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Chocolate Peanut Butter Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/chocolate-peanut-butter-cookies-recipe/