Description
Delicious chocolate peanut butter cookies that are soft and chewy, perfect for any occasion.
Ingredients
Scale
- 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