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+ servings

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 mins
Cook Time 20 mins
Chill Time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 24 cookies
Calories 277 kcal

Ingredients
  

  • 2 ¼ cup flour
  • 1 cup creamy peanut butter
  • 1 cup butter softened
  • cup cocoa powder do not pack spoon the cocoa powder into the measuring cup
  • cup sugar 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.
  • 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.

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: 277kcalCarbohydrates: 36gProtein: 5gFat: 14gSaturated Fat: 6gCholesterol: 34mgSodium: 179mgPotassium: 162mgFiber: 2gSugar: 25gVitamin A: 256IUCalcium: 32mgIron: 1mg