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Chocolate Peanut Butter Cookies

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close up shot of Chocolate Peanut Butter Cookies
Delicious, moist, and rich, these chocolate peanut butter cookies are the perfect homemade treat.
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Table of Contents
  1. Chocolate Peanut Butter Cookies Ingredients
  2. How To Make This Chocolate Peanut Butter Cookies Recipe
  3. How To Serve
  4. Storage 
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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.

close up shot of Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies Ingredients

Chocolate Peanut Butter Cookies raw ingredients that are labeled

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: 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.

OUR RECIPE DEVELOPER SAYS

Make sure you don’t pack the cocoa powder too tightly into the measuring cup. It would be way more than the recipe needs.

Chocolate Peanut Butter Cookies process shot of ingredients being mixed together in a pitcher

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 white sugar. Cream all of the ingredients together until you have a fluffy mixture. 

Chocolate Peanut Butter Cookies process shot of ingredients in a bowl

STEP SEVEN: Add the eggs one at a time and mix until the eggs are combined. Then, add the vanilla extract and mix again. 

Chocolate Peanut Butter Cookies process shot of an egg being added to ingredients in a bowl

STEP EIGHT: Slowly add the flour mixture until it is incorporated. 

Chocolate Peanut Butter Cookies process shot of ingredients being blended in a bowl

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 1½-inch cookie dough balls. 

STEP ELEVEN: Roll the balls of dough in the ½ cup of reserved sugar until each ball is completely covered.

Chocolate Peanut Butter Cookies process shot of balls of cookie dough being rolled in sugar

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. 

Chocolate Peanut Butter Cookies process shot of a criss cross indent being made on cookie dough balls on a baking sheet

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.

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! 

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. 

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

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.

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close up shot of Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies

5 from 9 votes
Delicious, moist, and rich, these chocolate peanut butter cookies are the perfect homemade treat.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings 24 cookies

Ingredients
  

  • cups flour
  • 1 cup creamy peanut butter
  • 1 cup butter, softened
  • cup cocoa powder, do not pack spoon the cocoa powder into the measuring cup
  • cups sugar, divided (½ cup is for rolling the cookie dough balls in before baking)
  • 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.
  • 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

Sodium: 179mg | Calcium: 32mg | Vitamin A: 256IU | Sugar: 25g | Fiber: 2g | Potassium: 162mg | Cholesterol: 34mg | Calories: 277kcal | Saturated Fat: 6g | Fat: 14g | Protein: 5g | Carbohydrates: 36g | Iron: 1mg
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  1. Denise Aurelia says

    5 stars
    Great recipe. Wish I could share the photo. I accidentally didn’t flatten 1 batch and I like them better. I also think regular sugar was a little too grainy, so I might do powdered sugar with the rest of my dough. Great recipe in general. I love the texture of the dough.💜

  2. Cynthia says

    5 stars
    Great recipe. I added white chocolate chips. I didn’t chill dough because I’m just not very patient..lol.. and I didn’t roll in sugar. They turned out great.

  3. Jay says

    5 stars
    Great recipe! The only thing I would change is the preheating of the oven, I would hold off on doing that until the cookies were going into the refrigerator prior to baking.

  4. Kimberly says

    5 stars
    These are delicious. The only thing I did differently was use dark brown sugar instead of light.

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