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


Comments are closed.

  1. Sally,

    You have quickly become my favorite food blog (and it doesn’t help that you’re a from Philly, too)! These were delicious! Your Thick Oatmeal Raisnet Cookies are in the oven right now. Thanks for creating such delicious and reliable recipes.

    1. Yeah! Hi there fellow philly girl! 🙂 I love these cookies. AND those oatmeal raisinet cookies too. That dough is too good not to taste, either. So happy you are loving my website!

  2. Hi, Sally! Is it alright to chill this cookie dough overnight and bake it the next day?

    PS : I’m obsessed with sallysbakingaddiction, I’m on it all day, errday <3

    1. Yep, you may chill the cookie dough (covered) up to 3-5 days. So glad you love my website. Enjoy the cookies!

  3. After melting the chocolate and mixing all the dry ingredients, i found out i didn’t have butter at home. I used cream cheese instead of butter and it still worked perfectly! The only difference is the cookie dough didn’t spread in the oven, it kept it shape and got bigger. My sister and I love this recipe. Thanks for sharing!

    1. How interesting, Dee! I would’ve never guessed cream cheese would work. Thanks for letting me know that!

  4. Hello! I was wondering, how many does this make? thank you!

    1. Hi Lotte, the recipe notes 2 dozen cookies.

  5. hi there! could i use semi sweet chocolate chips and melt them instead?

    1. No you need pure chocolate, not chocolate chips (which contain stabilizers) for these cookies.

  6. can i use unsweetened baking chocolate instead of semi sweet?

    1. You sure can. The cookies should still be plenty sweet from the sugar.

  7. I made these last week, and they were wonderful. The only thing I added was a drizzle made of peanut butter and powdered sugar. My family has already told me that I will have to make these again (and next time, I’ll double the recipe).

    1. Doubling the recipe sounds like a perfect idea. These cookies always disappear! I’ll have to try them with your peanut butter drizzle next time.

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

  9. I made this recipe earlier tonight – so incredible! they came out perfect, I took them out of the oven when they were still soft but visibly baked on top. Chocolate perfection… ‘Death by chocolate’ is most certainly a fitting name because I do feel like I’ve died and gone to heaven! thank you for sharing this sinfully delightful recipe!

  10. Super delicious! Thank you. I was looking for a recipe to use up my Peanut Butter Chips and I found this in a google search. So glad I made these cookies; they are divine.

  11. I made them yesterday, they’re great. My new favorite cookie/cookie dough to eat. I used dark chocolate bars, and filled them with peanut butter melts. Thanks for sharing! (I’m going to eat the last one for breakfast)

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

  13. I had plans to make these yummy cookies but realized I bought bittersweet chocolate vs. semi sweet…any way I can still use it?

    1. That should be fine for these cookies.

  14. Kristen F. says:

    Made these today and they’re quite tasty! Added peanuts since I didn’t have enough PB chips. Would recommend baking at 325F for 10 minutes. Could just be that my oven runs hot (not sure), but the first batch burnt on the bottoms. Otherwise, delicious!

  15. Has anyone tried doubling this recipe and if so are there any issues? I am making them and taking them to a friend, but the hubby insists I make some for us too! 

  16. As a recently turned vegan and long time baking addict, I decided to try and veganise these cookies by using dark chocolate, apple sauce instead of eggs, and margarine instead of butter. I have to say, these are THE BEST COOKIES I have ever tasted, vegan or otherwise. Death by chocolate is imminent. 

  17. I have made these a few times and they are delicious! My roommates request them all the time. They have a nice soft texture and are easy to make! 

  18. I found the perfect Chocolate Chocolate Chip Cookie recipe.  This is it!!!  First time I made it family said, Don’t change ANYTHING!!  For I am always experimenting with recipes till I find the one I like.  I did make one change and that was to melt the butter first then beat in the sugars. This gives it a gooier brownie-like texture.  Watch em’ carefully. Take out of the oven when center is still slightly wet/moist looking.  Waalaa!!   Thanks a million.

  19. Sally…you are DA WOMAN! I have made several of your delicious treats & I MUST say that you are my new BFF! EVERYTHING I have made came out exactly how they should! I stopped making cookies b/c they came out flat so for years I avoided making c.chip cookies. Now that I’ve figured out why thy turn out great! This cookie recipe reminds me of cookiesI used to buy from a bakery called “Greens Bakery” , it was located on Market ST. in HGB.,PA.It closed before I got out of high school. NOW, finally, I have found a recipe that matches Greens. I omitted the chocolate chips as I only wanted the peanut butter. I am in heaven right now…burning my mouth b/c I am too impatient to wait for them to cool, plus, who wants to wait when you have a huge glass of milk to cool off my mouth!

    1. What a success! Happy you love my recipes, Marion 🙂

  20. Sally, I made these on Sunday and they are delicious. One of my taste testers said it needed more peanut butter flavor. What would you suggest to get more peanut butter flavor without messing up the wonderful texture? Just add more PB chips?
    Thank you.

    1. I’d simply add more PB chips. Makes it easy and you won’t really mess up the texture of the cookie. Or you can try drizzling melted PB on top of them.

  21. Hi sally! I just wanna ask if I cut down the sugar. Will it addect the texture of the cookies? Can you please recommend thw amount of sugar to be omitted to make it less sweeter and the substitute for it?

    1. *affect

  22. These are by far my favorite! They taste amazing! I love the intense depth of chocolate flavor in these! Thanks for a great recipe! I recently blogged about my holiday cookies and added yours in the list (with a link back to your site).

  23. 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!

  24. 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!!!

  25. 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!!

  26. 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.

  27. 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.

    1. I’m so happy you loved these cookies, Tori!

  28. I made these cookies using cannabutter! I melted Hershey’s milk chocolate bars to melt instead of semi-sweet, and rolled bigger cookie portions. They are AMAZING!!! Very brownie-like and the perfect portion. I made 20 instead of 24. Great recipe, thank you!

  29. I want to add oats. Good idea or no?

    1. Hi Laura! I don’t recommend oats in this cookie recipe. Here are my favorite peanut butter oatmeal chocolate chip cookies.

  30. Hi Sally,

    Should the eggs be room temperature or straight from the fridge?

    1. Hi Vanessa, you want them to be room temperature. Enjoy!

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