Chocolate Peanut Butter Cookies – Deliciously thick and soft chocolate cookies that are infused with vanilla, and LOADED with peanut butter flavour. The perfect cookies for chocolate PB lovers!
Chocolate Peanut Butter Cookies
My Classic Peanut Butter Cookies have quickly become a reader favourite on the blog, which has inspired me to adapt from them to create these cookies!
These cookies are soft and thick, loaded with chocolate and peanut butter flavour, and beautifully patterned with crisscross tops.
They’re so quick and easy to throw together, only require simple ingredients, and are VERY more-ish! You chocolate peanut butter lovers are gonna love this recipe.
Looking for more cookies? Check out my Scottish Shortbread, Chocolate Orange Brownie Cookies, and my Banana Chocolate Chip Cookies.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Cocoa powder: I used Dr. Oetker Fine Dark Cocoa Powder.
- Baking soda
- Salt
- Unsalted butter: Softened to room temperature.
- Smooth peanut butter
- Light brown sugar: Using mostly brown sugar creates softer, chewier cookies.
- Caster/granulated sugar
- Large egg
- Vanilla extract
How to make Chocolate Peanut Butter Cookies
To make these cookies, grab a medium mixing bowl and whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a separate large bowl, mix together the butter, peanut butter, and sugars until smooth and combined.
Add the egg and vanilla extract, and mix until combined.
Add the dry ingredients and fold in until combined.
TIP: If your mixture happens to be too crumbly to handle at this point, you can add milk (1 tablespoon at a time) until the dough starts to come together.
Roll the dough into 1-oz balls, and place them onto a baking tray lined with parchment paper or a silicone mat.
At this point, you can roll the dough balls in granulated sugar if desired.
Press them down gently with the tines of a fork, making a crisscross pattern.
Bake for 8 – 10 minutes. Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Chocolate Peanut Butter Cookies are:
- deliciously thick and soft
- super quick and easy to make
- rich in chocolate and loaded with PB flavour
- patterned with crisscross tops
- the perfect cookies for ANY occasion!
How long will these cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Want freshly-baked cookies every time? Cookie dough balls, shaped, can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
Tried this recipe?
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!
Try these PB recipes next!
- Peanut Butter Swirl Brownies
- Peanut Butter & Jam Muffins
- No-Bake Chocolate Peanut Butter Bars
- No-Bake Peanut Butter Truffles
- 4 Ingredient Peanut Butter Mousse
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Originally Published: November, 2016 | Updated: November, 2021. Post updated with new photos, recipe video, and a new and improved recipe.
Chocolate Peanut Butter Cookies
Ingredients
- 1 cup (125g) plain/all-purpose flour
- ½ cup (50g) cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (190g) smooth peanut butter
- ½ cup (100g) light brown sugar
- ¼ cup (50g) caster/granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a separate large bowl, mix together the butter, peanut butter, and sugars until smooth and combined. Add the egg and vanilla, and mix until combined.
- Add the dry ingredients and mix until combined.
- TIP: If your mixture happens to be too crumbly to handle at this point, you can add milk (1 tablespoon at a time) until the dough starts to come together.
- Roll the dough into 1-oz balls, and place them onto the prepared baking tray. Press them down with the tines of a fork, making a crisscross pattern.
- If desired, you can roll the dough balls in granulated sugar before making the crisscross pattern.
- Bake for 8 – 10 minutes. Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
Wanted to love these but they were way too dry. They essentially turn to sand when you touch them or put them in your mouth. Would prefer a chewy cookie, not sure what went wrong here.
These are excellent! I was looking for a recipe with maximum peanut butter and chocolate, and this is the one. Easy to make, great texture, great flavor. Also substitutes well, for those who need it – I have a relative who can’t eat gluten or dairy, so when he’s around I swap out the butter for coconut oil and the flour for 1 to 1 gluten free flour. Works great, much better than most gf/df cookie recipes I’ve found.
I liked this recipe because the ingredients are simple, normal things that most people have on hand. Also very easy to mix up without a machine (hand or stand mixer). I made them exactly as the recipe directs. They came out well, although I did find them a tad dry. Wondering what if anything can be done about that? Thanks.
These actually turned out way too dry for me. Guess I should have added the optional tbsp of milk?
One of my favorite cookies with an upgrade! Loved how the chocolate blended so well in these cookies! Delish!
These are totally calling my name! What a perfect cookie! I’m putting these on my baking list for this weekend!
Let me just say: my mother and I are not very fond of peanut butter anything, but we loved these cookies! She was impressed when I baked these for the family. They were almost gooey at the center, and the outer edges were a bit chewy — just the way we like our cookies. They weren’t overly sweet, too. There was about a tablespoon of leftover batter, which I ate while the cookies were baking, and even that tasted divine! The cookies had barely cooled before they were snatched up. Would definitely bake another batch soon and give them out to friends <33
Marsha, can I substitute gf flour for regular four?
Yes you can. Be sure to get one that contains xanthan gum – for example: King Arthur Gluten-Free Measure for Measure Flour.