Chocolate Peanut Butter Cookies

 

a close up shot of Chocolate Peanut Butter Cookies in a baking dish
Chocolate Peanut Butter Cookies are moist and soft and full of chocolate peanut buttery flavor. These homemade cookies will be a new family favorite.
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Table of Contents
  1. Chocolate Peanut Butter Cookies Ingredients
  2. Substitutions and Additions
  3. How to Make This Chocolate Peanut Butter Cookies Recipe
  4. How to Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

Chocolate Peanut Butter Cookies are the perfect blend of peanut butter and chocolate that everyone will love. These cookies are perfectly moist and soft and full of chocolate peanut buttery flavor! To top them off, the cookies look beautiful with a patterned, crisscross top. 

Looking for more delicious peanut butter-filled desserts? Then you’ll also need to try Peanut Butter Cookie Cup, Reese’s Cookies, and Peanut Butter Dream Bars

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 cups sugar, divided (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 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 soda, and baking powder. Set it aside.

PRO TIP: 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 FOUR: Set aside the extra ½ cup of sugar to roll the dough balls in before making the criss-cross pattern. 

PRO TIP: You can use a Ziploc baggie to minimize the sugar mess.

STEP FIVE: Using a stand mixer or hand held mixer, cream the butter and the peanut butter until well combined.

STEP SIX: Add the light brown sugar and sugar. Cream until fluffy.

STEP SEVEN: Add the eggs one at a time. Mix just until eggs are combined.

STEP EIGHT: Add the vanilla extract. Mix until combined.

STEP NINE: Slowly add the sifted flour, cocoa, baking soda, and baking powder mixture. Mix just until the flour is incorporated.

STEP TEN: Cover the cookie dough and refrigerator for 1 hour.

STEP ELEVEN: 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.

STEP TWELVE: 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.

STEP THIRTEEN: Place the sugared cookie dough balls about 2 inches apart.

STEP FOURTEEN: Using a fork, lightly press a criss-cross pattern into the cookies. 

PRO TIP: In order to keep the fork from sticking, dip the fork in the sugar.

STEP FIFTEEN: Bake the cookies for 8 to 10 minutes.

STEP SIXTEEN: 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.

STEP SEVENTEEN: Allow cookies to cool and store in an airtight container.

How to Serve

These Chocolate Peanut Butter Cookies are ideal for everyone. Bring them as a treat after a kid’s game or treat your coworkers. Serve them with a cold glass of milk or a mug of hot chocolate. These cookies are sure to become a fan favorite and won’t last long. 

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. 

Chocolate Peanut Butter Cookies deliver a double dose of scrumptious flavor.  Chocolate and peanut butter are the perfect pairings, and it doesn’t get any better than these cookies. Friends and family will be lining up for these homemade cookies. 

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

a close up shot of Chocolate Peanut Butter Cookies in a baking dish

Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies are moist and soft and full of chocolate peanut buttery flavor. These homemade cookies will be a new family favorite.
Prep Time 10 mins
Cook Time 10 mins
Chill Time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 24

Ingredients
  

  • 2 ¼ 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)
  • 1 cup sugar
  • ½ cup sugar, The ½ cup is for rolling the cookie dough balls in before baking
  • 1 ¼ cup light brown sugar, packed
  • 2 eggs
  • 1 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla

Instructions
 

  • Preheat oven to 350*
  • 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. (I 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 1 at a time. Mix just until eggs are combined.
  • Add the vanilla
  • Slowly add the sifted flour, cocoa, baking soda and baking powder. 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. (I usually 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.

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.
  • You can use a Ziploc baggie to minimize the sugar mess.
  •  In order to keep the fork from sticking, dip the fork in the sugar.

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