September 25, 2023Review Recipe
Table of Contents
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.
Chocolate Peanut Butter Cookies Ingredients
When you take a bite of a chocolate peanut butter cookie, you’ll experience a heavenly combination of rich cocoa and nutty sweetness.
The soft, chewy texture makes each bite feel indulgent, yet the flavors mingle perfectly to avoid overwhelming your taste buds. It’s like a party in your mouth!
- 2¼ cups of flour
- ⅔ cup of cocoa powder, DO NOT pack but instead spoon the cocoa powder into the measuring cup
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1½ cups of granulated sugar, divided (the ½ cup is for rolling the cookie dough balls in before baking)
- 1 cup of butter, softened
- 1 cup of creamy peanut butter
- 1¼ cups of light brown sugar, packed
- 2 eggs
- 1 teaspoon of 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
Making this chocolatey twist on a classic is super easy to do, and you will have cookies warm out of the oven in no time.
STEP ONE: Line a cookie sheet with parchment paper or a silicone baking mat.
STEP TWO: 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.
STEP THREE: Set aside the extra ½ 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 FOUR: 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 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 and mix until the eggs are combined. Then, add the vanilla extract and mix again.
STEP SEVEN: Slowly add the flour mixture until it is incorporated.
STEP EIGHT: Cover the cookie dough and refrigerate for 1 hour.
STEP NINE: Preheat the oven to 350°F.
STEP TEN: Using either a small cookie dough scoop or a tablespoon, scoop out the 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.
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.
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.
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!
MORE COOKIE RECIPES
Cookies are such a fantastic treat to have in the freezer for later. Here’s how to keep them fresh.
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
You can freeze these cookies for up to three months in an airtight container.
Make sure you use unsweetened cocoa in this recipe.
These yummy cookies don’t have to be refrigerated and can be stored on the counter in an airtight container.
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Chocolate Peanut Butter Cookies
- 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
- 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.
- 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.