You’re in for a treat with these chocolate peanut butter cookies that combine the best of both worlds! Soft, chewy, and packed with flavor, this recipe will quickly become a favorite for family gatherings or just a cozy night at home.
This recipe addresses dryness, blandness, and insufficient structure in cookies, ensuring a rich flavor and satisfying texture that home bakers often seek.
I know how tricky baking can be, especially when you’re aiming for that perfect chocolate-peanut butter balance. Once, I forgot to check my peanut butter consistency, and my cookies turned out too dry. Now, I always grab the creamiest one I can find.
These cookies not only satisfy your sweet tooth but are also super easy to whip up in about 23 minutes, from mixing to enjoying them fresh from the oven. If you love quick treats, make sure to check out my chocolate peanut clusters; they’re a breeze, too!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the inclusion of all-purpose flour in the list of ingredients.
- The recipe contains peanut butter, so it is unsuitable for nut-free diets.
- This recipe does not meet keto or low-carb diets because of its sugar and flour content.
- The recipe is vegetarian as it does not contain any animal-derived ingredients.
- The recipe is not vegan or dairy-free due to potential traces from vanilla extract and chocolate chips.
Why You Will Love This Recipe
- Rich Chocolate Flavor These cookies pack a deep chocolate taste, thanks to the cocoa powder. It brings a sweetness that perfectly balances with the creamy peanut butter kick.
- Soft and Chewy Texture The mix of butter and peanut butter creates cookies that are soft in the middle with slight chewiness. Each cookie is satisfying and stays fresh for days.
- Simple Preparation With just a few easy steps, you can whip these up in no time. Mix the ingredients and bake, making them a quick go-to for any sweet craving.
- Great for Sharing This recipe yields a generous batch, making it ideal for gatherings or for packing lunches. Friends and family are sure to appreciate these tasty bites.
Chocolate Peanut Butter Cookies
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious chocolate peanut butter cookies that are soft and chewy, perfect for any occasion.
Ingredients
- ½ cup (113 g) butter
- ¾ cup (210 g) creamy peanut butter (commercial brands recommended for consistency)
- 1 ¼ cups (250 g) light brown sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ¼ cups (163 g) all-purpose flour (fresh for best texture)
- ½ cup (42 g) cocoa powder (natural cocoa recommended)
- ½ teaspoon salt
- ¾ teaspoon baking soda
Instructions
- Step 1: Preheat Your Oven: Set oven temperature to 375°F (190°C). Allow oven to fully heat while preparing cookie dough for even baking and desired chewiness.
- Step 2: Line Baking Sheets: Line two baking sheets with parchment paper. Set aside to prevent sticking and ease cleanup.
- Step 3: Beat the Butters Together: In a large bowl, beat butter and creamy peanut butter with an electric mixer at medium speed until smooth and creamy.
- Step 4: Add Sugars, Milk, and Vanilla: Add light brown sugar, milk, and vanilla extract to the butter mixture. Continue beating at medium speed until well combined and smooth.
- Step 5: Incorporate the Egg: Add in the egg and beat just until combined. Avoid overmixing at this point to maintain cookie texture.
- Step 6: Mix Dry Ingredients: In a separate small bowl, whisk together all-purpose flour, cocoa powder, salt, and baking soda until evenly blended.
- Step 7: Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the peanut butter mixture. Mix on low speed just until no dry flour remains. Do not overmix to prevent tough cookies.
- Step 8: Scoop the Dough: Using a 1.5 tablespoon cookie scoop, portion dough onto prepared baking sheets. Space dough balls approximately 2 inches apart to allow proper spreading.
- Step 9: Flatten Cookies: Gently flatten dough balls slightly in a crisscross pattern using the tines of a fork.
- Step 10: Bake Them Right: Bake in preheated oven for 7–8 minutes. Remove when cookie edges are set but centers appear slightly underbaked. Avoid overbaking to keep softness and chewiness.
- Step 11: Cool and Enjoy: Allow cookies to cool on baking sheets for 5 minutes. Then transfer to a wire rack to cool completely; this resting maintains texture.
