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Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies – Deliciously thick and soft chocolate cookies that are infused with vanilla, and LOADED with peanut butter flavour. The perfect cookies for chocolate PB lovers!

Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies

My Classic Peanut Butter Cookies have quickly become a reader favourite on the blog, which has inspired me to adapt from them to create these cookies!

These cookies are soft and thick, loaded with chocolate and peanut butter flavour, and beautifully patterned with crisscross tops.

They’re so quick and easy to throw together, only require simple ingredients, and are VERY more-ish! You chocolate peanut butter lovers are gonna love this recipe.

Looking for more cookies? Check out my Scottish Shortbread, Chocolate Orange Brownie Cookies, and my Banana Chocolate Chip Cookies.

Chocolate Peanut Butter Cookies
Chocolate Peanut Butter Cookies

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Plain/all-purpose flour
  • Cocoa powder: I used Dr. Oetker Fine Dark Cocoa Powder.
  • Baking soda
  • Salt
  • Unsalted butter: Softened to room temperature.
  • Smooth peanut butter
  • Light brown sugar: Using mostly brown sugar creates softer, chewier cookies.
  • Caster/granulated sugar
  • Large egg
  • Vanilla extract

How to make Chocolate Peanut Butter Cookies

To make these cookies, grab a medium mixing bowl and whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

In a separate large bowl, mix together the butter, peanut butter, and sugars until smooth and combined.

Add the egg and vanilla extract, and mix until combined.

Add the dry ingredients and fold in until combined.

TIP: If your mixture happens to be too crumbly to handle at this point, you can add milk (1 tablespoon at a time) until the dough starts to come together.

Roll the dough into 1-oz balls, and place them onto a baking tray lined with parchment paper or a silicone mat.

At this point, you can roll the dough balls in granulated sugar if desired.

Press them down gently with the tines of a fork, making a crisscross pattern.

Bake for 8 – 10 minutes. Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Chocolate Peanut Butter Cookies
Chocolate Peanut Butter Cookies

These Chocolate Peanut Butter Cookies are:

  • deliciously thick and soft
  • super quick and easy to make
  • rich in chocolate and loaded with PB flavour
  • patterned with crisscross tops
  • the perfect cookies for ANY occasion!

How long will these cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.

Want freshly-baked cookies every time? Cookie dough balls, shaped, can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Chocolate Peanut Butter Cookies
Chocolate Peanut Butter Cookies

Try these PB recipes next!

Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on FacebookPinterest, and Instagram.
Originally Published: November, 2016 | Updated: November, 2021. Post updated with new photos, recipe video, and a new and improved recipe.

Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies

Yield: 24 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Deliciously thick and soft chocolate cookies that are infused with vanilla, and LOADED with peanut butter flavour. The perfect cookies for chocolate PB lovers!

Ingredients

  • 1 cup (125g) plain/all-purpose flour
  • 1/2 cup (50g) cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (190g) smooth peanut butter
  • 1/2 cup (100g) light brown sugar
  • 1/4 cup (50g) caster/granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
  2. Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a separate large bowl, mix together the butter, peanut butter, and sugars until smooth and combined. Add the egg and vanilla, and mix until combined.
  4. Add the dry ingredients and mix until combined.
  5. TIP: If your mixture happens to be too crumbly to handle at this point, you can add milk (1 tablespoon at a time) until the dough starts to come together.
  6. Roll the dough into 1-oz balls, and place them onto the prepared baking tray. Press them down with the tines of a fork, making a crisscross pattern.
  7. If desired, you can roll the dough balls in granulated sugar before making the crisscross pattern.
  8. Bake for 8 - 10 minutes. Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool completely.

Notes

Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.

Cookie dough balls, shaped, can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.

Nutrition Information:
Yield: 24 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 127Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gCholesterol: 18mgSodium: 94mgCarbohydrates: 11gFiber: 1gSugar: 6gProtein: 3g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Kate

Monday 6th of June 2022

These are excellent! I was looking for a recipe with maximum peanut butter and chocolate, and this is the one. Easy to make, great texture, great flavor. Also substitutes well, for those who need it - I have a relative who can't eat gluten or dairy, so when he's around I swap out the butter for coconut oil and the flour for 1 to 1 gluten free flour. Works great, much better than most gf/df cookie recipes I've found.

Pat

Monday 14th of March 2022

I liked this recipe because the ingredients are simple, normal things that most people have on hand. Also very easy to mix up without a machine (hand or stand mixer). I made them exactly as the recipe directs. They came out well, although I did find them a tad dry. Wondering what if anything can be done about that? Thanks.

Hanna

Friday 19th of November 2021

These are totally calling my name! What a perfect cookie! I'm putting these on my baking list for this weekend!

Cissy

Friday 15th of October 2021

Marsha, can I substitute gf flour for regular four?

Marsha

Friday 15th of October 2021

Yes you can. Be sure to get one that contains xanthan gum - for example: King Arthur Gluten-Free Measure for Measure Flour.

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