These Dark Chocolate Peanut Butter Chip Cookies are thick and chewy full of gooey peanut butter chips in every bite. This is the ultimate cookie for the chocolate and peanut butter lovers in your life.  Bakery style cookies are all of the rage right now with cookie bakery shops popping up everywhere . Those giant cookies they serve can be a bit pricey ranging from $3-$6 each . Cookies are basically butter and sugar right ? How hard can this be? I have experimented in the kitchen and came up with a few tips and tricks so you can make bakery style cookies at home for a fraction of the cost.  If you like a basic Chocolate Chip cookies click HERE for my Bakery style Chocolate Chip Cookie.

I have spent hours in the kitchen testing cookie recipes and these cookies can be easily duplicated at home . I am going to share with you not only the ingredients I used , the way I used them and the equipment I used. You really don’t need any fancy equipment except an electric mixer. If you don’t have a stand up mixer a hand held mixer will work.

What you will need to make Dark Chocolate Peanut Butter Chip

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• Electric Mixer -Either a stand up mixer or hand held mixer . My Kitchen Aid is my work horse.
•  Rubber Spatulas for baking
• Large Spatula 
• Large Baking Sheet-Click here for what I use
• Sifter
• Kitchen scale 
• Parchment paper 
• Hershey’s Cocoa Special Dark 
• Reese’s Peanut Butter Chips 
• Vanilla extracts -I recommend a good vanilla for all baking . Click here for my favorite

Commonly Asked Questions :

Do I have to use dark cocoa powder?     You don’t have to but they won’t have that richness dark cocoa offers.

Do I have to sift the dry ingredients ?  Yes , when you sift the ingredients it not any mixes all of the dry ingredients it puts air into the ingredients creating a fluffier cookie

What does the corn starch do for cookies ? The corn starch combines with the liquids and helps the cookie spread less giving a lighter and fluffier cookie

Do I really have to chill the dough before baking ? Yes this is an important step , if you don’t chill the dough the cookie will spread too much and be flat

What happens if I over mix the dough? If you over mix the dough it will make a tough and gummy cookie with a strange texture

Do I have to use Parchment paper ? Yes you really need to use parchment paper, everything bakes better on parchment paper. I don’t use silicone baking mats but this is another option

Can these cookies be made smaller ? Yes by using a regular cookie scoop and adjusting the cookie time to 10-12 minutes

Let’s make Cookies Y’all!

As you can see these cookies have very simple ingredients .

Sift together all of the dry ingredients . DO NOT skip this step , it not only mixes all of the ingredients but it puts air into the mixture to give you a nice and fluffy cookie.

Add the dry ingredients to the creamed mixture and beat until it is combined. Before to not over mix the dough.

Mix the peanut butter chips into the dough until combined.

Divide the dough into 7 equal portions . These portions weigh about 7 oz each .

Slightly flatten the dough balls  and top with extra peanut butter chips if desired. Now chill for at least 6-8 hours , DO NOT skip this step if you want nice and thick cookies.

Place 3-5 dough balls on a cookie sheet and bake in a preheated 350 degree oven for 25 minutes.

Let the cookies rest on the hot cookie sheet for 15 minutes before removing them .

Cookies are best served warm and can be heated in 15 second intervals.

If you like this recipe you will loves these:

• Bakery Style Chocolate Chip Cookies
• Fluffy Chocolate Chip Cookies
• Banana Oatmeal chocolate chip cookies
• Key Lime Ricotta Cookies

Dark Chocolate Peanut Butter Chip Cookie

These Dark Chocolate Peanut Butter Chip Cookies are thick and chewy full of gooey peanut butter chips in every bite

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 25 mins

Chill 8 hrs

Course Cookies

Cuisine American

Servings 7

Calories

Equipment

• 1 Electric Mixer
• 2 Large cookie sheets
• 2 Parchment Paper

Ingredients

  

1x2x3x

• 1 cup Unsalted Butter Room temp
• 2 large eggs Room Temp
• 3/4 cup light brown sugar
• 1/2 cup granulated sugar
• 2 Teaspoons Vanilla extracts
• 2 Cups All purpose flour
• 3/4 Cup Dark cocoa powder See Notes
• 2 Tablespoons Corn Starch
• 1 teaspoon Baking soda
• 1 teaspoon Baking Powder
• 1/2 teaspoon salt
• 2 cups Reese's Peanut Butter chips 10 oz bag is about 2 cups

Topping

• 1/2 cup Reese's Peanut Butter chips optional

Instructions

 

• Beat with a mixer the room temperature butter and both sugars until it is nice and fluffy . Remember to stop and scrape down the sides and bottom .
• Beat in both eggs and vanilla extracts
  
• Beat for about 3-4 minutes occasionally stopping to scrape down the sides and bottom. This mixture should be light and fluffy.
• Sift together the dry ingredients . Do not skip this step
  
• Add the dry ingredients to the wet ingredients and mix until everything is combined. Do not over mix.
  
• Add in the peanut butter chips until evenly distributed.
  
• Divide the dough into 7 equal portions and form a balls . My balls were about 6 ounces each.
  
• Slightly flatten the dough balls and top with with extra peanut butter chips if desired.
  
• Place the coated cookie dough balls on a tray and chill for 6-8 hours . DO NOT SKIP THIS STEP or your cookies will spread too much ** See Notes
• Place 3-4 cookie dough balls on a baking sheet lined with parchment paper. Bake at 350 degrees for 25 Minutes or until golden brown around the edges. Mine were good at 25 minutes but all ovens are different .
  
• Let the cookies rest for 15 minutes on the cookie sheet , With a large spatula move them to a cooling rack to continue cooling .
  
• These are best slightly warm . Store in an air tight container and microwave in 15 second intervals until it is warm enough.
  

Notes

One bag of Reese's Peanut butter chips are about 2 cups . If you want to top your cookies with extra chips you will need a second bag. 

It is very important to chill the dough or they will spread. You can not be in a hurry . When I tested this recipe I placed the balls in the freezer for 30 minutes and then the fridge for 4 hours but do not freeze the dough completely . This speeds the process up a little .

These cookies are best served warm and a little gooey on the inside. 

These cookies can be made smaller by using a regular size cookie scoop (About 1 tablespoon) and adjusting the cooking time to 10-12 minutes. 

I use Hershey's Special Dark Cocoa , I highly recommend this cocoa for these cookies . Dark chocolate cocoa gives these cookies a richness that regular cocoa won't. 

Keyword Bakery style cookies, copy cat bakery cookie, Dark Chocolate Peanut butter chip cookie

Tried this recipe?Let us know how it was!