Death by Chocolate Peanut Butter Chip Cookies

Luxuriously decadent fudge chocolate cookies filled with peanut butter chips and chocolate chips. So full of chocolate, I call them “death by chocolate!”

chocolate cookies with chocolate chips and peanut butter chips on a silpat baking mat

I obviously do not want to harm anyone by sharing this killer recipe, but I am almost 100% positive these cookies will make you weak at the knees.

“Falling to the ground in a chocolate trance” sums these up quite nicely.

stack of chocolate peanut butter chip cookies on a silpat baking mat

My sisters and parents visited me in Baltimore recently and I wanted to bake a treat to “wow” them.

Coming from a family who tears through a box of Godiva chocolates, fights over the last gourmet chocolate pretzel, and grew up with chocolate chip waffles* on Sundays… I knew something with chocolate would make my family smile.

Chocolate to the rescue yet again. I’m stealing hearts one chocolate chip at a time.

*I am the boring little sister who prefered waffles plain, sans chocolate chips. I’m such a snoozefest.

Today, you’re getting 3 forms of chocolate in each bite of this fudgy cookie. A chocoholic’s pure dream. It’s the exact same cookie dough recipe I used for my York Peppermint Patty Fudge Cookies. Oh my heavens were THOSE something to faint over.

Into this dough went melted pure chocolate, unsweetened cocoa powder, and semi-sweet chocolate chips. I added the peanut butter chips for fun because it’s rare I can have chocolate without my peanut butter. Along with the chocolate, this cookie dough has your standard cookie suspects: eggs, flour, and sugar. The cookie dough recipe is pretty basic and comparable to a brownie recipe. There’s also a sprinkle of baking powder to give the cookies some lift and brown sugar to keep the cookies soft.

So what do they taste like? Well, as the name suggests… chocolatey. But a deep, intense chocolate. There’s no other way I’d have it.

Biting into one, think of a dense fudge truffle with a little chew. The centers are super-thick and moist, but not greasy or underbaked tasting – a texture battle you can sometimes face with brownies or cookies.

chocolate cookies with chocolate chips and peanut butter chips on a silpat baking mat

I overloaded the cookies with peanut butter chips in addition to the chocolate chips for obvious reasons. The peanut butter bombs dotted through the soft fudgy interior and exterior not only provided a flavor break from the chocolate, but they totally look cute too.

If the quintessential pairing of peanut butter and chocolate isn’t your thing, you are crazy then by all means, leave out the peanut butter chips.

You could sub some toffee, pecans, chunks of Snickers, or more chocolate instead.

It’s ok, I’d forgive you.

chocolate peanut butter chip cookies

These cookies are like gold. A surefire way to please a crowd. My family absolutely loved them and the few we had leftover didn’t even make it more than 30 seconds in my kitchen.

You should never trust a gal around her peanut butter and chocolate.

chocolate peanut butter chip cookies on a silpat baking mat

*I must warn you that you may witness the truly hypnotizing effect of chocolate after baking these cookies. You won’t be able to speak or think about anything other than these cookies.

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chocolate cookies with chocolate chips and peanut butter chips on a silpat baking mat

Death by Chocolate Peanut Butter Chip Cookies

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour, 15 minutes
  • Yield: 24 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


Luxuriously decadent fudge chocolate cookies filled with peanut butter chips and chocolate chips. So full of chocolate, I call them “death by chocolate!”


  • 1 cup + 1 Tablespoon (133g) all-purpose flour (spoon & leveled)
  • 1/4 cup (21g) natural unsweetened or dutch-process cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 ounces semi-sweet chocolate, chopped (I used 2 Ghirardelli chocolate bars)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 5 Tablespoons (75g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 cup (180g) semi-sweet chocolate chips
  • 1 cup (180g) peanut butter chips


