Description
These Chocolate Peanut Butter Cookies are rich, soft, and packed with the perfect balance of chocolatey goodness and peanut butter flavor. A classic combination in every bite, they’re ideal for cookie lovers and perfect for any occasion!
Ingredients
Units
Scale
Makes about 24 cookies
- For the cookies:
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (120 g) creamy peanut butter
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- 1/3 cup (40 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Optional mix-ins and toppings:
- 1/2 cup (90 g) chocolate chips
- 1/2 cup (90 g) peanut butter chips
- Flaky sea salt (for garnish)
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Cream the butter and sugars:
- In a large mixing bowl, beat the butter, peanut butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla:
- Beat in the egg and vanilla extract until well combined.
- Mix the dry ingredients:
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Combine the wet and dry ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the chocolate chips or peanut butter chips.
- Shape the cookies:
- Scoop out 1-tablespoon portions of dough and roll them into balls. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Flatten the cookies:
- Using a fork, press gently onto each dough ball to create a crisscross pattern (optional).
- Bake the cookies:
- Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft. Avoid overbaking for chewy cookies.
- Cool and serve:
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra texture, add chopped peanuts or Reese’s pieces to the dough.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- To make them gluten-free, substitute the flour with a 1:1 gluten-free baking flour.