If you love the comforting flavors of chocolate and peanut butter, these soft, chewy Chocolate Peanut Butter Cookies will hit every sweet spot. With a rich cocoa base and creamy peanut butter blended into every bite, they’re a crowd-pleaser that’s easy to whip up with pantry staples.
Whether you’re baking for a cookie exchange, looking for a treat to share with friends, or just craving a warm cookie fresh from the oven—this recipe delivers big flavor and total cookie satisfaction.
Drawing from your love for chocolate and peanut butter combos (like the Chocolate Peanut Butter Banana Muffins, and Peanut Butter Cups Chocolate Chip Cookie Bites) and chewy cookies (like The Best Fudgy Brownie Cookies), these cookies are a must-bake. Let’s get started!
Table of Contents
Why You’ll Love This Recipe
- Chocolate + Peanut Butter Perfection: A classic flavor pairing for a reason.
- Quick & Easy: Ready in under 30 minutes with simple ingredients.
- Soft and Chewy: With just the right touch of cocoa richness.
- Freezer-Friendly: Make now, bake later, enjoy anytime.
- Versatile Treat: Great for holidays, lunchboxes, or late-night cravings.
What you will need + Smart Substitutions
Here’s a closer look at each ingredient and how you can swap or tweak based on dietary needs or preferences:
| Ingredient | Quantity | Substitution Ideas |
|---|---|---|
| 🍫 All-Purpose Flour | 1 cup | Use a 1:1 gluten-free blend for gluten-free option |
| 🥜 Peanut Butter | ½ cup | Almond butter or sunflower seed butter for nut-free |
| 🍫 Cocoa Powder | ½ cup | Dutch-processed for deeper flavor |
| 🧈 Unsalted Butter | ½ cup (softened) | Vegan butter or coconut oil |
| 🍬 Brown Sugar | ¾ cup | Coconut sugar or maple sugar |
| 🥚 Large Egg | 1 | Flax egg (1 tbsp flaxseed + 3 tbsp water) |
| 🍶 Vanilla Extract | 1 tsp | Almond extract or omit for simplicity |
| 🧂 Salt | ¼ tsp | Sea salt or pink salt |
| 🥄 Baking Soda | ½ tsp | Baking powder (1 tsp) for a puffier cookie |
| 🍚 Powdered Sugar | 2 tbsp | Optional—swap for a light drizzle of melted chocolate |
Step-by-Step Instructions (with Pro Tips)
Preheat and Prep
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
Tip: Using parchment prevents sticking and promotes even baking.
Cream Butter, Peanut Butter & Sugar
In a large bowl, beat together:
- ½ cup softened butter
- ½ cup peanut butter
- ¾ cup brown sugar
Mix until smooth and fluffy—about 2–3 minutes.
Add Egg and Vanilla
Beat in:
- 1 large egg
- 1 tsp vanilla extract
Continue mixing until fully incorporated.
Mix Dry Ingredients
In a separate bowl, whisk together:
- 1 cup flour
- ½ cup cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
Gradually add to the wet ingredients, stirring just until a dough forms.
Pro Tip: Don’t overmix! Overworking dough can lead to tough cookies.
Shape and Pattern the Cookies
Roll dough into 1-inch balls, place on the prepared baking sheet, and use a fork to flatten slightly and create a crisscross pattern.
Optional: Chill dough for 10–15 minutes to reduce spreading.
Bake and Cool
Bake for 10–12 minutes, or until edges are set and centers look slightly soft. Let cool on the sheet for 5 minutes before transferring to a wire rack.
Dust cooled cookies with powdered sugar for a sweet finishing touch.
Optional Add-Ins & Variations
- Mini Chocolate Chips – Add ½ cup for more chocolate bursts.
- Peanut Butter Chips – Mix in for a double peanut punch.
- Sea Salt Finish – A pinch on top enhances the peanut butter flavor.
- Drizzled Chocolate – Swap the powdered sugar for a dark chocolate drizzle.
- Caramel Swirl: Sticky and sweet for indulgence.
- Sprinkles: Colorful and fun for festive occasions.
- Stuffed Version – Add a mini Reese’s cup inside each dough ball!
Nutritional Information (Per Cookie – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 3 g |
| Carbohydrates | 20 g |
| Sugars | 11 g |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Fiber | 2 g |
| Sodium | 90 mg |
Based on 12 cookies using full-fat ingredients and cocoa powder.
Storage & Freezing Tips
At Room Temperature:
- Store in an airtight container for up to 5 days.
In the Fridge:
- Extend freshness by storing chilled for up to 1 week.
In the Freezer:
- Freeze baked cookies or unbaked dough balls for up to 3 months.
- Bake frozen dough directly—just add 1–2 minutes to the baking time.
Ingredient Substitutions Recap
- All-Purpose Flour → Gluten-Free Flour: Dietary-friendly structure.
- Peanut Butter → Almond Butter: Nutty, peanut-free alternative.
- Cocoa Powder → Dutch-Process Cocoa: Smoother chocolate flavor.
- Butter → Vegan Butter: Dairy-free richness.
- Egg → Flax Egg: Vegan binding substitute.
What to Serve with Chocolate Peanut Butter Cookies
- Milk: Dairy or plant-based, perfect for dunking.
- Vanilla Ice Cream: Creamy and cool for a dessert sandwich.
- Coffee: Espresso or latte to complement chocolate.
- Fresh Strawberries: Tart and sweet for balance.
- Hot Chocolate: Rich and cozy for indulgence.
FAQs
Can I use crunchy peanut butter?
Absolutely! It adds texture and extra nutty flavor.
How do I make peanut butter cookies chewier?
Use slightly less flour (about ¾ cup plus 2 tbsp) and underbake by 1 minute.
Can I double the peanut butter cookies recipe?
Definitely! Just use two baking sheets and rotate halfway through baking.
What’s the best way to reheat cookies?
Microwave for 10–15 seconds for that warm-from-the-oven feel.
How do I keep cookies soft?
Store in an airtight container with a slice of bread to maintain moisture, and don’t overbake. Check at 10 minutes.
Chocolate Peanut Butter Cookies
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Large mixing bowl (for dough)
- Electric mixer or whisk (for creaming)
- Spatula (for mixing)
- Fork (for crisscross pattern)
- Measuring cups and spoons
- Wire rack (for cooling)
- Optional: Cookie scoop (for uniform balls)
- Optional: Sifter (for powdered sugar)
Ingredients
- 1 cup all-purpose flour
- ½ cup peanut butter
- ½ cup cocoa powder
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- 2 tbsp powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together softened butter, peanut butter, and brown sugar until smooth.
- Beat in the egg and vanilla extract, then gradually add flour, cocoa powder, salt, and baking soda, mixing until a dough forms.
- Roll the dough into 1-inch balls, place on the baking sheet, and flatten slightly with a fork, creating a crisscross pattern.
- Bake for 10-12 minutes, then let cool on the sheet for 5 minutes before transferring to a wire rack.
- Dust with powdered sugar once cooled and serve.
These Chocolate Peanut Butter Cookies bring together everything we love about dessert—rich chocolate flavor, creamy peanut butter, and a soft, chewy texture that keeps you coming back for “just one more.” They’re quick to make, always a hit, and endlessly adaptable for any occasion.
So go ahead—preheat that oven, grab your whisk, and bake up a batch of these heavenly treats. Your cookie jar (and your taste buds) will thank you! 🍫🥜😋
