Chocolate peanut butter cookies are what dessert dreams are made of — soft, chewy, and bursting with rich cocoa and creamy peanut butter in every bite. If you love peanut butter cookies and can’t resist chocolate, this mashup delivers the best of both worlds in one indulgent treat.
These cookies come together in under 30 minutes and bake to perfection with crackly tops, fudgy centers, and a salty-sweet finish. They’re perfect for after-school snacks, holiday trays, or when that peanut butter cup craving hits hard.
Table of Contents
Why You’ll Love This Recipe
- One bowl, no chill time
- Classic combo of chocolate + peanut butter
- Soft-baked and chewy texture
- Freezes well for batch baking
- Ideal for cookie swaps, lunchboxes, or midnight snacks
Ingredients
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter (not natural)
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup semi-sweet chocolate chips
- Optional: flaky sea salt for topping
Instructions
- Preheat & Prep
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. - Cream the Butter & Sugars
In a large bowl, beat softened butter, peanut butter, brown sugar, and granulated sugar together until light and fluffy (2–3 minutes). - Add Eggs & Vanilla
Beat in eggs one at a time, then add vanilla extract and mix until smooth. - Sift Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. - Combine Wet & Dry
Slowly add dry ingredients to the wet mixture and beat until just combined. Do not overmix. - Fold in Chocolate Chips
Stir in the chocolate chips evenly. - Scoop & Shape
Use a medium cookie scoop or tablespoon to form dough balls. Place them 2 inches apart on prepared baking sheets. - Bake
Bake for 9–11 minutes until edges are set but centers look slightly soft. Do not overbake. - Cool
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. Sprinkle with sea salt while warm (optional).
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 24 cookies
- Calories: ~180 per cookie
Nutrition Facts (Per Cookie)
- Calories: 180
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Sugar: 12g
- Protein: 3g
- Sodium: 90mg
- Fiber: 1g
Estimates based on typical ingredients.
Tips & Variations
- Use room-temperature butter for best creaming
- Don’t skip the salt — it balances the sweetness and intensifies chocolate flavor
- Want thicker cookies? Chill the dough for 30 minutes before baking
- Mix-ins to try: Peanut butter chips, white chocolate chips, chopped peanuts
- Make sandwich cookies: Fill with peanut butter frosting or marshmallow fluff
Chocolate Peanut Butter Cookies
Equipment
- Mixing bowls
- – Hand mixer or stand mixer
- Baking sheets
- Cookie scoop
Ingredients
- – 1 cup unsalted butter softened
- – 1 cup creamy peanut butter
- – 1 cup brown sugar
- – ½ cup granulated sugar
- – 2 large eggs
- – 2 tsp vanilla extract
- – 1 ¾ cups all-purpose flour
- – ¾ cup unsweetened cocoa powder
- – 1 tsp baking soda
- – ½ tsp salt
- – 1 cup semi-sweet chocolate chips
- – Optional: flaky sea salt for topping
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment.
- Cream butter, peanut butter, and sugars until fluffy.
- Beat in eggs and vanilla.
- In a separate bowl, whisk flour, cocoa, baking soda, salt.
- Gradually mix dry ingredients into wet ingredients.
- Stir in chocolate chips.
- Scoop dough onto baking sheet.
- Bake for 9–11 minutes. Don’t overbake.
- Cool 5 minutes on pan, then transfer to a wire rack.
Notes
– Chill dough for thicker cookies
– Great for freezing dough or baked cookies
FAQs
Can I use natural peanut butter?
It’s not recommended — natural PB can separate and affect the texture. Stick to creamy, no-stir brands like Jif or Skippy.
Can I freeze the dough?
Absolutely. Scoop dough balls, freeze on a tray, then store in a freezer bag for up to 2 months. Bake from frozen, adding 1–2 minutes to bake time.
How long do they last?
Store in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 2 months.
Can I make these gluten-free?
Yes! Substitute your favorite 1:1 gluten-free flour blend.
Why are my cookies flat?
Too-warm butter or overmixing can cause spreading. Chill the dough for thicker cookies.
Conclusion
Soft, chewy, and packed with chocolate and peanut butter goodness, these chocolate peanut butter cookies are pure comfort in cookie form. They’re quick to make, easy to freeze, and endlessly crowd-pleasing. Whether you enjoy them warm from the oven or tucked into a lunchbox, one thing’s for sure — they won’t last long.