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Chocolate Peanut Butter Cookies Recipe

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4.2 from 5 reviews

These Chocolate Peanut Butter Cookies combine rich cocoa and creamy peanut butter for a decadent treat. They are soft, chewy, and rolled in sugar for a delightful crunch on the outside with a tender center. Perfect for cookie lovers looking for a chocolaty twist on the classic peanut butter cookie.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 32 minutes
  • Yield: 40 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Dry Ingredients

  • 2¼ cups all-purpose flour
  • ⅔ cup cocoa powder (do not pack when measuring)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups sugar, divided (½ cup reserved for rolling dough)

Wet Ingredients

  • 1 cup salted butter, softened
  • 1 cup creamy peanut butter
  • 1¼ cups packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Baking Sheet: Line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
  2. Sift Dry Ingredients: In a bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt to remove lumps and evenly distribute ingredients. Set aside.
  3. Reserve Sugar for Rolling: Set aside ½ cup of sugar from the total sugar amount to roll the cookie dough balls later.
  4. Cream Butter and Peanut Butter: Using a stand mixer or handheld mixer, beat the softened butter and creamy peanut butter until they are well combined and smooth.
  5. Add Sugars: Add the light brown sugar and remaining sugar to the butter mixture. Continue beating until the mixture is light and fluffy.
  6. Incorporate Eggs: Add eggs one at a time, mixing each just until incorporated to prevent overmixing.
  7. Add Vanilla: Mix in the vanilla extract until evenly combined.
  8. Mix in Dry Ingredients: Gradually add the sifted flour mixture; mix just until the flour is fully incorporated. Avoid overmixing to keep cookies tender.
  9. Chill Dough: Cover the cookie dough and refrigerate it for 1 hour. This helps the dough firm up for easier handling and better cookie texture.
  10. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking.
  11. Portion Dough: Using a 1.5 tablespoon cookie scoop or measuring spoon, portion the dough into 1 to 1½-inch balls.
  12. Roll in Sugar: Roll each dough ball in the reserved ½ cup sugar until fully coated. Using a quart-size Ziploc bag can make this process less messy.
  13. Arrange for Baking: Place the sugared dough balls on the prepared cookie sheet, spacing them about 2 inches apart to allow for spreading.
  14. Create Criss-Cross Pattern: Dip a fork in sugar to prevent sticking and lightly press a criss-cross pattern onto the top of each cookie dough ball.
  15. Bake: Bake cookies for 10-12 minutes, checking at 10 minutes. Cookies should feel soft but set; they will firm up as they cool.
  16. Rest on Sheet: Allow baked cookies to rest on the baking sheet for 2 to 3 minutes. This helps them set and prevents breaking when moved.
  17. Cool and Store: Transfer cookies to a cooling rack to cool completely. Once cooled, store in an airtight container to maintain freshness.

Notes

  • Do not pack the cocoa powder when measuring to avoid a dry, overly cocoa-heavy dough.
  • Chilling the dough for 1 hour is essential for easier handling and better cookie texture.
  • Rolling the dough balls in sugar creates a beautiful crackled look and provides a slight crunch.
  • Check cookies early as baking times may vary depending on your oven; they should be soft but cooked through.
  • Using a fork dipped in sugar prevents sticking and helps create the signature peanut butter cookie criss-cross.
  • Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.

Find it online: https://allcookedup.com/chocolate-peanut-butter-cookies-recipe/