Chocolate Peanut Butter Cookies

Why You’ll Love This Recipe

I like this recipe because it’s simple to make yet tastes like something from a bakery. The combination of peanut butter and chocolate makes these cookies indulgent but comforting at the same time. They bake up soft in the center with just the right amount of chew, and the chocolate chips add bursts of extra sweetness in every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 1 cup brown sugar, packed

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup creamy peanut butter

• 2 cups all-purpose flour

• 1 cup cocoa powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 ½ cups semi-sweet chocolate chips

Directions

1. I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a large mixing bowl, I cream the softened butter, granulated sugar, and brown sugar until light and fluffy.

3. I beat in the eggs one at a time, then mix in the vanilla and peanut butter until smooth.

4. In another bowl, I whisk together the flour, cocoa powder, baking soda, and salt.

5. I gradually add the dry ingredients to the wet mixture, stirring until just combined.

6. I fold in the chocolate chips evenly.

7. I scoop tablespoon-sized amounts of dough onto the baking sheets, spacing them 2 inches apart, and flatten them slightly.

8. I bake for 8–10 minutes, until set around the edges but still soft in the center.

9. I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 30 cookies. It takes 15 minutes to prep, 8–10 minutes to bake, and about 25 minutes total.

Variations

I sometimes use crunchy peanut butter for extra texture. If I want more richness, I add peanut butter chips or white chocolate chips along with the semi-sweet ones. For a festive twist, I sprinkle sea salt on top before baking. These also work great as cookie sandwiches with a layer of peanut butter frosting in between.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months—either as baked cookies or raw dough balls ready to bake straight from the freezer. To refresh, I warm baked cookies in the microwave for about 10 seconds to make the chocolate chips gooey again.

FAQs

Can I use natural peanut butter?

Yes, but I prefer regular creamy peanut butter because natural peanut butter can separate and make the dough greasy.

Can I make these cookies gluten-free?

Yes, I substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Can I make the dough ahead of time?

Yes, I refrigerate the dough for up to 48 hours. Chilled dough may need an extra minute in the oven.

Why are my cookies dry?

They may have been overbaked. I take them out when the centers still look slightly soft—they’ll firm up as they cool.

Can I add more peanut butter flavor?

Yes, I swirl extra peanut butter into the dough before baking or top the cookies with melted peanut butter after they cool.

Conclusion

Chocolate peanut butter cookies are a perfect treat when I want something sweet, rich, and full of flavor. I love the balance of chewy texture, chocolate richness, and nutty peanut butter in every bite. Whether I bake them for holidays, parties, or just a cozy weekend, these cookies always disappear quickly.