Chocolate Peanut Butter Cookies combine a soft cocoa cookie base with creamy peanut butter and plenty of peanut butter and chocolate chips. The cookies have lightly crisp edges, chewy centers, and a balanced blend of chocolate and roasted peanut flavor.
A short chilling time keeps the dough from spreading too quickly. The cookies can be baked immediately after chilling or portioned and frozen for convenient batches later.
Why You’ll Love This Recipe
- Combines chocolate and peanut butter in every cookie.
- Produces soft centers with lightly crisp edges.
- Uses both cocoa powder and chocolate chips.
- Requires only 30 minutes of chilling.
- The dough can be prepared and frozen ahead.
- Makes approximately 26 cookies.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy no-stir peanut butter
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 cup peanut butter chips
- 1/2 cup semisweet chocolate chips
The additional egg yolk adds richness and helps create a chewy center. No-stir peanut butter provides a more consistent texture than natural peanut butter, which can separate and make the dough oily.
Ingredient Substitutions
- Unsalted butter: Use salted butter and reduce the added salt to 1/4 teaspoon.
- Creamy peanut butter: Use crunchy peanut butter or a no-stir almond or cashew butter.
- Light brown sugar: Substitute dark brown sugar for a deeper molasses flavor.
- Semisweet chocolate chips: Use milk chocolate, dark chocolate, or white chocolate chips.
- Peanut butter chips: Replace them with additional chocolate chips or chopped peanut butter cups.
- All-purpose flour: Use a cup-for-cup gluten-free baking flour.
- Unsweetened cocoa: Natural or Dutch-process cocoa powder can be used.
How to Make Chocolate Peanut Butter Cookies
- Combine the dry ingredients.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Break up any visible cocoa lumps. - Cream the butter and peanut butter.
Place the softened butter and peanut butter in a large mixing bowl. Beat with an electric mixer on medium speed for approximately 1 minute, until smooth. - Add the sugars.
Add the brown sugar and granulated sugar. Beat for 2 to 3 minutes, until the mixture looks lighter and slightly fluffy. - Add the egg and yolk.
Beat in the whole egg, followed by the egg yolk. Scrape down the sides and bottom of the bowl. - Add the vanilla.
Mix in the vanilla extract until evenly incorporated. - Add the dry ingredients.
Reduce the mixer speed to low. Gradually add the flour mixture and mix only until no dry streaks remain. - Fold in the chips.
Add the peanut butter chips and chocolate chips. Fold them into the dough with a sturdy spatula until evenly distributed. - Chill the dough.
Cover the bowl and refrigerate the dough for 30 minutes. It should become firmer and easier to scoop. - Prepare the oven and pans.
Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. - Portion the cookies.
Scoop portions of dough measuring approximately 1 1/2 tablespoons each. Roll them gently into balls and place them 2 inches apart on the prepared baking sheets. - Bake.
Bake one sheet at a time for 9 to 11 minutes. The edges should look set, but the centers should remain soft and slightly underdone. - Cool.
Let the cookies rest on the baking sheet for 5 minutes. Transfer them to a wire rack and repeat with the remaining dough.
Tips for the Best Chocolate Peanut Butter Cookies
- Use creamy no-stir peanut butter for consistent results.
- Measure the flour and cocoa by spooning them into the cups and leveling the tops.
- Soften the butter without melting it.
- Cream the fats and sugars thoroughly.
- Stop mixing once the flour is incorporated.
- Chill the dough before baking.
- Remove the cookies while the centers still look soft.
Common Mistakes to Avoid
Using Oily Natural Peanut Butter
Natural peanut butter can separate and make the dough greasy or crumbly. Use a stabilized no-stir variety.
Adding Too Much Flour or Cocoa
Packed measuring cups can produce dry cookies. Spoon and level both ingredients rather than scooping directly from their containers.
Skipping the Chilling Time
Warm dough spreads more quickly. A 30-minute chill helps the cookies remain thick and chewy.
Overmixing the Dough
Mixing too long after adding the flour can make the cookies tough. Stop as soon as the dry ingredients disappear.
Overbaking
Chocolate cookies can look underdone because their color makes browning difficult to judge. Remove them once the edges are set and let them finish on the baking sheet.
Variations
Peanut Butter Cup Cookies
Replace the peanut butter chips with 1 cup of chopped miniature peanut butter cups. Chill the chopped candy before folding it into the dough.
Salted Chocolate Peanut Butter Cookies
Sprinkle a small amount of flaky sea salt over each dough ball immediately before baking.
Triple Chocolate Peanut Butter Cookies
Replace 1/2 cup of the peanut butter chips with white chocolate chips.
Chocolate Peanut Cookies
Add 3/4 cup chopped roasted peanuts along with the chocolate chips for additional crunch.
Mini Chocolate Peanut Butter Cookies
Portion the dough into 2-teaspoon balls and bake for approximately 7 to 9 minutes.
What to Serve With Chocolate Peanut Butter Cookies
- Cold milk
- Hot coffee
- Black tea
- Vanilla ice cream
- Chocolate ice cream
- Fresh strawberries
How to Store
Allow the cookies to cool completely before placing them in an airtight container. Store at room temperature for up to 5 days.
Baked cookies can be frozen for up to 3 months. Place parchment paper between the layers and thaw at room temperature.
To freeze the dough, portion it into balls and freeze them on a baking sheet until firm. Transfer the dough balls to a freezer-safe bag. Bake directly from frozen, adding 1 to 3 minutes to the baking time.
Frequently Asked Questions
Can I use natural peanut butter?
A no-stir peanut butter is more reliable. Natural peanut butter can separate and change the way the cookies spread.
Why did my cookies spread too much?
The butter may have been too warm, the dough may not have been chilled, or too little flour may have been used.
Why are my cookies dry?
Too much flour or cocoa powder and excessive baking time are common causes. Measure carefully and remove the cookies while the centers remain soft.
Can I chill the dough overnight?
Yes. Cover it tightly and refrigerate overnight. Let it stand at room temperature for several minutes if it becomes too firm to scoop.
How do I know when chocolate cookies are done?
Look at the texture rather than the color. The edges should be set, while the centers should still appear soft.
Can I leave out the peanut butter chips?
Yes. Replace them with additional chocolate chips, chopped peanuts, or chopped peanut butter cups.
Can I make the cookies larger?
Yes. Use approximately 3 tablespoons of dough per cookie and bake for 12 to 14 minutes. Leave additional space between the dough portions.
Final Thoughts
Chocolate Peanut Butter Cookies deliver both flavors through cocoa, creamy peanut butter, and two types of baking chips. Chill the dough and keep the baking time brief for cookies with thick, chewy centers.