Chocolate Peanut Butter Chip Cookies

5 from 2 votes

Soft and fudgy chocolate cake mix cookies are taken to the next level when both peanut butter chips and peanut butter are added to the dough.

Prep Time5

Cook Time40

Total Time45

Course: Dessert

Cuisine: American

Servings: cookies

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.

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.