Description
Chocolate Chip Peanut Butter Pound Cake is a rich, dense, ultra-moist loaf combining creamy peanut butter, buttery pound cake texture, and melty chocolate chips. Perfect as a dessert, snack, or sweet breakfast treat.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 1 1/4 cups semi-sweet chocolate chips
- Optional topping: extra chocolate chips or peanut butter drizzle
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- In a large mixing bowl, beat butter, peanut butter, and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to the wet mixture in three additions, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in chocolate chips.
- Pour batter into the prepared loaf pan and smooth the top. Sprinkle extra chocolate chips on top if desired.
- Bake for 70–80 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to finish cooling before slicing.
Notes
- Do not overmix the batter—this keeps the pound cake tender.
- For extra peanut flavor, swirl 2 tbsp melted peanut butter on top before baking.
- Store tightly wrapped for up to 4 days or freeze slices for up to 3 months.
- Use mini chocolate chips for more even distribution.
- Prep Time: 15 mins
- Cook Time: 1 hr 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American