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Chocolate Peanut Butter Cookies

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These ultra-chewy chocolate peanut butter cookies are rich, gooey, and packed with deep cocoa and creamy peanut butter flavor. Easy to make with pantry staples, they’re perfect for beginner bakers and guaranteed to impress any crowd.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1/3 cup (35g) unsweetened cocoa powder (Dutch-process or natural)
  • 1/2 teaspoon (2g) baking soda
  • 1/4 teaspoon (1g) salt
  • 3/4 cup (150g) packed brown sugar (light or dark)
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (125g) creamy peanut butter (shelf-stable, like Jif or Skippy)
  • 1/2 cup (113g) unsalted butter, softened
  • 1 large egg, room temperature
  • 1 teaspoon (5ml) pure vanilla extract
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 1/4 cup (45g) peanut butter chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Measure out all ingredients.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat together softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy (about 2 minutes).
  4. Add peanut butter and beat just until combined.
  5. Add egg and vanilla extract. Beat on low until fully incorporated, scraping down the sides as needed.
  6. With mixer on low, gradually add the dry mixture to the wet ingredients. Mix just until no dry streaks remain. If dough is too sticky, chill for 10-15 minutes.
  7. Fold in chocolate chips and peanut butter chips (if using) gently with a spatula.
  8. Scoop dough into 1.5-tablespoon balls and place about 2 inches apart on prepared baking sheets. Dot tops with extra chips if desired.
  9. Bake for 9-11 minutes, until edges are set but centers still look slightly soft. Rotate trays halfway through baking if needed.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  11. Enjoy warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 5 days.

Notes

For thicker cookies, chill the dough for 30 minutes before baking. Use room temperature butter and eggs for best texture. Don’t overmix after adding flour to keep cookies chewy. Customize with your favorite add-ins like nuts, marshmallows, or extra chips. Cookies freeze well, both baked and unbaked.

Nutrition

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Find it online: https://hungermind.com/chocolate-peanut-butter-cookies-recipe-ultra-chewy-and-easy-to-make/