Chocolate & Peanut Butter Chip Cookies

links + small things

Over the summer, when we were visiting my parents in South Carolina, their neighbors dropped off a freshly baked batch of these cookies. They were the tiniest bit underdone, so they were actually perfect to place in a bowl and add a scoop of vanilla ice cream on top.

I’ve since tweaked the recipe a bit to make it a fluffier, more “classic” cookie, and you can find that below.

Chocolate & Peanut Butter Chip Cookies

yields approx 24-30 cookies, depending on the size of your cookie scoop!

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs, room temperature

2 tsp vanilla

1 tsp baking soda dissolved in 2 tsp hot water

1/2 tsp salt

1 scant tsp corn starch

3 cups all purpose flour

1 cup chocolate chips (I prefer semi-sweet)

1/2 cup peanut butter chips (you could also sub butterscotch chips in here, or white chocolate)

Preheat oven to 325 degrees.

Cream butter and sugars until fluffy and well combined. Add eggs and vanilla, beat. Add corn starch and the baking soda that has been dissolved in hot water, beat. Add salt and slowly integrate flour, mixing while you add. Stir in baking chips. If you are a peanut butter lover, you could certainly make the ratio half and half, but I like more chocolate chips than peanut butter, which is why I did more chocolate chips!

Cover and refrigerate for at least 2 hours, and up to 24 hours. When you’re ready to bake, allow the cookie dough to warm up a bit at room temperature, usually about 45 minutes to an hour.

Using a cookie scoop, place on parchment paper or a silicone sheet on a sheet pan. Bake for 12 minutes at 325 degrees, only taking the cookies out of the oven when they are slightly brown around the edges.

Allow to cook, then enjoy! The mix of peanut butter chips and chocolate chips makes them mouthwateringly good!


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Cheryl E says · 08.22.22

Made these tonight and wow! These are great! My whole family loved them. Thanks for a new favorite!

[email protected] says · 08.23.22

Salted or unsalted butter?!

Kate says · 08.23.22

I use salted

Joanna says · 08.24.22

Dear Kate,
My family will LOVE these cookies. I believe you are a brilliant gal. Thanks for posting this recipe.

Occasionally,through the last 7 years, I have watched you on youtube super hairstyles. I had gotten out the habit watching youtube videos.
Do you still do youtube videos.
I have enjoyed learning from you. You are beautiful and I am grateful I have found you again.


Laura vdk says · 08.24.22

If you live near a Trader Joe’s swap out the PB chips for the mini PB cups – life. changing.

Stephanie Holloway says · 08.28.22

I’ve got to try this recipe!

Cheryl Carter says · 09.04.22

Thank You

Tammy says · 02.06.23

I made these today and my husband can’t stop talking about them. These cookies are not your ordinary chocolate chip cookies. Thanks for sharing the recipe.

Sam Wanvig says · 06.04.23


Jess says · 11.08.23

I have a favorite cookie recipe that’s very similar to this, a few slightly different measurements (3/4 cup each sugar) but the best addition (if you are like us and love PB!) when they are fresh out of the oven place chopped PB cups on top 👍 it’s the only recipe I make!

Laura Lynn says · 11.09.23

Tried and true.
These cookies are comforting and delicious.