Published on
Chocolate Peanut Butter Cookies
These chocolate peanut butter cookies are delightfully chewy, moist, and flavorful, giving you the perfect sweet treat for any day of the week!
Jump to RecipeTable of Contents
These chocolate peanut butter cookies are a sweet and salty match made in cookie heaven. With rich peanut butter and delectable chocolate, these cookies are the perfect treat. This recipe is simple to make and delivers delightfully moist, chewy cookies that are sure to disappear from the cookie tin in no time!
Chocolate Peanut Butter Cookies Ingredients
You’ll need:
- 2¼ cups flour
- 1 cup creamy peanut butter
- 1 cup butter, softened
- ⅔ cup cocoa powder, DO NOT pack but instead spoon the cocoa powder into the measuring cup
- 1½ cups granulated sugar, divided (the ½ cup is for rolling the cookie dough balls in before baking)
- 1¼ cups light brown sugar, packed
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Substitutions and Additions
PEANUT BUTTER: Creamy and crunchy peanut butter both work well in this recipe so use whichever one you prefer.
CHOCOLATE CHIPS: If you want to add some extra decadence to these cookies, try adding some chocolate or peanut butter chips.
SUGAR: Rolling the dough balls in sugar before baking them makes them look almost sparkly when they’re finished baking, but it isn’t a necessary step. You can skip this part and your cookies will be just as delicious!
How to Make This Chocolate Peanut Butter Cookies Recipe
STEP ONE: Line a cookie sheet with parchment paper or a silicone baking mat.
STEP TWO: Into a large mixing bowl, sift together the flour, cocoa powder, baking powder, and baking soda then set aside.
STEP THREE: Set aside the extra ½ cup of sugar to roll the dough balls in before making the criss-cross pattern.
PRO TIP: I like using a small bowl so I can easily dip them in and roll the dough.
STEP FOUR: In a large bowl, using a stand mixer or a handheld mixer, cream the butter and the peanut butter on medium speed until they are well combined.
STEP FIVE: Add the light brown sugar and white sugar. Cream all of the ingredients together until you have a fluffy mixture.
STEP SIX: Add the eggs one at a time, mixing until well combined. Add vanilla extract and combine.
STEP SEVEN: Adding spoonfuls at a time, slowly add the flour mixture to the wet ingredients, mixing until incorporated.
PRO TIP: Once the wet and dry ingredients are combined, stop mixing. Over mixing cookie dough can lead to some tough cookies.
STEP EIGHT: Cover the cookie dough and refrigerate for 1 hour.
STEP NINE: Preheat the oven to 350°F.
STEP TEN: Scoop out the dough and roll it into 1 to 1 ½ inch balls using a small cookie dough scoop or tablespoon.
STEP ELEVEN: Roll the balls of dough around in the reserved sugar until covered.
STEP TWELVE: Once covered in sugar, place the balls of dough on your prepared baking sheet about 2 inches apart. Then, using a fork, lightly press a criss-cross pattern into the cookies.
STEP THIRTEEN: Bake the cookies for 8 to 10 minutes at 350°F.
PRO TIP: If you like a chewier cookie, consider checking them at 7 minutes and adjusting your cooking time as needed.
STEP FOURTEEN: Let the baked cookies rest on the baking sheet for about 2 to 3 minutes. This will help the cookies to keep their shape and allow them to lift off the parchment paper without sticking or falling apart.
STEP FIFTEEN: Allow the cookies to cool completely before storing them.
How To Serve
There’s never a bad time to serve these chocolate peanut butter cookies. They’re the perfect sweet treat after a tasty dinner, or as a snack throughout the day when you’re craving something sweet and salty. Make them extra delectable by sandwiching a spoonful of vanilla ice cream between two for a scrumptious ice cream sandwich.
Storage
IN THE FRIDGE: To keep these cookies fresh and chewy, store them in an airtight container at room temperature or in the fridge for 2 to 3 weeks.
IN THE FREEZER: These cookies last even longer in the freezer. Store them in a freezer-safe container or plastic bag and freeze them for up to 3 months.
Treat your loved ones and excite your taste buds with this simple and scrumptious cookie recipe! Made with many pantry staples, it’s a great recipe for making last-minute treats that will leave a lasting impression on anyone who enjoys them.
FAQ:
Q? Why do my cookies go flat?
A: If you find your cookies to be flat after baking, your oven may be too hot. When the oven is too hot, the butter melts too quickly, resulting in flat cookies. If the problem persists, you may need to get your oven calibrated.
Q? Why are my cookies crumbly?
A: These cookies can come out crumbly if too much of the dry ingredients were added. Follow the recipe, and when measuring out the cocoa powder, don’t pack it down into the measuring cup as you’ll get too much, potentially resulting in crumbly cookies.
Q? Can I freeze chocolate peanut butter cookies?
A: This is a great freezer cookie! Once they’ve cooled, place them in an airtight container or freezer bag and freeze them for up to 3 months.
Chocolate Peanut Butter Cookies
These chocolate peanut butter cookies are delightfully chewy, moist, and flavorful, giving you the perfect sweet treat for any day of the week!
Ingredients
- 2¼ cups flour
- ⅔ cup cocoa powder do not pack spoon the cocoa powder into the measuring cup
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1½ cups sugar divided (½ cup is for rolling the cookie dough balls in before baking)
- 1 cup butter softened
- 1 cup creamy peanut butter
- 1¼ cups light brown sugar packed
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Line a cookie sheet with parchment paper or a silicone baking mat.
- Sift the flour, cocoa powder, baking soda, and baking powder. Set it aside.
- Set aside the extra ½ cup of sugar to roll the dough balls in before making the criss-cross pattern.
- Using a stand mixer or hand held mixer, cream the butter and the peanut butter until well combined.
- Add the light brown sugar and sugar. Cream until fluffy.
- Add the eggs one at a time. Mix just until eggs are combined.
- Add the vanilla extract. Mix until combined.
- Slowly add the sifted flour, cocoa, baking soda, and baking powder mixture. Mix just until the flour is incorporated.
- Cover the cookie dough and refrigerator for 1 hour.
- Preheat oven to 350°F.
- Use either a small cookie dough scoop or a tablespoon to scoop out the dough. Shape them into 1 to 1½-inch cookie dough balls.
- Roll the cookie dough balls in the ½ cup reserved sugar until completely covered. You can use a quart-size Ziploc. It keeps it from being too messy.
- Place the sugared cookie dough balls about 2 inches apart.
- Using a fork, lightly press a criss-cross pattern into the cookies. In order to keep the fork from sticking, dip the fork in the sugar.
- Bake the cookies for 8 to 10 minutes.
- Let the cookies rest on the baking sheet for about 2 to 3 minutes. This helps the cookie keep its shape and allows the cookie to lift off of the parchment paper without sticking or coming apart.
- Allow cookies to cool and store in an airtight container.
Notes
Make sure you don’t pack the cocoa powder too tightly into the measuring cup. It would be way more than the recipe needs.
I like to put the sugar in a Ziploc bag to minimize the mess!
Dip the fork in the sugar to keep it from sticking to the cookies when you are pressing the pattern into the tops.
Leave a Comment