These Amish chocolate peanut butter chip cookies are a delightful treat: soft, deeply chocolatey, and studded with creamy peanut butter chips. The classic chocolate-and-peanut-butter combination shines here, delivering a balance of sweet and salty with a tender, chewy texture.
The cocoa adds a rich, fudgy base while the peanut butter chips provide pockets of creamy, slightly salty flavor that contrast beautifully with the chocolate. Serve them warm for the best experience — the chips soften and the cookies practically melt on your tongue.
They are simple to prepare and work well for family baking, potlucks, or whenever you want a comforting homemade cookie. Make a batch and enjoy a second (or third) one while they’re still warm.
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How to Make Chewy Chocolate Peanut Butter Cookies
- Cream Butter and Sugars:
- In a mixing bowl, cream together 1 cup softened butter, 1 cup brown sugar, and ½ cup white sugar until light and fluffy.
- Add Eggs and Vanilla:
- Mix in 2 large eggs and 2 teaspoons vanilla extract until fully combined.
- Mix Dry Ingredients:
- In a separate bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, ¾ teaspoon baking soda, and ½ teaspoon salt.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture and mix until just combined. Avoid overmixing.
- Stir in Peanut Butter Chips:
- Fold in 2–3 cups Reese’s peanut butter chips, depending on how peanut-butter-forward you’d like the cookies.
- Prepare Baking Sheets:
- Grease baking sheets or line them with parchment paper.
- Scoop and Flatten Cookies:
- Use a cookie scoop or spoon to drop dough onto the prepared sheets, then gently flatten each scoop with the back of a spoon.
- Bake:
- Bake at 350°F (175°C) for 8–10 minutes, adjusting time for cookie size and desired doneness.
- Cool Cookies:
- Let cookies rest on the baking sheet for a minute, then transfer to a wire rack to cool completely.
- Store:
- Once cooled, keep cookies in an airtight container. They freeze well if you want to save extras.
Baking Time for Perfection
Baking time determines the final texture. Slightly underbaked cookies will be gooey and very soft, while a little extra time crisps the edges and keeps the centers tender and chewy. Small cookies often do best at about nine minutes, but ovens vary, so test and adjust until you find the texture you prefer.
Peanut Butter Chips
A 10 oz. package of peanut butter chips doesn’t quite equal 2 cups, so if you prefer plenty of peanut-butter flavor, plan on two packages. You can also mix in semi-sweet chocolate chips for variety or use mini peanut butter cups when available for an extra indulgent bite.
Can I Freeze Reese’s Cookies?
Yes. These cookies and the dough freeze well. Once baked and cooled, place cookies in an airtight container and freeze for up to a month or longer. They can be enjoyed thawed or even partially frozen.
To freeze unbaked dough, place rounded dough balls on a parchment-lined baking sheet and freeze 1–2 hours until solid. Transfer to freezer-safe bags. When baking from frozen, add 1–2 minutes to the baking time.
Using Chocolate PB Cookies to Make Ice Cream Sandwiches
Chocolate peanut butter cookies make an excellent ice cream sandwich. Their rich chocolate and peanut butter notes pair particularly well with vanilla, but match them with any favorite flavor.
To assemble: let ice cream soften slightly, place a scoop on the flat side of one cookie, spread evenly, then press a second cookie on top. Wrap individually and freeze for a couple hours if you want firmer sandwiches. Serve cold and enjoy the contrast of chewy cookie and creamy ice cream.
- Cool cookies completely before assembling sandwiches.
- Soften ice cream slightly to make spreading easier.
- Place a scoop on one cookie, spread, and top with a second cookie. Press gently.
- Wrap and freeze for 1–2 hours if desired, then serve.
More Chocolate and Peanut Butter Recipes
- Easy Chocolate Peanut Butter Fudge
- Chocolate Peanut Butter Rice Krispy Bars
- Reese’s Peanut Butter Bars
- Chocolate Peanut Butter Easter Eggs
More Amish Cookie Recipes
- Toffee Crunch Cookies
- Old-Fashioned Peanut Butter Cookies
- Peanut Butter Blossom Cookies
- Monster Cookies
- Sugar Cookies
- Raisin-Filled Cookies
If you love the combination of chocolate and peanut butter, these Amish cookies are worth trying. If you make this chocolate peanut butter cookie recipe, please leave a comment and rating to share your experience. Thank you!
📖 Recipe Card
Chocolate Peanut Butter Chip Cookies Recipe
Pin Recipe
Ingredients
- 1 c. butter, softened (or margarine)
- 1 c. brown sugar
- ½ c. white sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 2 c. all-purpose flour
- ¾ c. unsweetened cocoa powder
- ¾ tsp. baking soda
- ½ tsp. salt
- 2 – 3 c. Reese’s peanut butter chips
Instructions
-
Preheat the oven to 350℉ (175℃).
-
Cream the butter and sugars until light and fluffy.
-
Add eggs and vanilla, mixing until combined.
-
Combine dry ingredients in a separate bowl, then add to the wet mixture and mix until just combined.
-
Fold in the peanut butter chips.
-
Drop dough onto greased baking sheets and flatten slightly.
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Bake for 8–10 minutes, depending on size and desired texture.
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Let rest on the tray briefly, then transfer to a wire rack to cool. Store in an airtight container.
-
These cookies freeze well.
Notes
This recipe yields approximately 40 small cookies.
*Nutrition information is approximate.