Emma and I baked a batch just for fun. No occasion, no guests coming, no school event. She danced around the kitchen with flour in her hair, and when the first tray came out of the oven, we each picked one, still warm and gooey in the center. She took a bite, looked up at me, and said, “These taste like home.”

And that’s exactly it. These cookies taste like comfort, like ordinary moments made special.

Whether I’m baking for a school fundraiser, a holiday cookie box, or just because it’s a rainy Tuesday, these are the ones I reach for.

If you’re in the mood to bake something sweet today, or if you’re just craving a cozy moment with a soft, chewy cookie in hand—this recipe’s for you.

And if you’re the kind of baker who loves “just because” treats, you might also love these lavender vanilla bean French beignets. They’re my other go-to when I need a little joy dusted in powdered sugar.

Thanks for baking with me. Now go hide a cookie or two before your family finds them all.

With warmth,
Eva

Frequently Asked Questions about Chocolate Chip and Peanut Butter Chip Cookies

Q: Can I use only one type of chip instead of both?

Answer: Absolutely. You can make these with all chocolate chips or all peanut butter chips—whatever you have on hand. But the combo of the two really brings out that perfect sweet-salty richness.

Personal Detail: My youngest, Emma, actually picks out the peanut butter chips first when she eats them—then eats the rest of the cookie like it’s a bonus round. So yes, you can definitely customize.

Q: Do I need to chill the dough?

Answer: You don’t have to, but I highly recommend it. Even just 30 minutes helps the flavors deepen and gives you a thicker, puffier cookie.

Personal Detail: I usually mix the dough, let it chill while the oven preheats, and it works out perfectly timing-wise. No waiting around.

Q: What makes these cookies soft and chewy?

Answer: The magic is in the balance—softened butter, the mix of brown and white sugars, and pulling them from the oven while they still look slightly underdone.

Personal Detail: I actually learned this from my grandma’s old recipe cards. She used to write little notes like, “Take out early—they finish on the pan!” And she was right.

If there’s another cookie question on your mind, let me know—I’m always happy to help.

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