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I created this Chocolate Peanut Butter Chip Cookie recipe specifically for my daughter Taylea, who was craving something that tasted just like a peanut butter cup. After six rounds of testing (and lots of taste-testing), I finally landed on the perfect combination. The texture is soft, the flavor is bold, and the balance of chocolate to peanut butter is spot on.
I originally published this post in 2021 and have since added new photos and additional information for success.
It starts with a rich chocolate cake mix, then gets packed with both mini chocolate chips and peanut butter chips for a double burst of flavor in every bite. But the best part? A swirl of creamy peanut butter runs through the dough, giving each cookie a gooey ribbon that takes it over the top.
These cookies come together quickly thanks to the shortcut of using a cake mix, but they taste like something you’d find at a 5 star bakery. Whether you’re baking for a peanut butter lover {they would also love this 4 Ingredient Peanut Butter Cookie}, a chocoholic {don’t miss the infamous Texas Sheet Cake Cookies}, or someone who just needs a sweet treat, these cookies are sure to impress.
Ingredients Needed:
- Chocolate Cake Mix: I prefer chocolate fudge but whatever you have on hand works.
- Espresso Powder: This is an optional ingredient but it helps to enhance both the chocolate and peanut butter flavors.
- Peanut Butter: Adding peanut butter and swirling it throughout the dough gives you pockets of goodness. You should also try this Peanut Butter Bundt Cake.
- Mini Chocolate Chips: For more chocolate flavor and a bit of crunch.
- Peanut Butter Chips: The chips bake into the chocolate dough and create even more peanut butter flavor
See recipe card for full information on ingredients and quantities.
How to make Chocolate Peanut Butter Chip Cookies
Whisk together the dry ingredients {cake mix, all purpose flour and espresso powder} in a large bowl. Then add the eggs, oil and sour cream to the mixture. Mix the ingredients together using a hand held mixer {or stand mixer} until you have a thick dough.
Add both the peanut butter and mini chocolate chips to the cookie dough and stir until they are evenly distributed.
Add the peanut butter in 3-4 dollops on top of the chocolate cookie dough.
Use a spoon to swirl it into the dough and create peanut butter ribbons.
Use a medium cookie scoop to scoop mounds of dough onto a silicone mat {or parchment paper} lined baking sheet.
Bake the cookies for 9-11 minutes or until the cookies are set. Remove from the oven and allow the cookies to cool completely on the baking sheet.
Expert Tips
- Make sure to not totally incorporate the peanut butter into the cookie dough. The idea is to just swirl it, that way you can create perfect ribbons.
- Use a medium cookie scoop {or about 2 tablespoons} to scoop cookie dough balls. This keeps all of the cookies the same size and makes sure they bake evenly.
- Don’t over bake the cookies. They may look a little under-baked when you take them out of the oven. This is so important! The difference between a perfectly soft cake mix cookie and a hockey puck is only a minute or two.
- Add a sprinkle of flaky sea salt to the top of the cookies after baking. This will also help to bring out all of the flavors.
- Allow the cookies to cool completely on the baking sheet. The cookies will continue to bake slightly from the residual heat. This will allow them to set up perfectly.
How to store
Store them in an airtight container at room temperature once the frosting has set up completely.
Place a layer of parchment or wax paper between layers to be sure they stay in shape nicely.
Do you love chocolate cake mix cookies? try these…
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ review below and tag @practicallyhomemade on Pinterest!
Chocolate Peanut Butter Chip Cookies
Ingredients
Chocolate Cake Mix Cookie
- 1 box chocolate cake mix, {13.25 ounces}
- ⅔ cup all purpose flour
- ½ teaspoon espresso powder, {optional}
- 2 large eggs
- ⅓ cup vegetable oil
- 2 Tablespoons sour cream
- ½ cup mini chocolate chips
- ½ cup peanut butter chips
- ½ cup peanut butter
Instructions
- Preheat the oven to 350 degrees.
- Combine cake mix, flour and espresso powder in a large bowl and whisk to combine. Add eggs, vegetable oil, and sour cream. Mix using an electric mixer {or by hand} until you have a thick dough. Add mini chocolate chips and peanut butter chips and stir until they are evenly distributed. Finally, add the peanut butter on top of the dough in 3-4 dollops. Use a spoon to swirl the peanut butter through the dough, making sure to not mix it in totally. You want to have ribbons of peanut butter throughout the dough.
- Using a medium cookie scoop, measure out 20-22 cookies. Place the cookies on a silicone mat {or parchment} lined baking sheet for 11-13 minutes or until set. Remove the cookies from the oven and place extra chips on top of the cookie if desired. Allow the cookies to cool completely on the baking sheet.
- Store leftover cookies in an airtight container at room temperature for 3 days or in the refrigerator for 4 days. These cookies also freeze well for up to 3 months.
Notes
- To make larger cookies, use a large cookie scoop and bake the cookies for 11-13 minutes. You will have a yield of 14 large cookies.
- Add a sprinkle of flaky sea salt to the top of the cookies after baking to help bring out all of the chocolate and peanut butter flavors.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
