Chocolate Peanut Butter Cookies Recipe

Introduction

These chocolate peanut butter cookies combine rich cocoa and creamy peanut butter for a perfectly balanced treat. Soft, chewy, and coated in sugar, they satisfy any sweet tooth with an irresistible homemade touch.

Ingredients

• 2¼ cups flour
• ⅔ cup cocoa powder (do not pack spooned)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1½ cups sugar (divided; ½ cup for rolling dough balls)
• 1 cup butter (softened)
• 1 cup creamy peanut butter
• 1¼ cups light brown sugar (packed)
• 2 eggs
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Line a cookie sheet with parchment paper or a silicone baking mat.
2. Step 2: Sift together the flour, cocoa powder, baking soda, and baking powder. Set aside.
3. Step 3: Reserve ½ cup of sugar to roll the cookie dough balls in before baking.
4. Step 4: Using a stand mixer or handheld mixer, cream the softened butter and peanut butter until well combined.
5. Step 5: Add the light brown sugar and the remaining sugar. Beat until the mixture is fluffy.
6. Step 6: Add the eggs one at a time, mixing just until combined.
7. Step 7: Mix in the vanilla extract until combined.
8. Step 8: Gradually add the sifted dry ingredients and mix just until incorporated.
9. Step 9: Cover the dough and refrigerate for 1 hour.
10. Step 10: Preheat the oven to 350°F.
11. Step 11: Scoop the dough using a small cookie scoop or tablespoon and roll into 1 to 1½-inch balls.
12. Step 12: Roll each dough ball in the reserved ½ cup sugar until fully coated. Using a quart-size Ziploc bag helps keep it tidy.
13. Step 13: Place the sugared dough balls about 2 inches apart on the prepared baking sheet.
14. Step 14: Gently press a criss-cross pattern onto each ball with a fork. Dip the fork in sugar to prevent sticking.
15. Step 15: Bake the cookies for 8 to 10 minutes.
16. Step 16: Let cookies rest on the baking sheet for 2 to 3 minutes to help them keep their shape and lift easily.
17. Step 17: Allow cookies to cool completely before storing in an airtight container.

Tips & Variations

• For crunchier cookies, bake toward the higher end of the time range or add chopped peanuts to the dough.
• Use natural peanut butter for a more intense peanut flavor.
• To reduce mess while rolling, use a Ziploc bag to contain the sugar.
• To make these gluten-free, substitute the flour with an equal amount of gluten-free all-purpose flour blend.

Storage

Store cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, refrigerate for up to two weeks or freeze for up to 3 months. Reheat gently in the microwave for 10-15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter can be used for added texture, though it will create a slightly different mouthfeel.

Why do I need to refrigerate the dough before baking?

Chilling the dough helps firm it up, making it easier to shape and preventing the cookies from spreading too much during baking.

Chocolate Peanut Butter Cookies Recipe

Print Recipe

★★★★★

4.9 from 78 reviews

These rich and fudgy Chocolate Peanut Butter Cookies combine the deep flavor of cocoa with creamy peanut butter for a perfectly balanced treat. Soft on the inside with a slightly crispy exterior, these cookies are rolled in sugar and baked to perfection, making them an irresistible dessert or snack for chocolate and peanut butter lovers alike.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: Approximately 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2¼ cups all-purpose flour
• ⅔ cup cocoa powder (do not pack spoon the cocoa powder into the measuring cup)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1½ cups sugar, divided (½ cup reserved for rolling the dough balls)

Wet Ingredients

• 1 cup butter, softened
• 1 cup creamy peanut butter
• 1¼ cups light brown sugar, packed
• 2 eggs
• 1 teaspoon vanilla extract

Instructions

1. Prepare Baking Surface: Line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
2. Sift Dry Ingredients: Sift together the flour, cocoa powder, baking soda, and baking powder in a bowl, then set aside for later use. This ensures even distribution and a light texture.
3. Reserve Sugar for Rolling: Set aside ½ cup of sugar to roll the cookie dough balls in before baking; this adds a sweet, crunchy coating.
4. Cream Butter and Peanut Butter: Using a stand mixer or hand mixer, cream the softened butter and creamy peanut butter together until well combined and smooth.
5. Add Sugars: Add the light brown sugar and the remaining sugar to the creamed mixture and beat until fluffy and light in color.
6. Incorporate Eggs: Add the eggs one at a time, mixing each until just combined to avoid overmixing.
7. Add Vanilla Extract: Mix in the vanilla extract until fully incorporated, enhancing the overall flavor.
8. Combine Dry Ingredients: Gradually add the sifted flour, cocoa powder, baking soda, and baking powder mixture to the wet ingredients. Mix just until the flour is incorporated; avoid overmixing to keep cookies tender.
9. Chill Dough: Cover the cookie dough and refrigerate for 1 hour. Chilling helps the dough firm up for easier handling and better texture.
10. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
11. Scoop Dough: Using a small cookie dough scoop or tablespoon, portion out the dough into 1 to 1½-inch balls.
12. Roll in Sugar: Roll each cookie dough ball in the reserved ½ cup of sugar until fully coated. Using a quart-size Ziploc bag can help minimize mess.
13. Arrange on Baking Sheet: Place the sugared dough balls about 2 inches apart on the prepared baking sheet to allow room for spreading.
14. Create Criss-Cross Pattern: Using a fork dipped in sugar to prevent sticking, gently press a criss-cross pattern onto the top of each cookie.
15. Bake Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes until set and edges are firm but centers remain soft.
16. Cool on Baking Sheet: Let the cookies rest on the baking sheet for 2 to 3 minutes to set and prevent breaking during transfer.
17. Cool Completely and Store: Transfer cookies to a wire rack to cool completely, then store them in an airtight container to maintain freshness.

Notes

• Do not pack the cocoa powder when measuring; spoon it lightly into the measuring cup for accurate quantity.
• Chilling the dough is essential to prevent excessive spreading during baking.
• Dipping the fork in sugar before pressing the pattern prevents the dough from sticking to the fork.
• Cookies should be soft when removed from the oven as they will firm up while cooling.
• Store cookies in an airtight container at room temperature for up to one week.
• For a crunchier cookie, bake an additional 1-2 minutes but watch closely to avoid burning.

Keywords: Chocolate peanut butter cookies, fudgy cookies, easy chocolate cookies, peanut butter dessert, homemade cookies, holiday cookie recipe