Chocolate Peanut Butter Cookies: A Classic Flavor Combination
If you’re a fan of the classic chocolate and peanut butter combination, then these Chocolate Peanut Butter Cookies are going to be your new favorite treat. Soft, chewy, and packed with rich cocoa and creamy peanut butter, these cookies have the perfect balance of sweetness and indulgence. Whether you’re making them for a family gathering, a weekend treat, or simply to satisfy your sweet tooth, these cookies are easy to bake and even easier to enjoy!
Here’s how to make them.
Ingredients
- 2¼ cups all-purpose flour
- ⅔ cup cocoa powder (do not pack)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1½ cups sugar (½ cup reserved for rolling dough)
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1¼ cups light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Directions
Step 1: Prepare the Baking Sheet
Line a cookie sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking. Set it aside for later.
Step 2: Sift the Dry Ingredients
In a medium bowl, sift together the flour, cocoa powder, baking powder, and baking soda. This ensures even distribution of the dry ingredients and helps the cookies rise evenly. Set the bowl aside.
Step 3: Set Aside Rolling Sugar
In a small bowl, reserve ½ cup of sugar. This will be used to roll the cookie dough balls in before baking, giving the cookies a sweet, crackly exterior.
Step 4: Cream the Butter and Peanut Butter
Using a stand mixer or hand mixer, cream together the softened butter and creamy peanut butter on medium speed until the mixture is smooth and well-combined.
Step 5: Add the Sugars
Add the light brown sugar and the remaining 1 cup of sugar to the butter mixture. Beat on medium speed until the mixture becomes light and fluffy, about 2-3 minutes.
Step 6: Add the Eggs and Vanilla
Beat in the eggs one at a time, mixing just until combined. Add the vanilla extract and mix well, ensuring the wet ingredients are fully incorporated.
Step 7: Combine the Wet and Dry Ingredients
Gradually add the sifted dry ingredients to the wet mixture. Mix on low speed until the flour is fully incorporated into the dough. Be careful not to overmix, as this can make the cookies tough.
Step 8: Chill the Dough
Cover the cookie dough and refrigerate it for 1 hour. Chilling the dough helps to firm it up, making it easier to roll into balls and ensuring the cookies bake evenly.
Step 9: Preheat the Oven
While the dough is chilling, preheat your oven to 350°F (175°C).
Step 10: Form the Dough Balls
Once the dough is chilled, scoop out the dough using a small cookie scoop or tablespoon. Shape each portion into 1 to 1½-inch balls.
Step 11: Roll in Sugar and Press
Roll each dough ball in the reserved ½ cup of sugar until fully coated. Place the dough balls on the prepared cookie sheet, spacing them about 2 inches apart. Using a fork, press a criss-cross pattern onto each cookie. To prevent the fork from sticking to the dough, dip it in sugar before pressing.
Step 12: Bake the Cookies
Bake the cookies for 8-10 minutes, or until the edges are set. The centers may look slightly soft, but they will firm up as the cookies cool.
Step 13: Cool the Cookies
Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire cooling rack. Let them cool completely before serving or storing.
Step 14: Store the Cookies
Once cooled, store the cookies in an airtight container at room temperature for up to a week. This will help keep them soft and chewy.
Recipe Summary
- Prep Time: 15 minutes
- Chilling Time: 1 hour
- Cook Time: 8-10 minutes
- Total Time: 1 hour 30 minutes
- Servings: 24 cookies
- Calories: 210 kcal per cookie
Tips for Success
- Chilling the Dough: Don’t skip the chilling step! Chilling the dough helps prevent the cookies from spreading too much while baking, resulting in a thicker, chewier texture.
- Fork Marks: Dipping the fork in sugar before pressing the criss-cross pattern helps to prevent the dough from sticking, creating perfect marks every time.
- Storage: These cookies stay soft for several days when stored in an airtight container. You can also freeze the dough balls for later use—just bake directly from frozen and add a minute or two to the baking time.
Final Thoughts
Chocolate Peanut Butter Cookies are the perfect sweet treat for any occasion. The rich cocoa combined with the creamy peanut butter creates a classic, irresistible flavor combination that will have you reaching for seconds (or thirds!). Whether you enjoy them with a glass of milk or share them with friends and family, these cookies are guaranteed to be a hit.
Print
Chocolate Peanut Butter Cookies
- Total Time: 1 hour 30 minutes
- Yield: 24 1x
Description
These Chocolate Peanut Butter Cookies offer the perfect balance of rich cocoa flavor and creamy peanut butter goodness. Each bite brings a soft, chewy texture with a slightly crisp sugar coating, making them an irresistible treat. The criss-cross pattern on top adds a nostalgic touch to these classic cookies, while the combination of chocolate and peanut butter makes them the ultimate indulgence.
Ingredients
2¼ cups all-purpose flour
⅔ cup cocoa powder (do not pack)
1 teaspoon baking powder
1 teaspoon baking soda
1½ cups sugar (½ cup reserved for rolling dough)
1 cup unsalted butter, softened
1 cup creamy peanut butter
1¼ cups light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
Instructions
Prepare the baking sheet:
Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
Sift the dry ingredients:
In a medium bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Set this aside for later.
Set aside rolling sugar:
Reserve ½ cup of sugar to roll the cookie dough balls in before baking.
Cream the butter and peanut butter:
Using a stand mixer or hand mixer, cream together the softened butter and peanut butter until well combined and smooth.
Add sugars:
Add the light brown sugar and remaining sugar to the butter mixture. Cream together until light and fluffy.
Add eggs and vanilla:
Beat in the eggs one at a time, mixing until just combined. Add the vanilla extract and mix well.
Combine wet and dry ingredients:
Gradually add the sifted dry ingredients to the wet mixture. Mix on low speed until the flour is fully incorporated, being careful not to overmix.
Chill the dough:
Cover the cookie dough and refrigerate for 1 hour.
Preheat the oven:
Preheat your oven to 350°F (175°C).
Form the dough balls:
Scoop out the dough using a small cookie scoop or tablespoon, shaping them into 1 to 1½-inch balls.
Roll in sugar and press:
Roll each dough ball in the reserved ½ cup of sugar until fully coated. Place them on the prepared baking sheet about 2 inches apart. Using a fork, press a criss-cross pattern onto each cookie. To prevent sticking, dip the fork in sugar before pressing.
Bake:
Bake the cookies for 8-10 minutes, or until the edges are set.
Cool the cookies:
Allow the cookies to rest on the baking sheet for 2-3 minutes before transferring them to a cooling rack to cool completely.
Store:
Once cooled, store the cookies in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
Nutrition
- Calories: 210