Chocolate Peanut Butter Cookies Recipe
These Chocolate Peanut Butter Cookies combine rich cocoa with creamy peanut butter for a perfectly indulgent treat. Soft and chewy with a delicate crisscross pattern on top, they’re quick to prepare and bake, making them perfect for any occasion or a sweet snack.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- ½ cup unsalted butter (softened)
- ¾ cup creamy peanut butter
- 1 ¼ cups light brown sugar (packed)
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 large egg (at room temperature)
Dry Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- ¾ teaspoon baking soda
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking and set aside for convenience.
- Mix Wet Ingredients: In a large bowl, beat together softened butter, creamy peanut butter, light brown sugar, milk, and vanilla extract using an electric mixer on medium speed until the mixture is smooth and well blended. Add the egg and beat just until combined to avoid overmixing.
- Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking soda until evenly combined.
- Form Dough: Gradually add the dry ingredients to the peanut butter mixture, mixing at low speed just until all ingredients are incorporated, forming a cookie dough.
- Shape Cookies: Using a 1.5 tablespoon cookie scoop, portion out the dough onto the prepared baking sheets, spacing cookies about two inches apart to allow for spreading. Flatten each cookie dough ball slightly with the tines of a fork, creating a crisscross pattern on top.
- Bake: Bake in the preheated oven for 7 to 8 minutes or until the cookies are set but not overbaked, to maintain a soft and chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For best results, use room temperature egg and softened butter to ensure smooth mixing.
- Do not overbake the cookies to keep them soft and chewy.
- You can substitute peanut butter with almond butter for a different flavor.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Freezing the dough balls before baking can enhance the flavor and texture.
