Chocolate Peanut Butter Cookies Recipe
Deliciously rich and chewy Chocolate Peanut Butter Cookies combining the deep flavors of cocoa with creamy peanut butter chips and crunchy peanuts. Perfectly soft with a slight crisp on the edges, these cookies are easy to prepare and bake in under 30 minutes, making a delightful treat for any occasion.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 ⅓ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup butter
- ¾ cup brown sugar (packed)
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
Add-ins
- ¾ cup peanut butter chips
- ¼ cup chopped peanuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Melt Butter: Place ½ cup butter in a large microwave-safe bowl and microwave for about 40 seconds until mostly melted. Whisk the butter thoroughly until fully melted to ensure a smooth texture.
- Combine Sugars: Add ¾ cup packed brown sugar and ¼ cup granulated sugar to the melted butter. Mix well until the sugars are fully incorporated for a consistent sweetness.
- Add Vanilla and Egg: Stir in 1 teaspoon vanilla extract and 1 large egg. Mix until the wet ingredients are fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together 1 ⅓ cups all-purpose flour, ⅓ cup unsweetened cocoa powder, ½ teaspoon baking soda, and ¼ teaspoon salt. This ensures even distribution of leavening and cocoa powder.
- Combine Wet and Dry: Add the dry ingredients to the wet mixture. Stir until the dough just comes together to avoid overmixing. The dough should be soft and slightly sticky but not excessively sticky.
- Add Peanut Butter Chips and Peanuts: Gently fold in ¾ cup peanut butter chips and ¼ cup chopped peanuts for added texture and flavor.
- Shape Cookies: Using a medium cookie scoop or tablespoon, portion out 1.5 tablespoons of dough per cookie. Place the scoops about 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 7 to 10 minutes, until the cookies are set, puffy, and appear slightly underbaked in the center. This will yield a soft, chewy texture once cooled.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
Notes
- Properly measuring flour is important—spoon the flour into the measuring cup and level it off rather than scooping directly from the bag to avoid dense cookies.
- Cookies look slightly underbaked when removed; they will firm up as they cool.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For a nut-free version, omit the peanuts and peanut butter chips and replace with chocolate chips or other desired mix-ins.
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