Chocolate Peanut Butter Cookies

Delicious, moist, and rich, these chocolate peanut butter cookies are the perfect homemade treat.

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Prep Time10

Cook Time20

Total Time1 30

Servings cookies

Table of Contents

Chocolate Peanut Butter Cookies Ingredients
How To Make
Best Ways to Enjoy Chocolate Peanut Butter Cookies
Storage Tips
More Peanut Butter Recipes
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If you’re a fan of the unbeatable combo of chocolate and peanut butter, these chocolate peanut butter cookies will be downright irresistible! Rich, fudgy chocolate paired with salty peanut butter goodness, all wrapped up in a soft, chewy cookie. They’re easy, satisfying, and just the kind of treat that disappears faster than you can say, “I’ll just have one.”

Chocolate Peanut Butter Cookies Ingredients

Dry Ingredients

all purpose flour
cocoa powder
baking soda
baking powder
granulated sugar
light brown sugar

Wet Ingredients

eggs
vanilla extract

Fats

butter
peanut butter

Chocolate Peanut Butter Cookies raw ingredients that are labeled

Choosing The Right Peanut Butter

When it comes to making the best chocolate peanut butter cookies, let’s talk peanut butter – because not all peanut butters are created equal.

For cookies that are soft, chewy, and perfectly balanced, you want to use a conventional creamy peanut butter like Skippy or Jif. Why? These peanut butters have the ideal consistency and emulsification, meaning they’re smooth, stable, and won’t separate. This gives your cookies a cohesive texture, that buttery melt-in-your-mouth quality, and the right amount of peanut butter flavor without being gritty or oily.

Thinking about using natural peanut butter? You can – but beware. Natural peanut butter tends to have oil separation and a slightly grainy texture. Even if you mix it well, the cookies can turn out drier and crumbly instead of soft and chewy. And let’s be honest, no one wants a cookie that falls apart when you bite into it.

So, save the natural peanut butter for your toast and go with good old Skippy or Jif for cookies that’ll knock your socks off. Trust us – it’s worth it.

If you have the ingredients and love peanut butter, why stop at just one recipe? Dive into these irresistible variations to satisfy every craving:

How To Make

Baking Tips

Don’t pack the cocoa powder; instead, spoon it into the measuring cup and level it off. Packing can lead to dry, overly dense cookies.
Butter should be softened to room temperature but not melted. It should be soft enough to press with a finger, yet still hold its shape. This helps achieve a consistent, creamy dough.
If your dough feels sticky or soft, chill it for 30 minutes before baking. This helps the cookies hold their shape and prevents them from spreading too much in the oven.
Mix the dough just until the dry and wet ingredients are combined. Overmixing can lead to tough cookies.
Leave at least two inches between dough balls on the baking sheet to let cookies spread evenly and bake uniformly. Crowding can lead to uneven baking or cookies merging together.
Bake until the edges are set, but the centers still look slightly underdone. They will continue to firm up as they cool. Overbaking will dry out your cookies.
After removing them from the oven, let the cookies sit on the baking sheet for five minutes before transferring them to a cooling rack. This allows them to set properly.

Yes or No? Rolling The Dough in Sugar

Rolling cookie dough in sugar before baking – there’s a good reason why this little trick has stood the test of time.

Enhanced Texture: Rolling the dough balls in granulated sugar before baking gives the cookies a slightly crisp, sugary exterior that’s the perfect contrast to the soft, chewy inside.

Visual Appeal: The sugar coating can give cookies a sparkling, festive appearance – perfect for holidays, bake sales, or just when you want to impress someone (including yourself!).

But, if you’re not a fan of extra sweetness or want that soft texture from edge to center, feel free to skip it. No judgment here. At the end of the day, it’s your cookie – make it the way you love it!

Best Ways to Enjoy Chocolate Peanut Butter Cookies

If you’ve got a fresh batch of chocolate peanut butter cookies, let’s talk about the best ways to devour them. First up, the classic: with a glass of cold milk. Dunk those warm cookies right in. Honestly, it never gets old.

