This post may contain affiliate links. Please read our privacy policy.
Chocolate peanut butter cookies put two of your favorite flavors into one soft, chewy cookie!
Chocolate cookies with peanut butter chips…do I even need to write anything else?Â
Seriously, I have said it many times…I am not a huge chocolate fan, but when chocolate is paired with peanut butter…I am all over it!Â
Don’t get me wrong, I definitely love a slice of the best chocolate cake every now and then. But it’s recipes like peanut butter blossoms, peanut butter cup brownies, and peanut butter pretzel dessert that really make me happy.
So these chocolate peanut butter cookies are a pretty obvious winner in our house!
Why you’ll love this chocolate peanut butter cookie recipe
This cookie recipe is the best of two worlds: rich chocolate cookies and nutty peanut butter cookies.
These cookies have a chocolate-peanut butter dough. Then we mix in peanut butter chips for even more nutty goodness.Â
They’re soft, chewy, and so delicious. And even better? They’re quick and easy to make.
That’s right: You don’t have to chill the dough before baking, so you can go from craving these chocolate peanut butter cookies to eating them in about half an hour.Â
I also highly recommend using these cookies to make ice cream sandwiches. Try them with rocky road ice cream or even espresso ice cream for a totally custom treat!
How to make chocolate peanut butter cookies
Ready to see how easy it is to make my chocolate peanut butter cookies??
Ingredients you’ll need
To make this recipe, you will need:
- 1 cup room-temperature unsalted butter
- 1/2 cup peanut butterÂ
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups peanut butter chipsÂ
Before you start baking, make sure you know how to measure flour correctly so that these cookies turn out perfect every time.Â
You also need to make sure your butter is softened to room temperature. If you forget to set it out ahead of time, check out my post on how to soften butter quickly.
For the peanut butter, you can use crunch or creamy. Both will work great!Â
This recipe uses unsweetened cocoa powder. If you aren’t sure about the differences between types of cocoa powder, check out my cocoa powder 101 post.
Peanut butter chips can be found in the baking aisle next to the chocolate chips. 1 3/4 cups is equal to 1 (10-ounce) bag.Â
Making these cookies
Start by creaming together the butters and sugar with a mixer until light and fluffy. This will take 3-5 minutes.
Beat in the eggs and vanilla until well combined.
Now grab a separate mixing bowl and whisk together the flour, cocoa, baking soda, and salt. Mix the dry ingredients into the butter mixture until just combined.
Fold in the peanut butter chips.
You can make small or large cookies with this recipe. For small cookies, use a medium (1.5 tablespoon) scoop to portion the dough onto lined baking sheets. Bake at 350°F for 8-10 minutes, until set.
For large cookies, use a large (3 tablespoon) scoop and increase the baking time to about 12 minutes.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to continue cooling.
Storage and freezing tips
Store chocolate peanut butter cookies in an airtight container at room temperature for 3-4 days.
You could also freeze the baked cookies in zip-top freezer bags or airtight containers for a couple of months. Let the cookies rest at room temperature for a couple of hours to thaw.
Or freeze the unbaked cookie dough so you can enjoy warm-from-the-oven cookies any time! Scoop the dough onto lined baking sheets, freeze until solid, and then store in zip-top freezer bags.
For more details on this process, check out my post on how to freeze cookie dough.
-
Preheat oven to 350°F. Line two cookie sheets with parchment paper.
-
In a large mixing bowl, cream together the butter, peanut butter and sugar until light and fluffy. Beat in the eggs and vanilla.
1 cup unsalted butter, 1/2 cup peanut butter, 1 1/2 cups granulated sugar, 2 large eggs, 2 teaspoons pure vanilla extract
-
In a medium bowl, whisk together flour, cocoa, baking soda and salt. Mix dry ingredients into the creamed mixture. Fold in the peanut butter chips.
2 cups all-purpose flour, 2/3 cup unsweetened cocoa powder, 3/4 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1 3/4 cups peanut butter chips
-
Use a medium cookie scoop (about 1.5 tablespoons) to drop cookie dough onto the prepared cookie sheets.
-
Bake for 8 to 10 minutes in the preheated oven, until set. Let cool 1-2 minutes on the cookie sheets, then transfer to wire racks.
Store in an airtight container at room temperature for 3-4 days.
Adapted from allrecipes.com.
Serving: 1cookie, Calories: 85kcal, Carbohydrates: 10g, Protein: 1g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 15mg, Sodium: 48mg, Potassium: 37mg, Fiber: 1g, Sugar: 6g, Vitamin A: 110IU, Calcium: 5mg, Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
