Description
These Chocolate Peanut Butter Cookies combine the rich, creamy flavor of peanut butter with the deep, indulgent taste of cocoa and semi-sweet chocolate chips. Soft and chewy with just the right balance of sweetness and texture, these cookies are perfect for satisfying your sweet tooth with a homemade touch.
Ingredients
Scale
Wet Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-Ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the peanut butter, softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for enhanced flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the ingredients.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet peanut butter mixture, mixing just until all ingredients are combined to avoid overworking the dough.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the cookie dough to evenly distribute them throughout.
- Scoop Dough onto Baking Sheets: Using a tablespoon-sized scoop, drop the dough portions onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes or until the edges are set but the centers remain slightly soft to maintain a chewy texture.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up without becoming hard.
Notes
- For extra peanut butter flavor and a decorative touch, press a few peanut butter chips on top of each cookie dough ball before baking.
- Store finished cookies in an airtight container at room temperature to keep them fresh for up to 5 days.
- The cookie dough can be frozen; shape into dough balls and freeze on a baking sheet, then transfer to a freezer bag for baking fresh cookies later.
- Do not overbake to preserve the chewy texture; cookie edges should be set but centers slightly soft.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13 g
- Sodium: 125 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