Notes
- Room Temperature: Store cookies in an airtight container at room temperature for up to 2 days to keep them soft.
- Refrigeration: Place cookies in an airtight container and refrigerate up to 7 days to extend freshness while maintaining chewiness.
- Freezing: Wrap individual cookies in plastic wrap or aluminum foil, then store in a freezer container up to 2 months. Thaw at room temperature before serving.
- If cookies spread too much during baking, chill dough for 20 minutes before scooping.
- For softer, chewier cookies, slightly underbake; look for edges set and centers slightly underdone at 8 minutes.
- If cookies turn out dry, add 1 tablespoon milk when mixing dry ingredients to increase moisture.
- Rotate baking sheets halfway through baking to ensure even heat distribution and consistent baking.
- For a richer chocolate flavor, substitute 2 tablespoons of cocoa powder with 2 tablespoons melted dark chocolate mixed into the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
Ingredient Notes
- Granulated sugar: Go for a good quality granulated sugar. It sweetens the cookies and helps them hold together nicely.
- Brown sugar: Light or dark brown sugar works well. The molasses in it adds extra moisture and rich flavor, so don’t skip this!
- Peanut butter: Use a creamy or natural peanut butter that you love. It provides that signature nutty flavor and helps bind the cookies together.
- All-purpose flour: Get a good quality all-purpose flour for the best texture. Make sure it’s fresh to ensure a softer cookie.
- Baking soda: This ingredient gives the cookies a lift, so your cookies aren’t dense. Make sure it’s fresh for the best results.
- Vanilla extract: Use pure vanilla extract for the best flavor. It enhances the overall taste profile of the cookies.
- Chocolate chips: Semi-sweet chocolate chips are ideal since they balance well with the sweetness. Look for brands that melt well.
Recipe Tips
- If cookies spread too much, chill the dough for 20 minutes before baking to firm it and minimize spreading.
- When cookies aren’t chewy, underbake slightly and check for slight underbaking at 8 minutes until edges look set.
- If the cookies are dry, add 1 tablespoon milk when mixing dry ingredients for more moisture before baking.
- For uneven cooking, rotate the baking sheets halfway through baking to ensure even heat distribution among cookies.
- If you want a richer flavor, substitute 2 tablespoons of cocoa powder with an equal amount of melted dark chocolate in the dough.
Serving Suggestions
Serve chocolate peanut butter cookies with a tall glass of cold milk or a cup of hot coffee. Pair them with fresh fruit salad or simple yogurt for a refreshing contrast.
Use chocolate peanut butter cookies to make ice cream sandwiches or crumble them over a dessert parfait. Add to a s’mores bar or layer them in a cake for added flavor and crunch.
Top with melted chocolate or a drizzle of caramel sauce for added richness. Sprinkle sea salt or crushed nuts for a satisfying finish.
Recipe variations
- You can use natural peanut butter instead of creamy for a different texture in chocolate peanut butter cookies. Add ½ cup chopped peanuts for crunch.
- Add ½ cup mini chocolate chips to the batter to boost chocolate flavor without overpowering the peanut butter. Either semi-sweet or dark chocolate chips work well.
- Either all-purpose flour or a gluten-free blend can be used. If using gluten-free, add ¼ teaspoon xanthan gum for structure consistency in the chocolate peanut butter cookies.
- If making a smaller batch, halve all ingredients. For more cookies, double the recipe and bake on parchment-lined sheets to prevent sticking, similar to Classic Pumpkin Oatmeal Cookies.
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How to Store?
To keep your chocolate peanut butter cookies fresh and delicious, follow these storage tips:
Room Temperature: Store chocolate peanut butter cookies in an airtight container at room temperature up to 2 days, keeping them soft and ready to eat.
Refrigeration: Place cookies in an airtight container and refrigerate up to 7 days to extend freshness while maintaining their chewy texture.
Freezing: Wrap cookies individually in plastic wrap or aluminum foil, place in a freezer container, and freeze up to 2 months. Thaw at room temperature.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Chocolate Peanut Clusters
- Lemon Lavender Scones
- Pretzel with Honey Mustard
If you enjoyed this Chocolate Peanut Butter Cookies or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
