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Chocolate Peanut Butter Cookies

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These chocolate peanut butter cookies are soft, rich, and loaded with melty chocolate chips and creamy peanut butter. Quick and easy to make, they’re the perfect homemade treat for any occasion.

Ingredients

Scale
  • 1 1/4 cups (155g) all-purpose flour
  • 1/3 cup (35g) unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (130g) creamy peanut butter (no-stir recommended)
  • 1/2 cup (100g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (130g) chocolate chips (semi-sweet, dark, or milk chocolate)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and peanut butter together until smooth and creamy (about 1 minute).
  4. Add the brown sugar and granulated sugar. Beat until fluffy and lighter in color, another 1-2 minutes.
  5. Add the egg and vanilla extract to the butter mixture. Beat until just combined.
  6. Add the dry mixture to the wet ingredients in two additions, stirring gently after each addition just until combined. Do not overmix.
  7. Fold in the chocolate chips until evenly distributed. The dough will be thick.
  8. Use a medium cookie scoop or tablespoon to portion dough onto the prepared baking sheet, spacing about 2 inches apart. Optionally, gently roll the dough balls between your palms for round cookies.
  9. Bake for 9-11 minutes, until the edges look set but the centers are slightly underdone.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Optionally, sprinkle with sea salt or press extra chocolate chips on top while warm.
  11. Enjoy warm or at room temperature. Store leftovers in an airtight container for up to 5 days.

Notes

For gluten-free cookies, use a 1:1 gluten-free flour blend. To make dairy-free, substitute vegan butter and dairy-free chocolate chips. For extra gooey centers, chill the dough for 30 minutes before baking. If using natural peanut butter, stir well before measuring. Cookies can be frozen for up to 2 months. For a fun twist, press a mini peanut butter cup into each cookie after baking.

Nutrition

Keywords: chocolate peanut butter cookies, easy cookies, homemade cookies, soft cookies, peanut butter chocolate, quick dessert, bake sale cookies, kid-friendly cookies, holiday cookies

Find it online: https://magnetmeal.com/chocolate-peanut-butter-cookies-recipe-easy-soft-and-irresistible-homemade-treats/