If you’re dreaming of the perfect combination of rich chocolate and creamy peanut butter, these Chocolate Peanut Butter Cookies are your new go-to treat. Each bite delivers a soft, chewy center studded with melty chocolate and irresistible peanut butter flavor, making them utterly impossible to resist. Best of all, they come together quickly and simply, so you can enjoy bakery-quality cookies without ever leaving your kitchen. Whether you’re baking with kids or just treating yourself, this recipe is a delicious way to satisfy any chocolate and peanut butter craving!

Chocolate Peanut Butter Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these cookies is in the simplicity of their ingredients—each one plays a crucial role in creating that classic, crave-worthy flavor and texture. Let’s break down how every component makes these Chocolate Peanut Butter Cookies especially memorable.

Unsalted butter, softened (1/2 cup): Provides richness and a tender texture; make sure it’s room temperature for easy mixing.
Granulated sugar (1/2 cup): Adds just the right amount of sweetness and helps the cookies spread a little as they bake.
Brown sugar (1/2 cup): Brings moisture and a lovely hint of caramel flavor for that soft, chewy bite.
Creamy peanut butter (1/2 cup): Delivers that signature peanut butter flavor; smooth peanut butter blends seamlessly into the dough.
Large egg (1): Holds everything together and adds a bit of richness.
Vanilla extract (1 teaspoon): Enhances both the chocolate and peanut butter flavors for an extra homey aroma.
All-purpose flour (1 cup): Forms the structure, keeping cookies soft yet sturdy.
Unsweetened cocoa powder (1/2 cup): Provides bold chocolate flavor without extra sweetness.
Baking soda (1/2 teaspoon): Gives a gentle lift, ensuring cookies don’t turn out too dense.
Salt (1/4 teaspoon): Balances all the sweet and rich flavors perfectly.
Mini chocolate chips (1/2 cup, optional): Adds bursts of melty chocolate in every bite; highly recommended if you love extra chocolatey cookies!

How to Make Chocolate Peanut Butter Cookies

Step 1: Prep Your Oven and Baking Sheet

Begin by preheating your oven to 350°F (175°C)—this way, it’s perfectly hot by the time your dough is ready. Line a baking sheet with parchment paper to stop any sticking and make for easy cleanup later. The parchment also helps the cookies bake evenly, so you never end up with burned bottoms.

Step 2: Cream Together the Wet Ingredients

In a large mixing bowl, blend the softened butter, granulated sugar, brown sugar, and creamy peanut butter together. Use a hand mixer or stand mixer on medium speed for a few minutes until the mixture looks light and fluffy. This step creates air pockets for that unbeatable chewy, soft texture. Once combined, beat in the egg and vanilla extract until everything is lush and smooth.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisking is key—it evenly distributes the baking soda and salt, making sure your cookies rise just right and don’t get too salty in one bite!

Step 4: Mix the Dough and Add Extras

Gradually add the dry mixture into your bowl of wet ingredients, mixing on low speed just until you no longer see streaks of flour. Be gentle—overmixing can make cookies tough. If you’re using mini chocolate chips, fold them in now. The dough should be thick and a bit sticky, and you’ll already smell that heavenly chocolate-peanut butter aroma.

Step 5: Portion and Shape the Cookies

Scoop out tablespoon-sized balls of dough and place them on your prepared baking sheet, leaving about 2 inches between each one. These cookies do spread a little, so give them some room! Use your palm or the back of a spoon to gently press down the tops—you want to flatten them just slightly for even baking.

Step 6: Bake to Perfection

Bake the cookies for 9 to 11 minutes. The edges should look set, but the centers will be soft and a bit puffy—that’s exactly how you want them! They’ll continue baking as they cool on the sheet. Let them rest for 5 minutes before transferring to a wire rack, so they hold together perfectly and develop that irresistible chewy texture.

