There’s something truly magical about the combination of chocolate and peanut butter—and these Chocolate Peanut Butter Cookies bring that perfect duo to life! They’re rich, soft, and packed with just the right amount of sweetness, making them impossible to resist. Whether you’re baking for a special occasion or simply craving a homemade treat, these cookies are the ultimate comfort dessert. Plus, they come together with simple ingredients you likely already have in your kitchen!
A fun fact—chocolate and peanut butter have been a beloved pairing for over a century. Their perfect balance of sweet and salty flavors makes them a favorite in cookies, cakes, and desserts around the world. From classic baked goods to gourmet creations, this timeless combination never goes out of style.
Now, if you love thick, chewy cookies with gooey chocolate and nutty goodness in every bite, this recipe is for you. The best part? They stay soft for days! So, grab your mixing bowl, preheat that oven, and let’s bake some seriously good cookies.
Recipe Yield: 18-20 cookies
INGREDIENTS
1 1/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
9 tbsp unsalted butter, softened
1 large egg
1/2 tsp baking soda
1/2 tsp salt
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1/2 cup creamy peanut butter (not natural)
1 tbsp milk
1 tsp vanilla extract
3/4 cup semi-sweet chocolate chips (optional)
1/2 cup peanut butter chips (optional)
INSTRUCTIONS
1. Preheat the oven: Set oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Whisk dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. Cream butter & sugars: In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
4. Add peanut butter & wet ingredients: Mix in peanut butter until smooth. Beat in egg, milk, and vanilla extract until fully incorporated.
5. Combine wet & dry: Gradually mix in the dry ingredients until just combined. Fold in chocolate chips and peanut butter chips (if using).
6. Shape the dough: Scoop 1.5 tablespoons of dough and roll into balls. Place on prepared baking sheets, 2 inches apart.
7. Bake: Bake for 10-12 minutes or until the edges are set but the centers look slightly soft. DO NOT overbake—they will continue setting as they cool.
8. Cool & Enjoy: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or store in an airtight container for up to 5 days.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Use the right peanut butter: Stick to classic creamy peanut butter. Natural peanut butter won’t work as well.
- Chill for thicker cookies: If you want extra-thick cookies, chill the dough for 30 minutes before baking.
- Don’t overbake: The cookies will look soft when they come out—this is what you want! Let them set on the baking sheet for that perfect fudgy texture.
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