Chocolate Peanut Butter Cookies Recipe

Introduction

These Chocolate Peanut Butter Cookies combine the rich flavors of creamy peanut butter and sweet chocolate chips in a soft, chewy treat. Perfect for satisfying your sweet tooth, they’re simple to make and delightful to share.

Ingredients

• 2 1/2 cups (313g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 3/4 cup (150g) packed light brown sugar
• 2 large eggs, at room temperature
• 2 cups (500g) creamy peanut butter
• 2 teaspoons pure vanilla extract
• 2 cups (360g) semi-sweet chocolate chips
• Optional: 1/2 cup (100g) granulated sugar for rolling

Instructions

1. Step 1: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2. Step 2: Using a hand or stand mixer with a paddle attachment, cream the softened butter with both sugars on medium speed until smooth, about 3 minutes.
3. Step 3: Add the eggs and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
4. Step 4: Add the peanut butter and vanilla extract, then beat on high until well combined.
5. Step 5: Mix the dry ingredients into the wet ingredients on low speed until just combined. With the mixer running on low, add the chocolate chips. The dough will be thick and soft.
6. Step 6: Cover and chill the dough in the refrigerator for 1 hour and up to 3 days. If chilled longer than a few hours, let it sit at room temperature for at least 30 minutes before baking.
7. Step 7: Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
8. Step 8: Scoop dough into large balls, about 3 tablespoons (60g) each. Optionally, roll balls in granulated sugar. Place 8 balls per sheet and gently press them to slightly flatten.
9. Step 9: Bake for 14–15 minutes until edges are set and lightly browned. The centers will still look soft.
10. Step 10: Cool cookies on the baking sheet for 10 minutes. Optionally, press a few extra chocolate chips on top while warm. Transfer to a wire rack to cool completely.

Tips & Variations

• For chunkier texture, use chunky peanut butter instead of creamy.
• Rolling dough balls in sugar adds a slight crunch and sparkle to the cookies.
• Try mixing in chopped peanuts or swapping semi-sweet chocolate chips for milk or dark chocolate to customize flavor.

Storage

Store leftover cookies in an airtight container at room temperature for up to one week. To refresh, warm gently in the microwave for 10-15 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter in this recipe?

Natural peanut butter can be used, but it may affect the cookie texture as it’s usually thinner and less stable. For best results, use creamy peanut butter with a consistent texture.

Do I have to chill the dough before baking?

Chilling the dough helps control spreading and improves flavor. While you can bake immediately, chilling for at least an hour is recommended for the best texture and shape.

Chocolate Peanut Butter Cookies Recipe

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★★★★★

5 from 150 reviews

These Chocolate Peanut Butter Cookies combine rich peanut butter with sweet semi-sweet chocolate chips for a soft, chewy cookie with a slightly crisp edge. Perfectly balanced in flavor and texture, they’re easy to make with simple pantry ingredients and bake to perfection in the oven, making a delightful treat for peanut butter and chocolate lovers alike.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 14-15 minutes per batch
• Total Time: 1 hour 35 minutes (including chilling)
• Yield: About 24 large cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 3/4 cup (150g) packed light brown sugar
• 2 large eggs, at room temperature
• 2 cups (500g) creamy peanut butter
• 2 teaspoons pure vanilla extract

Add-ins and Optional

• 2 cups (360g) semi-sweet chocolate chips
• Optional: 1/2 cup (100g) granulated sugar for rolling

Instructions

1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this mixture aside for later use.
2. Cream Butter and Sugars: Using a hand mixer or stand mixer fitted with a paddle attachment, cream the softened unsalted butter, granulated sugar, and light brown sugar together on medium speed until the mixture is smooth and fluffy, which should take about 3 minutes.
3. Add Eggs, Peanut Butter, and Vanilla: Add the eggs one at a time, beating on high speed until fully incorporated, approximately 1 minute. Scrape down the bowl to ensure everything is mixed evenly. Then, add the creamy peanut butter and pure vanilla extract, beating on high speed until combined.
4. Combine Wet and Dry Ingredients: With the mixer on low speed, slowly add the dry ingredient mixture to the wet ingredients. Mix just until combined to avoid overworking the dough.
5. Fold in Chocolate Chips: While the mixer runs on low speed, add the semi-sweet chocolate chips to the dough. The dough will be thick and soft at this stage.
6. Chill the Dough: Cover the cookie dough and refrigerate for at least 1 hour, and up to 3 days. If chilling for longer than a few hours, allow the dough to sit at room temperature for at least 30 minutes before scooping to allow easier handling and better spreading during baking.
7. Prepare Baking Sheets and Preheat Oven: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
8. Form and Prepare Cookie Dough Balls: Scoop the dough into large balls of about 3 tablespoons (approximately 60g) each. Optionally, roll each ball in granulated sugar to add a slight crunch and sweetness to the exterior. Arrange 8 dough balls per baking sheet and gently press each ball down slightly to flatten.
9. Bake the Cookies: Bake for 14 to 15 minutes, or until the edges are lightly browned and set, while the centers remain soft. Avoid overbaking to maintain a chewy texture.
10. Cool and Finish Cookies: Allow the cookies to cool on the baking sheet for 10 minutes. Optionally, press a few additional chocolate chips on top of the warm cookies for an attractive finish. Then transfer the cookies to a wire rack to cool completely. Note that they will deflate slightly as they cool.
11. Storage: Store any leftover cookies in an airtight container at room temperature for up to 1 week to maintain freshness.

Notes

• For best flavor and texture, use room temperature ingredients, especially the butter and eggs.
• Chilling the dough helps control spreading during baking and deepens the flavor.
• Rolling the dough balls in granulated sugar before baking is optional but gives an attractive crunch and shine.
• Cookie size is large (about 3 tablespoons dough each); adjust for smaller cookies but reduce baking time slightly.
• Use creamy peanut butter for smooth texture; natural peanut butter with oil separation may alter dough consistency.
• Cookies will deflate slightly after baking; this is normal and part of their signature soft and chewy texture.
• Store cookies in an airtight container at room temperature to keep them soft and fresh.

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