Description
These Chocolate Peanut Butter Cookies are soft, chewy, and packed with rich chocolate and creamy peanut butter flavors. They are easy to make, perfect for dessert or a sweet snack, and can be made ahead.
Ingredients
Scale
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together peanut butter, unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add dry ingredients to wet mixture, mixing until just combined.
- Fold in chocolate chips. Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10-12 minutes, or until edges are set. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use creamy peanut butter for smoothest results.
- Do not overbake; cookies will firm up as they cool.
- For thicker, chewier cookies, chill dough for 30 minutes.
- Swap in dark chocolate chips for a richer flavor.
- Natural peanut butter can be used, but may result in a more crumbly texture.
- Freeze cookie dough for up to 3 months. Bake from frozen, adding 1-2 minutes to baking time.
- Cookies are done when edges are set and centers are slightly soft.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 0g
- Sodium: 0mg
- Fat: 10g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg
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