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These quick and easy chocolate peanut butter cookies are a rich, chewy, homemade treat we all love. Thick, soft, and delicious, these homemade cookies are baked from scratch for a classic, sweet dessert just like grandma used to bake.
There’s no pair quite like chocolate and peanut butter. Try these mouthwatering recipes that include them both. Our Chocolate Peanut Butter Ritz Cookies and Chocolate Peanut Butter No Bake Cookies are so delicious!
MORE COOKIES RECIPE:
Lofthouse Cookies | Twix Cookies
INGREDIENTS FOR CHOCOLATE PEANUT BUTTER COOKIES
You will need:
- 2 1/4 cups flour
- 1 cup creamy peanut butter
- 1 cup butter, softened
- 2/3 cup cocoa powder, DO NOT pack spoon the cocoa powder into the measuring cup
- 1 1/2 cup sugar, the 1/2 cup is for rolling the cookie dough balls in before baking
- 1 1/4 cup light brown sugar, packed
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
SUBSTITUTIONS and additions
Sugar: If you choose, you can skip the step of rolling the cookie 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 degrees 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. Set it aside.
STEP FOUR: Set aside the extra 1/2 cup of sugar to roll the dough balls in before making the criss-cross pattern. I like to put the sugar in a Ziploc bag to minimize the mess!
STEP FIVE: Using a stand mixer or a hand held mixer, 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 sifted flour, cocoa, baking soda, and baking powder 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 1/2 inch cookie dough balls.
STEP ELEVEN: Roll the cookie dough balls in the 1/2 cup of reserved sugar until each ball is completely covered.
STEP TWELVE: Place the sugared cookie dough balls on your prepared pan, about 2 inches apart. Then, using a fork, lightly press a criss-cross pattern into the cookies. Dip the fork in the sugar to keep it from sticking to the cookies.
STEP THIRTEEN: Bake the cookies for 8 to 10 minutes at 350 degrees.
STEP FOURTEEN: Let the 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.
STORAGE
IN THE FRIDGE: 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 chocolate peanut butter cookies are an old-fashioned favorite that everyone loves. The rich, buttery dough is bursting with chocolate and peanut butter. The classic crisscross pattern is dusted with sugar before baking, making for an irresistible homemade treat.
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Chocolate Peanut Butter Cookies
Ingredients
- 2 1/4 cup flour
- 1 cup creamy peanut butter
- 1 cup butter softened
- 2/3 cup cocoa powder do not pack spoon the cocoa powder into the measuring cup
- 1 1/2 cup sugar 1/2 cup is for rolling the cookie dough balls in before baking
- 1 1/4 cup light brown sugar packed
- 2 eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees.
- 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 1/2 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 1/2 in cookie dough balls.
- Roll the cookie dough balls in the 1/2 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.
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