chocolate peanut butter cookies

These soft and chewy chocolate peanut butter cookies are the best of both worlds—rich cocoa meets creamy peanut butter in every irresistible bite. With a fudgy brownie-like center and bits of melted peanut butter throughout, they’re the ultimate treat for chocolate and peanut butter lovers alike. These bakery-style cookies are easy to make, freeze beautifully, and are perfect for holidays, cookie swaps, or cozy nights at home.

Why You’ll Love This Recipe

• 🍫 Double the flavor: rich chocolate + creamy peanut butter
• 👩‍🍳 Easy one-bowl dough, no mixer required
• 🧈 Buttery soft and chewy texture
• 🥶 Dough can be chilled or frozen ahead of time
• 🎉 Perfect for holidays, lunchboxes, or bake sales
• 🧡 Kid and adult approved—guaranteed!

Ingredients

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ½ cup creamy peanut butter
• 1 large egg
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• Optional: sea salt flakes for garnish

Instructions

this recipe

1. Prep Dry Ingredients
   In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
2. Cream Butter & Sugars
   In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes.
3. Add Peanut Butter & Egg
   Mix in peanut butter, egg, and vanilla extract until fully combined.
4. Combine Wet & Dry
   Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain.
5. Fold in Chocolate Chips
   Gently fold in chocolate chips. Cover dough and chill for 30 minutes (optional, but helps prevent spreading).
6. Scoop & Bake
   Preheat oven to 350°F (175°C). Line baking sheet with parchment paper. Scoop dough into 1.5 tbsp-sized balls and place 2 inches apart.
7. Bake
   Bake for 9–11 minutes until edges are set but centers still look slightly soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
8. Optional Garnish
   Sprinkle with sea salt flakes or drizzle melted peanut butter over cooled cookies.

Recipe Details

Prep Time: 15 minutes
Chill Time: 30 minutes (optional)
Cook Time: 10 minutes
Total Time: 40–45 minutes
Servings: 18–20 cookies
Cuisine: American
Course: Dessert / Snack

Nutrition Facts (Per Cookie – Approximate)

• Calories: 180
• Carbs: 22g
• Sugar: 14g
• Fat: 10g
• Saturated Fat: 5g
• Protein: 3g
• Fiber: 1g
• Sodium: 100mg

Tips & Variations

• Want gooier cookies? Slightly underbake and cool on the pan.
• No chocolate chips? Add chopped peanut butter cups or white chocolate.
• For crispier cookies: Flatten dough slightly before baking and add 1–2 extra minutes.
• Freeze for later: Freeze dough balls and bake from frozen, adding 1–2 minutes to bake time.
• Gluten-free option: Use a 1:1 GF flour blend—no other changes needed.

FAQs

Can I use natural peanut butter?
You can, but make sure it’s well mixed and not too oily or runny. The texture may vary slightly.

Can I freeze baked cookies?
Absolutely! Freeze in a single layer, then store in a zip-top bag for up to 2 months.

Can I make these vegan?
Yes—use vegan butter, a flax egg (1 tbsp flaxseed + 3 tbsp water), and dairy-free chocolate chips.

What kind of cocoa powder should I use?
Unsweetened natural cocoa works best. Dutch-processed will make cookies slightly darker and more mellow.

Conclusion

These chocolate peanut butter cookies are soft, rich, and packed with bold flavor in every bite. With their fudgy centers and chocolatey peanut butter goodness, they’re bound to be a favorite in any cookie rotation. Whip up a batch today—you won’t regret it!