If you can’t wait, savor them out of the oven when they’re slightly cooled but still gooey. The chocolate and peanut butter will be rich, melty, and absolutely irresistible.

For an extra cozy treat, pair your cookies with a cup of hot chocolate or Bailey’s hot chocolate. The warmth of the drink and the rich, nutty sweetness of the cookies? Absolute perfection.

Other Ways To Enjoy

Crumbled Over Ice Cream – Break up a few cookies and sprinkle the crumbs over your favorite ice cream for a crunchy topping.

Dipped in Chocolate – Dip half of each cookie in melted chocolate and let it harden for a fancy finish and extra chocolatey goodness.

Straight from the Freezer – For a chewy, cool twist, enjoy the cookies straight from the freezer. Perfect for hot days or when you want a firmer bite.

However you eat them, just enjoy. Because life is better with cookies. 🙂

MORE COOKIE RECIPES

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Peanut Butter No Bake Cookie Recipe

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Chocolate Peanut Butter Ritz Cookies

Storage Tips

Room Temperature Storage: Best for short-term (up to 5 days)

Place cookies in an airtight container.
Add a slice of fresh bread to the container. The cookies absorb moisture from the bread, helping them stay soft. Change the bread slice every 2-3 days if needed.
Layer cookies between parchment paper to prevent them from sticking together.
Keep the container in a cool, dry place away from direct sunlight or heat sources.

2. Refrigeration: Best for extending freshness (up to 2 weeks)

Avoid refrigeration if you want ultra-soft cookies, as the fridge tends to dry them out slightly.
Place cookies in an airtight container.
Let cookies come to room temperature before eating for the best texture.

3. Freezing Baked Cookies: Best for long-term storage (up to 3 months)

Place the cookies in a single layer on a baking sheet and freeze for about 1 hour (this prevents them from sticking together).
Transfer the frozen cookies to a freezer-safe bag or airtight container.
Label and date the container.
When ready to enjoy, let them thaw at room temperature for about 30 minutes. For a warm treat, pop them in the oven at 300°F (150°C) for 5 minutes to refresh.

Making These Cookies Ahead

If you want fresh-baked cookies on demand, freezing the dough is a fantastic option. This way, you can enjoy warm, freshly baked cookies anytime you get a craving. To do this:

Roll the dough into individual balls and place them on a baking sheet lined with parchment paper.
Freeze the dough balls until they are firm, about one hour.
Once solid, transfer them to a freezer-safe bag, making sure to squeeze out as much air as possible to prevent freezer burn.
Label and date the bag so you know how long they’ve been stored (they’ll stay good for up to three months).
When you’re ready to bake, simply place the frozen dough balls on a cookie sheet and bake as directed, adding one to two extra minutes to the baking time — no need to thaw.

close up shot of a line of Chocolate Peanut Butter Cookies in a serving dish

These chewy chocolate peanut butter cookies are an old-fashioned favorite that everyone loves. The rich, buttery dough is bursting with chocolate and peanut butter flavor. The classic crisscross pattern is dusted with sugar before baking, making for an irresistible homemade treat.

FREQUENTLY ASKED QUESTIONS

Should I use unsweetened or Dutch cocoa?

Make sure you use unsweetened cocoa in this recipe.

Ca I double this recipe?

Yes, you can double the recipe. Just make sure you use a large enough mixing bowl and measure all ingredients carefully. Mix the dough just until combined to avoid overworking it.

More Peanut Butter Recipes

Chocolate Peanut Butter Cookies

5 from 23 votes

Delicious, moist, and rich, these chocolate peanut butter cookies are the perfect homemade treat.

Prep Time 10

Cook Time 20

Total Time 1 30

Servings cookies

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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.

Video

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.

Nutrition

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Chocolate Peanut Butter Cookies