Tender, soft, deliciously thick chocolate peanut butter cookies are easy to make, infused with vanilla flavor and loaded with peanut butter flavors! Tastes even better when rolled in sugar and has chewy, cakey center.
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Why we love these cookies
- If you love peanut butter and chocolate, these cookies are the best homemade treat you can make for yourself and family.
- It’s a crowd pleaser! Your entire family would love it.
- These homemade cookies are made from scratch.
- You’ll need very few ingredients to bake these cookies.
- Chocolate peanut butter cookies are rich, buttery, loaded with peanut butter flavors with chewy cakey center.
Ingredients needed for these cookies
Chocolate peanut butter cookies needs the below ingredients-
- 2 ¼ cup all purpose flour
- 1 cup softened butter
- 1 cup peanut butter (you can use creamy or crunchy peanut butter)
- 1 + ½ cup granular white sugar
- 1 ¼ cup light brown sugar
- 2 eggs
- â…” cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoon vanilla extract
Ingredients additions and substitutions
- Can use creamy peanut butter or crunchy peanut butter for this recipe.
- Make sure you use unsweetened cocoa powder.
- Don’t tightly pack cocoa powder, more cocoa powder will make the dough to be drier.
- Ensure all ingredients are at room temperature. Butter should be softened and if you have eggs and peanut butter stored in refrigerator, leave it on counter for an hour or two before you start with the cookies.
- Additional ingredients like dark chocolate chips, white chocolate chips can be added to cookie dough.
- Rolling cookie dough in sugar is optional step. If you prefer to leave the cookies plain, skip the step of rolling in sugar.
How to make it
Mix dry ingredients-
In a medium bowl, sieve together all-purpose flour, cocoa powder, baking powder, baking soda and salt.
Mix all ingredients, keep aside until used.
Cream butter-
You can use stand mixer or hand mixer. To a large bowl add softened butter and peanut butter. Beat until creamy.
To the creamy butter add white sugar and light brown sugar and beat until sugar completely blends.
Add one egg at a time and beat until egg blends to the mix.
Pour vanilla extract, continue to beat.
Make the dough-
To the wet ingredients add dry flour ingredients in 2 or 3 parts and continue to beat until dry ingredients blends with wet ingredients.
Don’t over beat the dough. Mix until just blended.
Using a silicone spatula scrape edges of the bowl and mix dough well.
Chill dough-
Cover cookie dough with cling film and chill dough in refrigerator for 1 hour.
If you plan to roll cookie dough in sugar, you need dough that is slightly firm so It’s easy to work with it.
You can skip chilling dough step if you prefer to make plain chocolate peanut butter cookies.
Shaping cookies-
Remove chilled dough from fridge.
Using a medium scooper (I used medium OXO scoop) scoop cookie dough.
Roll cookie dough in sugar.
Place sugar coated dough 2 inch apart on baking tray lined with parchment paper or silicon mat.
Dip fork in sugar and then press criss-cross pattern on the dough.
Bake cookies-
Bake cookies in pre-heat oven at 350F for 8-14 minutes.
Remove tray from oven, allow cookies to cool on the tray for 5-7 minutes. This will help cookies retain their shape.
Then carefully transfer cookies to wire rack to cool completely.
Allow cookies to cool completely before storing them.
Enjoy!
Expert tips to make best chocolate peanut butter cookies
- You can use creamy or crunchy peanut butter to make these cookies. Both will result in chewy, cakey thick soft cookies.
- Make sure you use unsweetened cocoa powder.
- Don’t tightly pack cocoa powder, more cocoa powder will make the dough to be drier.
- Rolling cookie dough in sugar is an optional step. If you prefer to leave the cookies plain, skip the step of rolling in sugar.
- Dip the fork in sugar and then press a criss-cross pattern on the dough. This prevents the fork from sticking to the dough.
- After baking, allow cookies to cool outside the oven on the tray for 5-7 minutes. This will help cookies retain their shape. If you try to lift the cookies soon as it comes out of the oven, cookies will fall apart not to forget the risk of burning fingers as cookies would be very hot.
- Allow cookies to cool completely before storing them.
FAQS
Chocolate peanut butter cookies stay fresh for one week when stored in an air-tight container. You can store them on the counter or refrigerate these.
The dough can be made ahead of time. Make the dough as per the recipe and shape the dough into balls. Cookie dough balls can be stored in the refrigerator for up to 5 days, or frozen for up to 3 months.
If you plan to roll the cookie dough in sugar, you need a slightly firm dough so It’s easy to work with it.
You can skip the chilling dough step if you prefer to make plain chocolate peanut butter cookies.
Don’t tightly pack cocoa powder, more cocoa powder will make the dough to be drier.
Add two tablespoon milk to dough to fix dough consistency.
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📋Chocolate Peanut Butter Cookies
Ingredients
- 2 ¼ cup all-purpose flour
- 1 cup softened butter
- 1 cup peanut butter you can use creamy or crunchy peanut butter
- 1 + ½ cup granular white sugar
- 1 ¼ cup light brown sugar
- 2 eggs
- â…” cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoon vanilla extract
Instructions
- Pre-heat oven to 350F.
- In a medium bowl, sieve together all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Mix all ingredients, and keep aside until use.
- You can use a stand mixer or hand mixer. To a large bowl add softened butter and peanut butter. Beat until creamy.
- To the creamy butter add white sugar and light brown sugar and beat until sugar completely blends.
- Add one egg at a time and beat until the egg blends into the mix.
- Pour vanilla extract, and continue to beat.
- To the wet ingredients add dry flour ingredients in 2 or 3 parts and continue to beat until dry ingredients blends with wet ingredients.
- Don’t overbeat the dough. Mix until just blended.
- Using a silicone spatula scrape edges of the bowl and mix the dough well.
- Cover cookie dough with cling film and chill dough in the refrigerator for 1 hour.
- If you plan to roll the cookie dough in sugar, you need a dough that is slightly firm so It’s easy to work with it.
- You can skip the chilling dough step if you prefer to make plain chocolate peanut butter cookies.
- Remove chilled dough from the fridge.
- Using a medium scooper (I used a medium OXO scoop) scoop cookie dough.
- Roll cookie dough in sugar.
- Place sugar-coated dough 2 inches apart on a baking tray lined with parchment paper or a silicone mat.
- Dip the fork in sugar and then press criss-cross pattern on the dough.
- Bake cookies in a pre-heat oven at 350F for 8-14 minutes.
- Remove the tray from the oven, and allow cookies to cool on the tray for 5-7 minutes. This will help cookies retain their shape.
- Then carefully transfer cookies to a wire rack to cool completely.
- Allow cookies to cool completely before storing them.
- Enjoy!
Video
Notes
- You can use creamy or crunchy peanut butter to make these cookies. Both will result in chewy, cakey thick soft cookies.
- Make sure you use unsweetened cocoa powder.
- Don’t tightly pack cocoa powder, more cocoa powder will make the dough to be drier.
- Rolling cookie dough in sugar is an optional step. If you prefer to leave the cookies plain, skip the step of rolling in sugar.
- Dip the fork in sugar and then press criss-cross pattern on the dough. This prevents the fork from sticking to the dough.
- After baking, allow cookies to cool outside the oven on the tray for 5-7 minutes. This will help cookies retain their shape. If you try to lift the cookies soon as it comes out of oven, cookies will fall apart not to forget the risk of burning fingers as cookies would be very hot.
- Allow cookies to cool completely before storing them.
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