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Chocolate Peanut Butter Cookies
Delicious, moist, and rich, these chocolate peanut butter cookies are the perfect homemade treat. Baked from scratch, this buttery chocolate peanut butter combo is a favorite!
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These quick and easy chocolate peanut butter cookies are a rich, chewy, homemade treat we all love. Thick and delicious, these homemade cookies are baked from scratch for a classic, sweet dessert just like grandma used to bake.
Try more mouthwatering cookie recipes that feature the yummy pairing of chocolate and peanut butter. Our Chocolate Peanut Butter Ritz Cookies and Chocolate Peanut Butter No Bake Cookies are so delicious!
CHOCOLATE PEANUT BUTTER COOKIES INGREDIENTS
You will need:
- 2¼ cups flour
- 1 cup creamy peanut butter
- 1 cup butter, softened
- ⅔ cup cocoa powder, DO NOT pack spoon the cocoa powder into the measuring cup
- 1½ cup sugar, the ½ cup is for rolling the cookie dough balls in before baking
- 1¼ cup light brown sugar, packed
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
SUBSTITUTIONS AND ADDITIONS
PEANUT BUTTER: You could use creamy or crunchy peanut butter for these chewy cookies.
CHOCOLATE CHIPS: You could add chocolate chips or peanut butter chips for an extra decadent surprise.
SUGAR: If you choose, you can skip the step of rolling the dough balls in sugar. Some recipes have this and some don’t. This is really whatever you prefer.
HOW TO MAKE THIS CHOCOLATE PEANUT BUTTER COOKIES RECIPE
STEP ONE: Preheat the oven to 350°F.
STEP TWO: Line a cookie sheet with parchment paper or a silicone baking mat.
STEP THREE: Sift the flour, cocoa powder, baking powder, and baking soda into a large mixing bowl. Set dry ingredients aside.
PRO TIP:
Make sure you don’t pack the cocoa powder too tightly into the measuring cup. It is way more than the recipe needs.
STEP FOUR: Set aside the extra ½ cup of sugar to roll the dough balls in before making the criss-cross pattern.
PRO TIP:
I like to put the sugar in a Ziploc bag to minimize the mess!
STEP FIVE: In a large bowl, using a stand mixer or a handheld mixer on medium speed, cream the butter and the peanut butter until they are well combined.
STEP SIX: Add the light brown sugar and sugar. Cream all of the ingredients together until you have a fluffy mixture.
STEP SEVEN: Add the eggs in one at a time and mix until the eggs are combined. Then, add the vanilla extract and mix again.
STEP EIGHT: Slowly add the flour mixture until it is incorporated.
STEP NINE: Cover the cookie dough and refrigerate for 1 hour.
STEP TEN: Using either a small cookie dough scoop or a tablespoon, scoop out dough and shape it into 1 to 1 ½ inch cookie dough balls.
STEP ELEVEN: Roll the balls of dough in the ½ cup of reserved sugar until each ball is completely covered.
STEP TWELVE: Place the sugared cookie dough balls on your prepared baking sheet, about 2 inches apart. Then, using a fork, lightly press a criss-cross pattern into the cookies.
PRO TIP:
Dip the fork in the sugar to keep it from sticking to the cookies when you are pressing the pattern into the tops.
STEP THIRTEEN: Bake the cookies for 8 to 10 minutes at 350°F.
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
These perfect cookies are a dream for peanut butter lovers. They are best served with a tall glass of milk or for even more rich, chocolatey flavor, whip up a batch of Instant Pot hot chocolate.
MORE COOKIE RECIPES
STORAGE
IN THE FRIDGE: These soft chocolate peanut butter cookies can be stored at room temperature or in the fridge in an airtight container. They will last for 2 to 3 weeks if stored this way.
IN THE FREEZER: For longer storage, simply pop the cookies in the freezer in an airtight container. They will last for up to 3 months this way.
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
Can these cookies be frozen?
You can freeze these cookies for up to three months in an airtight container.
Should I use unsweetened or Dutch cocoa?
Make sure you use unsweetened cocoa in this recipe.
Do these cookies have to be refrigerated?
These yummy cookies don’t have to be refrigerated and can be stored on the counter in an airtight container.
MORE RECIPES YOU’LL LOVE
- Busy Day Chocolate Cake
- Homemade Pumpkin Spice Latte
- Peanut Butter Balls
- Disneyland Chocolate Peanut Butter Sandwich Bars
- Cream Cheese Chocolate Chip Cookies
- Double Chocolate Chip Cookies
- Chocolate Pudding Cake
Chocolate Peanut Butter Cookies
Delicious, moist, and rich, these chocolate peanut butter cookies are the perfect homemade treat. Baked from scratch, this buttery chocolate peanut butter combo is a favorite!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings 24 cookies
Ingredients
- 2 ¼ cup flour
- 1 cup creamy peanut butter
- 1 cup butter softened
- ⅔ cup cocoa powder do not pack spoon the cocoa powder into the measuring cup
- 1½ cup sugar ½ cup is for rolling the cookie dough balls in before baking
- 1¼ cup light brown sugar packed
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- 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. You can use a ziploc baggie to minimize the sugar mess.
- 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.
- Using either a small cookie dough scoop or a tablespoon to scoop out the dough. Shape them into 1 to 1 ½ in 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 to 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
TIP: Make sure you don’t pack the cocoa powder too tightly into the measuring cup. It is way more than the recipe needs.
TIP: I like to put the sugar in a Ziploc bag to minimize the mess!
TIP: Dip the fork in the sugar to keep it from sticking to the cookies when you are pressing the pattern into the tops.
Nutrition
Calories: 277kcal | Carbohydrates: 36g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 179mg | Potassium: 162mg | Fiber: 2g | Sugar: 25g | Vitamin A: 256IU | Calcium: 32mg | Iron: 1mg
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Comments
Gloria says
One of my favorite cookie recipes!
Lucie Cabral says
The recipe is easy to put together and the flavour is better than expected. Love them.
Diane says
Awesome!!!