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Chocolate Peanut Butter Cookies

Irresistibly Chewy Chocolate Peanut Butter Cookies Recipe

These Chocolate Peanut Butter Cookies are a crowd-pleasing dessert, blending rich peanut butter with melty chocolate chips for a chewy treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter Softened
  • 1 cup Creamy Peanut Butter Can substitute with crunchy
  • 1 cup Light Brown Sugar Can substitute with dark brown for deeper flavor
  • 1/2 cup Granulated Sugar
  • 2 large Large Eggs For vegan, substitute with flax or chia eggs
  • 1 teaspoon Pure Vanilla Extract Almond extract can be used for variation
  • 1 1/2 cups All-purpose Flour Can substitute with gluten-free blend
  • 3/4 cup Unsweetened Cocoa Powder Carob powder can be used for a caffeine-free option
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt Kosher salt is a great alternative
  • 1 cup Semisweet Chocolate Chips Dark chocolate chips/chunks for a bolder flavor
Optional Add-Ins
  • 1/2 cup Chopped Nuts Walnuts or pecans pair well
  • 1/2 cup Dried Fruit Raisins or cranberries for a chewy texture

Equipment

  • Mixing bowl
  • Electric Mixer
  • Cookie scoop
  • Baking sheets
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat together softened unsalted butter and creamy peanut butter until smooth.
  3. Gradually add in the light brown sugar and granulated sugar, mixing until fluffy.
  4. Beat in the large eggs one at a time, incorporating each fully before adding the next.
  5. Pour in the pure vanilla extract, mixing until everything is homogenous.
  6. In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
  7. Gradually add the dry ingredients to the wet mixture, folding gently.
  8. Fold in the semisweet chocolate chips until evenly distributed.
  9. Scoop the dough onto the baking sheets, leaving about 2 inches of space between each.
  10. Bake for 10-12 minutes until edges are set but centers look soft.
  11. Let the cookies cool on the sheets for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 100mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Store cookies in an airtight container for up to 5 days. Freeze for longer storage. Reheat directly from the freezer.

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