Here’s an irresistibly easy recipe for Chocolate Peanut Butter Cookies—crispy edges, chewy centers, and packed with rich peanut butter flavor with a double dose of chocolate! Ready in just 20 minutes.
Chocolate Peanut Butter Cookies
Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins
Makes: 18-20 cookies
Ingredients:
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½ cup (115g) unsalted butter, softened
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½ cup (100g) granulated sugar
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½ cup (110g) packed brown sugar
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½ cup (125g) creamy peanut butter (not natural/oily)
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1 large egg
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1 tsp vanilla extract
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1¼ cups (160g) all-purpose flour
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¼ cup (30g) cocoa powder
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½ tsp baking soda
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½ tsp baking powder
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¼ tsp salt
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1 cup (180g) chocolate chips/chunks (or peanut butter chips!)
Optional:
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Flaky sea salt for sprinkling
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Extra peanut butter for swirling
Instructions:
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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Cream wet ingredients: Beat butter, sugars, and peanut butter until fluffy. Add egg and vanilla; mix well.
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Dry ingredients: Whisk flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl.
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Combine: Gradually add dry ingredients to wet, mixing just until combined. Fold in chocolate chips.
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Scoop & shape: Roll dough into 1.5-inch balls (or use a cookie scoop). Place 2 inches apart on sheets.
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Flatten slightly with a fork (crisscross pattern for classic PB cookies!).
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Bake 9-11 mins until edges are set but centers look slightly soft.
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Cool 5 mins on the tray, then transfer to a rack.
Pro Tips:
🔥 For gooey centers: Underbake by 1 minute!
🍫 Extra decadence? Press extra chocolate chips on top right after baking.
🌰 Crunchy twist: Add ¼ cup chopped peanuts to the dough.
🧊 Freeze for later: Shape dough balls and freeze; bake from frozen (+1-2 mins).
These cookies are rich, fudgy, and perfect with a glass of milk! For a flourless version, try swapping the flour with 1 cup oat flour (blitz oats in a blender).