Chocolate Peanut Butter Cookies Recipe

Chocolate enhances peanut butter cookies! Chocolate peanut butter cookies are soft, chewy, and easy to create. No dough cooling!


-Measure and level 1 ⅓ cups all-purpose flour  (165 grams). -30 grams natural unsweetened cocoa   powder -1/2 teaspoon baking soda -1/4 tsp salt -1/2 cup softened unsalted butter (115g) -1/2 cup packed light brown sugar (250    grams) -¾ cup creamy peanut butter (190g)—Jif or   Skippy -1 big room-temperature egg -1 tsp pure vanilla


Heat the oven to 350°F (177°C). Put two to three large baking sheets with parchment paper or silicone mats aside.

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Combine flour and cocoa powder in a large bowl. Add baking soda and salt and mix thoroughly. Set aside.

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Beat butter until smooth in a stand mixer with the paddle attachment or a large basin with a handheld mixer. Add brown sugar and mix for 1–2 minutes.

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Add the peanut butter, egg, and vanilla extract and mix until incorporated, scraping down the bowl as required.

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Mix the dry ingredients just until mixed.

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Scoop cookie dough onto baking sheets using a 1.5-tbsp scoop. Return each cookie dough ball to the baking pans with space between them after rolling them into smooth balls.

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Make a crisscross design by gently pressing each cookie dough ball with a fork.

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Bake until cookie tops are firm, 10–12 minutes. After cooling on the baking sheets for 5–10 minutes, carefully remove the cookies to a wire rack to finish cooling.

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Also see Bakery Style Chocolate Chip Cookies Recipe