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
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.
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
- Unsalted butter: Softened to room temperature.
- Smooth peanut butter
- Light brown sugar: Dark brown works too.
- 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 mix 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.
Press them down with the tines of a fork, making a crisscross pattern.
Bake for 10 – 12 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.
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!
Try these PB recipes next!
- Peanut Butter Swirl Brownies
- Peanut Butter & Jam Muffins
- No-Bake Chocolate Peanut Butter Bars
- No-Bake Peanut Butter Truffles
- 1 and 1/2 cups (187g) 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
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- 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, and mix until combined.
- Add the dry ingredients and mix until combined.
- Too crumbly to handle? 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 the prepared baking tray. Press them down with the tines of a fork, making a crisscross pattern.
- Bake for 10 - 12 minutes. Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool completely.
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: 26 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 134Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 96mgCarbohydrates: 14gFiber: 1gSugar: 6gProtein: 3g
Nutrition information isn’t always accurate.
Did you make this recipe?
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