  1. Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.
  2. Melt the chocolate in the microwave for about 1 minute. Stir. Continue to melt in 30 second increments until fully melted and smooth. Set aside.
  3. In a small bowl, whisk the eggs and vanilla. Set aside. With an electric or stand mixer with paddle attachment, beat the butter until smooth and creamy – about 1 minute. Beat in the sugars, scraping down the sides every 10 seconds or so. The mixture will be granular.
  4. Mix in the beaten egg/vanilla until incorporated. Add the chocolate in a steady stream and beat until combined. Add the dry ingredients on slow speed. Fold in the chocolate chips and peanut butter chips. Do not overmix at any point in this process.
  5. Chill dough for at least 30 minutes. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
  6. Scoop about 2 Tablespoons of dough and roll into a ball. Bake for about 10 minutes, or until the cookies have just begun to set with the centers still appearing very soft. They will firm up as they cool.
  7. Allow cookies to cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh and soft at room temperature in an airtight container for up to 7 days. Cookies freeze well, up to 3 months.

Keywords: chocolate peanut butter chip cookies


  1. I made these cookies the other day. They were completely gone within 24 hours. My husband loved them, and so did I. Absolutely delicious!

  2. Made these cookies tonight and they turned out just fabulous! Such a rich flavor and great taste 🙂 Thanks for the recipe Sally!

  3. I noticed that you said “natural unsweetened OR dutch-process cocoa powder”. I read your post about the differences between the two the other day. Is one preferable over the other in this recipe? What do you use?

    1. Hi Mary, You can use either type in this recipes since there is no baking soda or baking powder. You can go by your taste preference but I usually reach for natural!

  4. All I have to say is O.M.G…. these cookies are amazingly yummy! I decided to toss in an entire bag of Reese’s peanut butter chips along with some chocolate chips rather than measuring. They came out amazing!!!

  5. I made these for my chocoholic friend’s birthday. They were a HIT! My husband said these are the BEST cookies he’s ever eaten! And he’s eaten a lot of cookies!!

  6. These are great, Sally! The only (minor) changes I made were to add a bit of espresso powder to boost the chocolate flavor and to add quartered Snickers minis to replace some of the PB and chocolate chips. Yum! As usual, your recipes don’t disappoint.

  7. Made these yesterday – skipped the peanut butter chips since we don’t have those here (Germany) and sprinkled a bit of sea salt on them at the end (highly recommend that addition). They were FANTASTIC. Will definitely make again.

  8. Could I substitute all PB chips in place of chocolate chips?

    1. Hi Melissa! Definitely 🙂 They’ll be delicious!

  9. These are my go-to chocolate cookies. I’ve made them with Reese’s pieces and another time with mint chips instead of pb chips. Both were delicious! The only weird thing is that they barely spread for me. I need to flatten the dough balls, basically shape them like cookies already, or they’ll end up looking really wonky. Usually I have trouble with overspreading so that threw me off, but now that I know I need to flatten them it’s fine and the flavor is spot on! I also love that I can make these with Dutch-processed cocoa powder because that’s all I can find in Europe, thanks for sharing a recipe that uses it!

  10. I absolutely love these cookies. As I live in Europe, it’s pretty much impossible to find natural cocoa powder, so I appreciate that I can use Dutch-processed cocoa for this! I’ve actually saved the recipe and called them “brownie cookies” because that’s honestly what they taste like to me – so rich and fudgy! I love them the most with 1 1/2 cup of m&m’s coupled with 1/2 cup of chocolate chips.

  11. Can I use dark chocolate for melted chocolate instead of semi sweet?

    1. Stephanie @ Sally's Baking Addiction says:

      Sure can!

  12. Can I use Hershey’s cocoa powder?

    1. Stephanie @ Sally's Baking Addiction says:

      Sure can!

  13. Karen Fletcher says:

    These cookies are to die for! If you like chocolate you’ll love these. I probably won’t make again though because after I put them in the fridge the dough was hard and crumbly and I had to roll the dough in my hands, then flatten on the cookie sheet. I may change my mind though as they were wonderful. Any suggestions welcome. Thanks for a delicious recipe.

  14. Can I use Hershey’s Special Dark Cocoa instead of regular cocoa?

    1. Stephanie @ Sally's Baking Addiction says:

      Yes, sure can!

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