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Chocolate Peanut Butter Cookies

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These Chocolate Peanut Butter Cookies are rich, soft, and packed with the perfect balance of chocolatey goodness and peanut butter flavor. A classic combination in every bite, they’re ideal for cookie lovers and perfect for any occasion!

Ingredients

Scale

Makes about 24 cookies

  • For the cookies:
    • 1/2 cup (115 g) unsalted butter, softened
    • 1/2 cup (120 g) creamy peanut butter
    • 1/2 cup (100 g) granulated sugar
    • 1/2 cup (100 g) brown sugar, packed
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1 cup (125 g) all-purpose flour
    • 1/3 cup (40 g) unsweetened cocoa powder
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
  • Optional mix-ins and toppings:
    • 1/2 cup (90 g) chocolate chips
    • 1/2 cup (90 g) peanut butter chips
    • Flaky sea salt (for garnish)

Instructions

  1. Preheat the oven:
    • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Cream the butter and sugars:
    • In a large mixing bowl, beat the butter, peanut butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
  3. Add the egg and vanilla:
    • Beat in the egg and vanilla extract until well combined.
  4. Mix the dry ingredients:
    • In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Combine the wet and dry ingredients:
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the chocolate chips or peanut butter chips.
  6. Shape the cookies:
    • Scoop out 1-tablespoon portions of dough and roll them into balls. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Flatten the cookies:
    • Using a fork, press gently onto each dough ball to create a crisscross pattern (optional).
  8. Bake the cookies:
    • Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft. Avoid overbaking for chewy cookies.
  9. Cool and serve:
    • Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra texture, add chopped peanuts or Reese’s pieces to the dough.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
  • To make them gluten-free, substitute the flour with a 1:1 gluten-free baking flour.

Find it online: https://ukfinda.com/chocolate-peanut-butter-cookies/