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!
Servings: 24 cookies
Calories: 127kcal
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
Notes
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.
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.
Nutrition
Serving: 1cookie | Calories: 127kcal | Carbohydrates: 11g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 94mg | Fiber: 1g | Sugar: 6g