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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 1/2 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.