You know those days when the craving for something chocolatey and peanut buttery just won’t quit? This is the answer to that craving. These Chocolate Peanut Butter Cookies don’t play games. They’re thick, soft, and packed with flavor that makes you wonder why you ever bothered with store-bought. I grew up with a cookie jar that was always full (thanks, Mom), and this recipe brings that same nostalgic, homey vibe straight back. They’re the kind of cookies that you sneak before dinner, or grab with coffee when you tell yourself, ‘just one,’ but let’s be honest—we both know it’s going to be three. This recipe is all about simple pleasures and a little kitchen therapy. Whether you’re new to baking or basically a cookie wizard, these are easy enough to throw together on a whim, and good enough to share—if you feel like sharing, that is.
Table of Contents
- 1) Key Takeaways
- 2) Easy Chocolate Peanut Butter Cookies Recipe
- 3) Ingredients for Chocolate Peanut Butter Cookies
- 4) How to Make Chocolate Peanut Butter Cookies
- 5) Tips for Making Chocolate Peanut Butter Cookies
- 6) Making Chocolate Peanut Butter Cookies Ahead of Time
- 7) Storing Leftover Chocolate Peanut Butter Cookies
- 8) Try these dessert recipes next!
- 9) Chocolate Peanut Butter Cookies Recipe
- 10) Nutrition
1) Key Takeaways
- Super soft and thick texture with every bite
- Uses basic pantry ingredients, no chilling required
- Perfect balance of sweet and salty flavors
- Ready in under 30 minutes, great for beginners
2) Easy Chocolate Peanut Butter Cookies Recipe
Let’s talk about cookies. Not just any cookies, but these soft, thick, chewy chocolate peanut butter cookies that pretty much melt the moment you take a bite. The flavor hits in waves—first the richness of chocolate, then the comforting, nutty hug from the peanut butter. If you grew up loving that classic combo, welcome home.
I like recipes that don’t make me work too hard. This one? It’s my kind of baking: throw things in a bowl, mix them up, plop them on a tray, and boom—you’ve got homemade magic in 10 minutes flat. No dough chilling, no fussy steps. Just simple, delicious baking like Grandma used to do, but easier.
These are great for peanut butter lovers who want something sweet without a lot of effort. Whether you’re looking for chocolate peanut butter recipes to impress guests or just want something to snack on while binge-watching your favorite show, you’ve found it. And trust me, they won’t last long. I usually make a double batch—and still end up hiding a few for later.
3) Ingredients for Chocolate Peanut Butter Cookies
Butter: Use softened butter, not melted. It gives the dough that fluffy, creamy texture without making it too greasy.
Creamy Peanut Butter: Classic, smooth peanut butter works best here. It blends better into the dough and brings out that deep nutty flavor.
Granulated Sugar: Adds sweetness and helps create a lightly crisp edge, just enough to contrast with the soft center.
Brown Sugar: This gives the cookies their chewy magic and helps lock in moisture for that melt-in-your-mouth bite.
Egg: Just one, but it binds everything and gives the dough structure.
Vanilla Extract: A splash goes a long way. It smooths out the flavors and gives a warm, bakery-style scent while baking.
All-Purpose Flour: The base of our dough. Don’t pack the flour in your cup—scoop it gently for best results.
Baking Soda: Helps the cookies rise and spread just the right amount.
Salt: Just a pinch to balance out the sweetness and boost flavor depth.
Semi-Sweet Chocolate Chips: They melt into puddles of goodness and add a bit of rich chocolate with every bite. The contrast with peanut butter is perfect.
4) How to Make Chocolate Peanut Butter Cookies
Step 1. Preheat the oven to 350°F. Line your cookie sheet with parchment so nothing sticks and cleanup is easier than pretending you didn’t eat four cookies.
Step 2. In a large bowl, mix the softened butter with the peanut butter until it’s smooth and creamy. You’ll know it’s ready when it looks like frosting and smells like happiness.
Step 3. Add the granulated sugar and brown sugar. Beat until fluffy. The mixture should look pale and a little whipped—like a peanut butter cloud.
Step 4. Crack in the egg and pour in the vanilla extract. Mix until fully combined and smooth.
Step 5. In another bowl, whisk together the flour, baking soda, and salt. Then slowly add the dry mix into the wet one. Don’t rush this. Stir until no flour streaks remain.
Step 6. Fold in the chocolate chips. Try not to eat half the dough. (No judgment if you do.)
Step 7. Scoop out tablespoon-sized balls of dough and space them about two inches apart on the baking sheet.
Step 8. Bake for 9 to 11 minutes. Take them out when the edges are set and the centers still look a little soft. Let them rest on the sheet for a few minutes—if you can wait.
5) Tips for Making Chocolate Peanut Butter Cookies
Don’t overbake. These cookies continue to cook a little once they’re out of the oven. If they look just barely done, that’s perfect. This is how you keep them soft inside.
Room temperature ingredients mix better. If your butter or egg is straight from the fridge, your dough won’t come together as smoothly. Let things sit out for 20 minutes before you start.
Want a stronger chocolate peanut butter cookie flavor? Use mini chips so they spread through more bites, or swap in some chopped chocolate chunks for a melty surprise.
6) Making Chocolate Peanut Butter Cookies Ahead of Time
If you’re planning ahead, this dough freezes well. Scoop your cookie balls, place them on a tray, and freeze. Once solid, pop them in a zip-top bag. They’ll stay fresh for months.
When ready to bake, place the frozen dough balls on a tray and bake as usual, adding one or two extra minutes. No need to thaw. Great for sudden cookie cravings or a midnight snack plan.
You can also refrigerate the dough for a day or two. The flavors settle and deepen over time, giving you an even richer chocolate peanut butter cookie experience.
7) Storing Leftover Chocolate Peanut Butter Cookies
Store these in an airtight container at room temperature for up to five days. They’ll stay soft and chewy if you include a slice of bread in the container. The bread prevents them from drying out.
Want to keep them longer? Freeze the baked cookies. Just separate layers with parchment and store in a sealed container or bag. They thaw in minutes or taste amazing slightly chilled with a glass of milk.
If you find yourself eating three before they cool, you’re not alone. I do it every time. That’s why I never make just one batch.
8) Try these dessert recipes next!
9) Chocolate Peanut Butter Cookies Recipe
Chocolate Peanut Butter Cookies That Are Soft, Thick, And Totally Addictive
Ingredients
- 1/2 cup (1 stick) butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and peanut butter until smooth.
- Add both sugars and beat until light and fluffy.
- Mix in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually stir the dry ingredients into the peanut butter mixture.
- Fold in the chocolate chips.
- Scoop the dough into tablespoon-sized balls and place them 2 inches apart on the prepared baking sheet.
- Bake for 9 to 11 minutes, until the edges are set but the centers look slightly underdone.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
10) Nutrition
Serving Size: 1 cookie | Calories: 180 | Sugar: 12g | Sodium: 95mg | Fat: 10g | Saturated Fat: 4g | Carbohydrates: 20g | Fiber: 1g | Protein: 3g | Cholesterol: 15mg
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