These Chocolate Peanut Butter Cookies Are My Favorite Two-in-One Treat
There’s just something about the combination of chocolate and peanut butter that gets me every time. It’s that perfect balance of sweet and salty, rich and nutty—and when it’s packed into a soft, chewy cookie? Game over. These chocolate peanut butter cookies check all the boxes for me. They’ve got deep cocoa flavor, a smooth peanut butter swirl, and the kind of soft texture that makes them impossible to eat just one.
I’ve baked a lot of cookies over the years, but these are the ones that friends request, kids devour, and I secretly keep a stash of in the freezer for myself. If you’re a chocolate-peanut butter person like I am, you’re going to want to make these on repeat.
Why These Cookies Work So Well
I’m all about cookies that are easy to make and seriously satisfying. Here’s what makes this recipe a keeper:
- Rich chocolate base: Deep cocoa flavor makes these taste like a brownie in cookie form.
- Swirls of peanut butter: It’s baked right in for the perfect creamy contrast.
- Soft and chewy texture: These stay tender even days after baking.
- Simple ingredients: You probably already have everything in your pantry.
- Freezer-friendly: I double the batch and freeze half for later.
Ingredients You’ll Need
(Makes about 24 cookies | Prep Time: 15 minutes | Chill Time: 30 minutes | Bake Time: 10 minutes)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips (optional, but highly recommended)
How I Make These Chewy, Chocolatey Cookies
1. Cream the Butter, Sugars, and Peanut Butter
In a large bowl, I beat the softened butter with both sugars until the mixture is light and fluffy—about 2–3 minutes. Then I mix in the peanut butter, egg, and vanilla extract until smooth.
2. Add the Dry Ingredients
In a separate bowl, I whisk together the flour, cocoa powder, baking soda, and salt. I slowly add this dry mix into the wet ingredients, mixing until just combined. If I’m feeling indulgent (and I usually am), I fold in a handful of chocolate chips for extra richness.
3. Chill the Dough
The dough is a little soft at first, so I pop it into the fridge for at least 30 minutes to make it easier to handle. This also helps the cookies hold their shape and bake evenly.
4. Scoop and Bake
I preheat the oven to 350°F and line my baking sheets with parchment paper. Then I use a medium cookie scoop to portion out the dough, rolling each one into a ball and placing them a couple of inches apart. I press them down slightly with my fingers or a fork.
Bake time is 9–11 minutes. The edges should look set, but the centers might still look soft—that’s exactly what you want.
5. Cool and Enjoy
I let the cookies cool on the pan for 5 minutes before transferring them to a wire rack. This gives them time to firm up just enough while staying soft inside.
My Tips for the Best Chocolate Peanut Butter Cookies
- Don’t overbake: They’ll look underdone when you pull them out, but they finish setting as they cool.
- Chill the dough: Even a short chill helps with flavor and texture.
- Use a cookie scoop: It keeps the size consistent for even baking.
- Add a peanut butter drizzle: Melt a little peanut butter and drizzle it over the cooled cookies for extra flair.
- Freeze the dough: Scoop into balls, freeze on a tray, then store in a bag. Bake from frozen—just add a minute or two to the bake time.
When I Serve These (Which Is Often)
These cookies have become my go-to for all sorts of occasions:
- Afternoon pick-me-ups with coffee or a cold glass of milk
- Holiday cookie swaps—they always stand out
- Bake sales and potlucks where they’re guaranteed to vanish
- Lunchbox treats that get rave reviews
- Midnight snacks straight from the freezer (guilty and proud)
They also make great edible gifts—I’ll wrap a few in parchment and tie with a ribbon for a sweet, homemade surprise.
FAQs From My Kitchen
Q: Can I use natural peanut butter?
I’ve tried, but the consistency can make the dough too oily or crumbly. Stick to regular creamy peanut butter for best results.
Q: What’s the best cocoa powder to use?
Unsweetened natural cocoa works great. Dutch-process gives a deeper chocolate flavor if you want to go richer.
Q: Can I use chunky peanut butter?
Sure! You’ll get a little extra texture and crunch, which can be a fun variation.
Q: How do I store these?
In an airtight container at room temp for up to 4 days, or in the fridge if you want them to last longer. They also freeze beautifully.
Q: Can I make them gluten-free?
Yes! Substitute a 1:1 gluten-free flour blend. Just check the texture—if it’s too dry, add a splash of milk or an extra tablespoon of peanut butter.
Why These Cookies Always Hit the Sweet Spot
They’re rich, chewy, and full of the classic chocolate-peanut butter flavor combo I never get tired of. Plus, they’re easy to make, quick to bake, and absolutely irresistible. Whether I’m making a small batch for the week or doubling up for a crowd, these cookies are always a hit—and honestly, they rarely last more than a day or two in my house.
These Chocolate Peanut Butter Cookies Are My Favorite Two-in-One Treat
Ingredients
- 2 cups unsalted butter, softened
- 2 cups granulated sugar
- 2 cups packed brown sugar
- 2 cups creamy peanut butter
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 cups unsweetened cocoa powder
- 2 teaspoons baking soda
- 4 teaspoons salt
- 2 cups semi-sweet chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, brown sugar, and peanut butter until smooth.
- Add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips if using.
- Drop rounded tablespoons of dough onto ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
- Remove from the oven and let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
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