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!
¾cupcreamy peanut butterlike Jif or Skippy (190 grams)
1large eggat room temperature
1teaspoonpure vanilla extract
Instructions
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.
Video
Notes
Storage Instructions: Cookies may be stored in an airtight container at room temperature for up to one week.Freezing Instructions: Cookies and cookie dough will freeze well for up to 3 months.