How to Serve Chocolate Peanut Butter Cookies

Garnishes

Take your presentation up a notch by drizzling cooled cookies with a bit of melted peanut butter or a sprinkle of extra mini chocolate chips on top before baking. A dash of flaky sea salt after baking also brings out the chocolatey flavor. For festive occasions, why not add a dusting of powdered sugar or some colorful sprinkles?

Side Dishes

Pair your Chocolate Peanut Butter Cookies with a tall glass of cold milk for the classic combo, or enjoy them alongside a scoop of vanilla ice cream for a dramatic dessert moment. They’re delicious with a mug of coffee or hot cocoa, making them a cozy treat for any time of day.

Creative Ways to Present

Layer these cookies on a rustic wooden board alongside assorted chocolates and berries for an impromptu dessert platter. You could also use them to make ice cream sandwiches—simply let them cool, fill with your favorite ice cream, and freeze for an hour. Stack them in a mason jar with a ribbon as a sweet edible gift that’s sure to bring a giant smile to anyone’s face.

Make Ahead and Storage

Storing Leftovers

Keep cooled Chocolate Peanut Butter Cookies in an airtight container at room temperature for up to 5 days. They stay beautifully soft and full of flavor, perfect for tucking into lunchboxes or grabbing for a quick snack.

Freezing

If you’d like to save some for later, freeze the fully baked cookies in a zip-top freezer bag with parchment in between the layers to prevent sticking. Alternatively, you can freeze unbaked dough balls for up to three months—just pop straight from the freezer onto your baking sheet and add an extra minute or two to the bake time.

Reheating

For that just-baked magic, warm leftover cookies in the microwave for 10 seconds or in a 300°F oven for 3-5 minutes. You’ll bring out the melty chocolate chips and the irresistible aroma every time.

FAQs

Can I use crunchy peanut butter instead of creamy?

Crunchy peanut butter will work just fine if you prefer a little extra texture. Expect your cookies to have delightful little peanut bits in every bite—just make sure it’s well mixed so your dough isn’t too crumbly.

Can I make these cookies gluten free?

Yes, you can substitute a cup-for-cup gluten free flour blend for the all-purpose flour. Just check that your other ingredients are gluten free (some brands of peanut butter or chocolate chips may have added ingredients).

How do I know when the cookies are done baking?

The edges should look set and slightly firm, while the centers will appear soft and a little underbaked. Don’t worry—the cookies will firm up as they cool, giving you that perfect chewy texture.

Can I double the recipe for a crowd?

Absolutely! This recipe doubles easily. Just use a large mixing bowl and be sure to rotate your baking sheets halfway through to ensure even baking.

Is it okay to skip the mini chocolate chips?

Of course—they’re optional! The base cookie is full of chocolate and peanut butter flavor, but if you love bursts of extra chocolate, don’t leave them out. You can also swap in peanut butter chips or white chocolate chips for a twist.

Final Thoughts

There’s just nothing like homemade Chocolate Peanut Butter Cookies to make any day a little brighter. I hope you give this easy, crowd-pleasing recipe a try and fall in love with its rich, comforting flavors. Happy baking, and don’t forget to share your batch with someone who loves chocolate and peanut butter as much as you do!

Chocolate Peanut Butter Cookies Recipe

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4.8 from 22 reviews

Author: admin
Total Time: 25 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in the perfect combination of rich chocolate and creamy peanut butter with these delectable Chocolate Peanut Butter Cookies. These cookies are easy to make and will satisfy any sweet tooth craving!

Ingredients

Scale

Cookie Dough:

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mini chocolate chips (optional)

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Instructions

Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream Ingredients: In a large bowl, cream together the butter, granulated sugar, brown sugar, and peanut butter until light and fluffy. Beat in the egg and vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in chocolate chips if using.
Scoop and Bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently press each ball down slightly. Bake for 9–11 minutes, or until the edges are set and the centers are soft.
Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra peanut butter flavor, drizzle with melted peanut butter after baking or press a few extra chocolate chips on top before baking.
Store in an airtight container for up to 5 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American