Chocolate Peanut Butter Cookies
Classic peanut butter cookies are made even better with the addition of chocolate! These chocolate peanut butter cookies are soft, chewy, and easy to make. No dough chilling required!
If you love soft peanut butter cookies, you’re going to adore this chocolate variation!
Cocoa powder infuses the cookies with rich chocolate flavor, and the 3/4 cup of peanut butter means the cookies aren’t shy on peanut butter flavor either. These cookies remind me of peanut butter eggs, but in cookie form!
The dough comes together in about 20 minutes (if that!) and doesn’t need to be chilled prior to baking. This is a great recipe to whip out when you’re looking for a dessert to serve at the last minute!
These chocolate and peanut butter cookies call for a handful of basic ingredients you likely keep on hand. Let’s quickly go over the main ingredients:
- Peanut Butter: I recommend sticking with a creamy, no-stir peanut butter like Jif or Skippy. Natural peanut butter tends to make cookies greasier and causes them to spread too much.
- Brown Sugar: Either light or dark brown sugar will work just fine! Make sure to tightly pack your sugar into the measuring cup when you are measuring it out. If you don’t have any on hand, I have a post that explains how to make your own brown sugar.
- Cocoa Powder: Since this recipe uses baking soda, it’s best to stick with natural unsweetened cocoa powder.
- Butter: I suggest using unsalted butter for this recipe, since salted butter can taste more or less salty depending on the brand.
- Vanilla Extract: This might be a chocolate peanut butter cookie recipe, but you still need a little vanilla to enhance the overall flavor of the cookies.
How To Make Chocolate Peanut Butter Cookies
- Combine the dry ingredients: In a large mixing bowl, sift the flour and cocoa powder to remove any lumps, then whisk in the baking soda and salt.
- Combine the wet ingredients: Beat the butter until smooth (you can use a stand mixer or handheld electric mixer to do this). Add the brown sugar, followed by the peanut butter, egg, and vanilla. You’ll need to scrape down the sides of the bowl to make sure everything gets evenly incorporated.
- Add the dry ingredients to the wet: Mix until the dough is just combined.
- Roll the cookie dough into balls: Scoop out the dough using a 1.5 tablespoon cookie scoop, then roll into balls. Place each cookie dough ball onto parchment paper-lined cookie sheets.
- Make the criss-cross pattern: To do this, gently press the tines of a fork into the cookie dough balls.
- Bake: You’ll know the cookies are done once the tops are just set. Let cool on the baking sheets for 5 minutes before transferring to a wire cooling rack.
Yes! You may swap out the creamy peanut butter for an equal amount of crunchy peanut butter.
Yes, so long as it’s a no-stir variety. If you’re looking for a peanut-free recipe, I also have an easy almond butter cookie recipe here.
Of course! You can assemble and roll the cookie dough into balls, then chill for up to 3 days or freeze for up to 3 months before baking.
- If you only have salted butter on hand, you’re fine to use it. Just omit the additional salt called for in the recipe.
- You’ll want to bring the egg and butter to room temperature before mixing together the cookie dough. This makes it easier to mix everything together, and also helps the cookies bake evenly in the oven.
- You don’t have to make the criss-cross pattern on top of the cookies, but it makes them look more old-fashioned and helps the cookies spread some too.
Chocolate Peanut Butter Cookie Video
Chocolate Peanut Butter Cookies
- 1 ⅓ cups all purpose flour spooned & leveled (165 grams)
- ⅓ cup natural unsweetened cocoa powder (30 grams)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened (115 grams)
- 1 ¼ cups packed light brown sugar (250 grams)
- ¾ cup creamy peanut butter like Jif or Skippy (190 grams)
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350°F (177°C). Line two to three large baking sheets with parchment paper or silicone baking mats and set aside.
- In a large mixing bowl, sift together the flour and cocoa powder. Whisk in the baking soda and salt until well combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter until smooth. Mix in the brown sugar for 1 to 2 minutes or until well combined.
- Mix in the peanut butter, egg, and vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
- Add the dry ingredients and mix until just combined.
- Using a 1.5 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets. Roll each ball of cookie dough into a smooth ball and return to the baking sheets, making sure to leave a little room between each one.
- Gently press each ball of cookie dough down with the tines of a fork to make a criss-cross pattern.
- Bake for 10 to 12 minutes or until the tops of the cookies are set. Remove from the oven and allow to cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.