Chocolate Peanut Butter Cookies
Soft. Chewy. Irresistible. Your favourite peanut butter cup in cookie form! With their delicious, chocolatey coating and chewy peanut butter centre – these Chocolate Peanut Butter Cookies are loaded with PB flavour and are sure to leave you craving more with every bite!
My Chocolate Peanut Butter Cookies are a spin on my chewy peanut butter cookie recipe and use ingredients that you likely already have in your pantry. If you have 15 minutes, a jar of peanut butter, and are craving sweet and salty cookies – my Chocolate Peanut Butter Cookies are for you!
TO MAKE THESE COOKIES YOU WILL NEED:
- Flour – All-purpose flour works perfectly for these cookies.
- Butter – Unsalted butter, at room temperature
- Sugar – Granulated and brown sugar create a wonderfully soft, sweet, and chewy cookie!
- Peanut butter – Your standard creamy PB works best here. Though natural butters are my go to for eating, they tend to create a drier peanut butter cookie.
- Egg – Large, room temperature egg
- Salt – Just a pinch helps enhance the sweetness.
- Rising agents – Baking soda AND Baking powder for this recipe.
- Vanilla extract – An essential flavour for all good cookies!
- Topping: Cocoa powder (unsweetened) & Powdered Sugar!
Let’s make my some Chocolate Peanut Butter Cookies!
Preheat your oven to 350F. Line two baking sheets with a silicone reusable baking sheet or parchment paper.
In a small mixing bowl, combine the flour, baking soda, baking powder, and salt. Whisk to aerate and combine all ingredients. Set aside.
In a large bowl with an electric mixer, beat the butter and peanut butter together until smooth and well incorporated.
Add the sugars (brown and granulated) to the butter mixture and mix for 2-3 minutes until the mixture appears light and fluffy.
Add the egg and vanilla. Mix until combined. Finish by mixing in milk.
Slowly add the flour mixture to the butter mixture and beat until just combined.
In a small bowl, mix together cocoa powder and powdered sugar.
Using your hand or a medium cookie scoop, portion out approximately 2 tbsp of cookie dough. Roll into balls and roll in your cocoa topping.
Place rolled cookies onto baking sheet, allowing room for the cookies to spread out while baking (2 inches between cookies).
Bake for 10-14 minutes or until chocolate coating begins to crack and edges are firm to the touch.
Keep your cookies on their cookie sheet for 5-10 minutes to cool. Then, once firm enough to lift, transfer them onto a wire rack to cool completely.
Enjoy!
Also check out:
Peanut Butter Cup Brownies
Brown Butter Chocolate Chip Cookies
White Chocolate Macadamia Nut Cookies
Chocolate Peanut Butter Cookies
Ingredients
- 1 1/4 cup Flour, All-purpose
- 3/4 tsp Baking soda
- 1/2 tsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Unsalted Butter softened, room temperature
- 1 cup Peanut butter Creamy Peanut Butter!
- 3/4 cup Sugar, granulated
- 1/2 cup Brown sugar Firmly packed
- 1 Egg
- 1 tbsp Milk Milk of your choice!
- 1 tsp Vanilla
- 1/4 cup Unsweetened Cocoa Powder
- 1/4 cup Powdered Sugar
Instructions
- Preheat oven to 350F. Line two baking sheets with a silicone reusable baking sheet or parchment paper.
- In a small mixing bowl, combine the flour, baking soda, baking powder, and salt. Whisk to aerate and combine all ingredients. Set aside.
- In a large bowl with an electric mixer, beat the butter and peanut butter together until smooth and well incorporated.
- Add the sugars (brown and granulated) to the butter mixture and mix for 2-3 minutes until the mixture appears light and fluffy.
- Add the egg and vanilla, mix until combined. Add in milk and mix once more.
- Slowly add the flour mixture to the butter mixture and beat until just combined.
- In a small bowl, mix together cocoa powder and powdered sugar.
- Using your hand or a medium cookie scoop, portion out approximately 2 tbsp of cookie dough. Roll into balls and roll in your cocoa topping.
- Place rolled cookies onto baking sheet, allowing room for the cookies to spread out while baking (2 inches between cookies).
- Bake for 10-14 minutes or until chocolate coating begins to crack and edges are firm to the touch.
- Keep your cookies on their cookie sheet for 5-10 minutes to cool. Then, once firm enough to lift, transfer them onto a wire rack to cool completely.
Video
Notes
- How do I know that these cookies are done baking? The surface of the cookies will begin to crack!
- The cookies will continue to crack out of the oven as they cool
- Craving an extra crunch?! These cookies can be taken up a notch by adding roughly chopped peanuts during the last mix of the cookie batter
