This easy homemade Chocolate Peanut Butter Cookies Recipe is the absolute best. Soft and chewy, they are chocolate-y and peanut-buttery deliciousness. These were inspired by my husband's love for Muddy Buddies and cookies. They are chocolate peanut butter goodness and both flavors come through beautifully.
These were a great alternative to our go- to cookie recipes. They were easy and yummy. The tapping the pan trick was brilliant!
-Amy Hirschi
Why This Recipe is the Best
These are soft and chewy and super yummy! Made in 20 minutes, they are an easy delicious crinkle dessert. These are perfectly flavored to give you that chocolate peanut butter taste, without one overwhelming the other. If you have cocoa powder you need to use up, check out these Cocoa Recipes.
Try these without chocolate by making our classic peanut butter cookies.
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Key Ingredients
Below is a list of key ingredients needed for this recipe. Follow our tips on each ingredient for best results.
- granulated sugar - We love brown sugar in cookies, but while we were testing this recipe we found that in order to spread well, they needed some regular granulated sugar too.
- brown sugar - We recommend light brown for this recipe. I usually prefer dark, but for this one stick with light.
- peanut butter - regular classic peanut butter. I actually prefer these with natural peanut butter, see the variations section for directions to use natural peanut butter.
- cocoa powder - I used unsweetened hershey's. We tested this recipe over and over to get the peanut butter and chocolate flavors perfectly balanced.
How to Make Chocolate Peanut Butter Cookies
Use these process shots to help get the results you are wanting. The pictures can help with texture and be a visual guide for best results
1. Preheat oven to 350*F. Using a stand mixer with a paddle attachment or bowl and hand mixer Combine the brown sugar, granulated sugar, and butter in a bowl on high speed for 2 minutes. It should be light and fluffy.
2. Add the peanut butter, egg and vanilla. Beat on high for 1 more minute.
3. Add the flour, cocoa powder (I used Hershey's), salt and baking soda. Beat on low until just combined. Be careful not to over mix! Roll the cookie dough into dough balls, about 1 ¼" diameter.
4. Roll into granulated sugar and place on a baking sheet. Use a fork to flatten the dough balls, using a criss cross pattern. Bake at 350*F for 9-11 minutes. Until the edges have set and the tops turn matte.
Hint: Do not over mix the cookie dough or they will be dense and a little tough instead of soft and chewy.
Top Tips
Be careful while baking (unless you like them crispy)!! They will be crisp and crumbly instead of soft and chewy. Remove from oven as soon as the edges are set and the top has turned matte. Allow to rest on the pan 5 minutes before removing.
Once you have added the dry ingredients, only mix until combined. If you mix them too much they might turn out a little tough.
These were inspired by our Chocolate Chip Peanut Butter Cookie Pie and go great with our Caramel Brownie Cookies.
Recipe
Chocolate Peanut Butter Cookies
Ingredients
- 6 Tablespoons butter
- ⅔ cup granulated sugar plus 3 Tablespoons for rolling dough in.
- ½ cup brown sugar
- ⅔ cup regular peanut butter see variations for natural peanut butter directions
- 1 egg
- 1 teaspoon vanilla
- 6 Tablespoons cocoa powder
- 1 ⅛ cup all-purpose flour ⅛ cup = 2 Tablespoons
- ¾ teaspoon salt
- ¾ teaspoon baking soda
Instructions
- Preheat oven to 350*F.
- Using a stand mixer or hand mixer beat butter and sugars on high for 2 minutes until lightened and fluffy. Add the peanut butter, egg and vanilla and beat until well combined, about one minute. See process photos above for a visual on this.
- Add flour, cocoa powder, salt and baking soda and mix on low just until combined.
- Form dough into balls, around 1 ¼" diameter. Roll into granulated sugar and place on baking sheet. Bake for 9-11 minutes until the edges are set and the tops are matte. Allow to cool for 5 minutes before removing from pan.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- Reheat in microwave for 4-8 seconds to soften.
- Freeze while still fresh in an airtight container for up to 2 months.
- To make with natural peanut butter, simply use natural peanut butter and increase the flour by 2 Tablespoons.
- Don't over bake these cookies unless you want them crisp. For soft and chewy cookies, remove them from the oven as soon as the tops are matte and the edges are set. Then allow to cool on the baking sheet and finish cooking for at least 5 minutes.
Nutrition
Substitutions and Variations
We love switching things up when we're in the kitchen. Try any of these variations for something a little different.
- Dairy Free - make dairy free by using plant based butter at a 1:1 ratio
- Dark Chocolate Peanut Butter Cookies- Use 3 more Tablespoons of Hershey's cocoa powder and 3 less Tablespoons flour than called for.
- Double Chocolate- Add 1 cup semi sweet chocolate chips after mixing in the dry ingredients and mix in.
- Gooey- Add 1 extra egg yolk when adding the egg. Make sure to not over bake at all! Remove from oven as soon as the edges are set and the top is matte.
- Double Chocolate, Double Peanut Butter Deluxe- Add 1 cup of chocolate chips and 1 cup of peanut butter chips to the dough after mixing in the dry ingredients and mix in.
- Natural Peanut Butter - to make with natural peanut butter, simply switch the peanut butter 1:1, and add 2 more Tablespoons of all purpose flour.
Amy Hirschi says
These were a great alternative to our go- to cookie recipes. They were easy and yummy. The tapping the pan trick was brilliant!
Zach says
Peanut butter and chocolate is one of favorite combos, so these are PERFECT. It's worth it just to feel the consistency of the dough, though. It's perfect for rolling into balls without getting your hands all sticky.
Jacob says
These were really fun. The kids loved the idea of "muddy buddy cookies" and keep asking for more. Great flavor, you can really taste the peanut butter and the chocolate and they aren't overly sweet.
Bea says
Could not find the variation mentioned about using natural peanut butter.
Nicole says
You are absolutely correct! I edited the recipe card to include the instructions. All you'll do is switch the regular peanut butter for natural, then add 2 extra Tablespoons of flour. Thanks!