The most delicious chocolate peanut butter cookies ever! Soft and chewy with the perfect blend of flavors, and drizzled with melted peanut butter.
Peanut butter and chocolate is always a winning combination! And the two flavors come together beautifully in these chocolate peanut butter cookies.
I couldn’t resist doing a peanut butter drizzle over the top of the cookies too, for extra peanut butter deliciousness of course, but also to differentiate these cookies from plain chocolate cookies. I mean…these cookies are extra. In the best way.
The recipe is a cross between our peanut butter cookies and our chocolate cookies, both of which you’ll love if you’re in the mood for a single (mega) flavor cookie.
Our lemon cookies and almond butter cookies are also not to be missed! And if you love all things peanut butter then check out our peanut butter rice krispie treats and our peanut butter almond flour cookies.
How To Make Chocolate Peanut Butter Cookies
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- They are so easy to make!
- Add softened butter and brown sugar to the bowl of your stand mixer and cream them together until smooth.
- Add egg, vanilla extract and peanut butter and mix in.
- Now add all purpose flour, cocoa powder, baking soda and salt and stir it in by hand into a thick cookie dough.
- Break off pieces of the dough and roll into balls and place them evenly on a parchment lined baking tray. Aim for 20 cookies. The balls are quite large.
- Flatten them with a fork and then bake for 12 minutes at 350°F.
- Leave them to cool on the tray and then drizzle with melted peanut butter.
Recipe Tips
The Butter. We used a lightly salted butter, but unsalted will also work just fine. It’s ideal if you let it soften a bit before using, but if you forget, then cut it into small pieces and cream the butter alone for a couple of minutes to soften before you add the sugar.
Never force the butter to soften (like putting it in the microwave, never do that) or it will affect the texture and structure of your cookies.
The peanut butter. A commercial brand of smooth, salted peanut butter works great for these cookies! But you can also use a natural style peanut butter, just make sure that you have mixed it well (so there is no oil separation) before using it.
The cocoa powder should be a natural unsweetened cocoa powder like Hersheys.
It’s important to flatten the cookies with a fork, because they tend to not spread that well otherwise. You don’t have to flatten them too much, just slightly, and the oven will do the rest.
The peanut butter drizzle. This is optional, but delicious. It accentuates the peanut butter flavor and looks really pretty. You heat the peanut butter in a bowl in the microwave so that it’s easy to drizzle off a spoon.
Make It Dairy-Free
If you’d like these cookies to be dairy-free then you can make them with a dairy-free butter option like the Earth Balance brand of buttery sticks. It would be a straight 1:1 swap for the dairy butter in this recipe.
Make It Gluten-Free
If you’d like these to be gluten-free then use a gluten-free all purpose flour blend like Bob’s Red Mill brand to replace the regular flour in these cookies.
Storing and Freezing
Keep the cookies in an airtight container at room temperature for up to a week. They can also be stored in an airtight container in the fridge.
The cookies also freeze very well for up to 3 months. You can also freeze the unbaked cookie dough. The best way to do that is to roll them into balls as usual and then freeze. When you’re ready to bake them let them thaw overnight in the fridge, flatten with a fork and bake as usual.
More Cookie Recipes
- Simple Oatmeal Cookies
- White Chocolate Chip Cookies
- Shortbread Cookies
- Oatmeal Raisin Cookies
- Peanut Butter Chocolate Chip Cookies
- Chocolate Chip Cookies
Chocolate Peanut Butter Cookies
Ingredients
- ½ cup Butter Lightly Salted, Softened
- 1 cup Light Brown Sugar
- 1 Large Egg
- 1 Tbsp Vanilla Extract
- 1 cup Peanut Butter Smooth, Salted
- 1 cup All Purpose Flour
- ½ cup Cocoa Powder Natural, Unsweetened
- 1 tsp Baking Soda
- ¼ tsp Salt
For the Drizzle:
- ⅓ cup Peanut Butter Melted
Instructions
- Preheat the oven to 350°F (180°C). Line a baking tray with parchment paper. Set aside.
- Add softened butter and brown sugar to the bowl of your stand mixer and cream them together until smooth.
- Add egg, vanilla extract and peanut butter and mix in.
- Now add the all purpose flour, cocoa powder, baking soda and salt and stir it in by hand (with a spoon, but just don't use your electric mixer for this part) into a thick cookie dough.
- Break off pieces of the dough and roll into balls and place them evenly on your prepared baking tray. Aim for 20 cookies. The balls are quite large.
- Flatten with a fork and then place into the oven to bake for 12 minutes.
- Leave them to cool on the tray and when cool, melt the peanut butter in the microwave and then drizzle it over cooled cookies.
- Let the cookies sit for around 10 minutes for the peanut butter to harden and then enjoy!
Video
Notes
- We used a lightly salted butter, but unsalted butter will also work just fine. It’s ideal if you let the butter soften a bit before using, but if you forget to soften it, then cut it into cubes and cream the butter alone for a couple of minutes to soften it before you add the sugar and cream them together.
- Commercial brands of smooth, salted peanut butter work great for these cookies. You can also use a natural style peanut butter, but just make sure that you have mixed it well (so there is no oil separation) before using it.
- The cocoa powder should be a natural unsweetened cocoa powder like Hersheys.
- It’s important to flatten the cookies with a fork, because they tend to not spread that well otherwise. You don’t have to flatten them too much, just slightly, and the oven will do the rest.
- The peanut butter drizzle is optional, but delicious. It accentuates the peanut butter flavor and looks really pretty.
- Keep the cookies stored in an airtight container at room temperature for up to a week.
These are the best cookies ever! Seriously! So peanut-buttery and chocolatey at the same time. We loved them.
Yay! Thanks Jane!