These loaded peanut butter chocolate chip cookies are packed with peanut butter cups, chocolate chips, and crunchy peanuts for a cookie that’s rich, chewy, and full of texture.
If you love the classic combination of chocolate and peanut butter, these loaded peanut butter chocolate chip cookies are hard to beat. They start with a rich chocolate chip cookie dough with peanut butter mixed right in, and then they’re packed with peanut butter cups, chocolate chips, and crunchy peanuts for extra texture.
They’re big, bakery-style cookies with lots of flavor in every bite. If you like cookies that are a little over-the-top in the best possible way, this recipe definitely delivers.
Why You’ll Love These Cookies
- Loaded with peanut butter flavor. Peanut butter is mixed right into the dough, and peanut butter cups add even more flavor throughout the cookies.
- Chocolate in every bite. A combination of milk chocolate and semisweet chocolate gives these cookies plenty of rich chocolate flavor.
- Crunchy, chewy texture. Honey roasted peanuts add a little crunch that contrasts nicely with the soft cookie and melty chocolate.
- Great for sharing. This recipe makes a large batch, making it perfect for parties, cookie swaps, or stocking the cookie jar.
Key Ingredients
- Peanut butter – Adds flavor and richness to the dough. Creamy peanut butter works best for a smooth cookie texture.
- Peanut butter cups – These give the cookies pockets of soft peanut butter and chocolate. Mini peanut butter cups work well, but you can chop regular ones if needed.
- Honey roasted peanuts – Bring extra crunch and a hint of sweetness. They also help reinforce the peanut flavor.
- Two kinds of chocolate chips – Milk chocolate and semisweet chips balance sweetness and richness.
Tips for Success
- Don’t over-mix the dough. Once the flour is added, mix just until combined to keep the cookies tender.
- Chop larger peanut butter cups. If using full-size peanut butter cups, cut them into smaller pieces so they distribute evenly in the dough.
- Keep dough cool between batches. If baking multiple pans, refrigerate the remaining dough so the cookies hold their shape.
How to Store
Store the cookies in an airtight container at room temperature for up to 4 days.
For longer storage, freeze the baked cookies for up to 3 months. Thaw at room temperature before serving.
You can also freeze the scooped cookie dough and bake it straight from the freezer, adding an extra minute or two to the baking time.
If You Love Peanut Butter and Chocolate
If peanut butter and chocolate is one of your favorite flavor combinations, these loaded peanut butter chocolate chip cookies are a fun twist on classic chocolate chip cookies. With peanut butter in the dough and plenty of mix-ins, they’re a great choice when you’re craving something a little extra indulgent.
You might also enjoy my oatmeal peanut butter chocolate chip cookies or classic peanut butter cookies.
More Cookie Recipes
Loaded Peanut Butter Chocolate Chip Cookies
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- ½ cup (127 g) creamy peanut butter
- 1 cup (200 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup mini peanut butter cups
- ½ cup semisweet chocolate chips
- ½ cup milk chocolate chips
- ½ cup honey roasted peanuts
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Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with silicone liners or parchment paper.
- Whisk together the flour, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and peanut butter for about 30 seconds. Add the brown sugar and sugar. Beat until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour, mixing just until combined. The dough will be thick.
- Stir in the peanut butter cups, both chocolates, and peanuts.
- Drop the dough by tablespoonfuls onto the prepared pans. Bake 10 to 12 minutes, or until the cookies are golden brown. Place the remaining cookie dough in the refrigerator between baking batches.
- Cool the cookies on the pans for 5 minutes. Then transfer to a wire rack to continue cooling.
Notes
- Recipe slightly adapted from BHG.
- Peanut butter: Use a regular creamy peanut butter (like Jif or Skippy) for the best texture. Natural peanut butter tends to separate and can make the cookies spread unpredictably.
- Mix-in substitutions: You can easily adjust the mix-ins in these cookies. Use all semisweet or all milk chocolate chips, substitute chopped peanut butter cups for the mini cups, or replace the peanuts with additional chocolate chips or peanut butter chips.
- Evenly distributed mix-ins: If using full-size peanut butter cups, chop them into small pieces so they distribute more evenly throughout the cookie dough.
- Cookie size: If you prefer larger bakery-style cookies, use about 2 tablespoons of dough and add 1–2 minutes to the baking time.
- Storage: Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies for up to 3 months. Thaw at room temperature before serving.
15 Comments on “Loaded Peanut Butter Chocolate Chip Cookies”
Looks great. Love all the flavor levels!! Can’t wait to make these!!
Must have these!!
I’m addicted to chocolate and peanut butter! These cookies look great Jennifer! 🙂
ooooh I love that these pb choc chip cookies include peanuts!!!!
I like the way you think! There is so much to love about these cookies!
I totally hear you on the slump thing. I have so many recipes that I want to try already bookmarked, but every once in awhile I’ll just look at them all and think “meh”. When that happens, like you, I’ll go back to basics. This sounds like a great combination of favourite flavours. I’m especially intrigued by the addition of honey roasted peanuts!
I’d hardly call this a slump! So creative with the peanuts, peanut butter, and different chocolates!
Ugh, you have no idea how much these are calling to my pregnant belly! If only I kept peanut butter cups in the house, I would be making these RIGHT NOW.
Came home from work yesterday and HAD to make these…impossible to resist! I have to say I love the recipe and unless someone says they aren’t as much fun to eat as they are to make (really don’t expect that!!!) I can’t imagine NOT making them often to share with my groups. Love how pretty they bake up and come together. And the recipe makes a good batch to share!! Thanks Jennifer. Your slump is our reward!
I wouldn’t mind if you shipped me some of these.
So these are pretty much a sextuple threat! I love it.
My second love, yummmy cakes. There are only missing my favorite milk!
These are very good cookies.
I used salted peanuts and doubled the amount called for. Other than that, I used the recipe as is and the cookies turned out great.
Whenever I bake with peanut butter cups, I cut them in half, and then freeze them for half an hour before using them. I find that they don’t mush up when stirring and blending them into the other ingredients.
My husband called these wicked good. How can you go wrong with cookies including honey roasted peanuts and mini peanut butter cups? Along with all the other goodies? I must say I’ve never made cookies before where I kept remarking, “Gosh, these smell delicious,” and they were still in the mixer being beaten. They came out looking just like bakery cookies. I used a scoop, but they really kept their shape in the oven. Another winner! Thanks for sharing. I’m sending some to a neighbor and the rest to my husband’s office. It made exactly 60 cookies. I did use the Trader Joe’s mini peanut butter cups.
I’m so glad you liked them, Jeanne! There’s a lot of good stuff in there! 🙂