If you’re craving that rich chocolate-peanut butter combo, you’re in the right place. These Chocolate Peanut Butter Cookies are soft, fudgy, and packed with gooey chocolate chips in every bite. I still remember the first time I made these on a rainy Tuesday when I just needed something warm and sweet to lift everyone’s mood. I was aiming for quick, easy, and indulgent, and that’s exactly what came out of the oven. These cookies are now my go-to comfort treat, and I can’t wait to show you why they deserve a permanent spot in your recipe box. And if you’re a cookie lover, you’ll also enjoy these blueberry white chocolate chip cookies that bring a fruity twist to your cookie cravings.
Table of Contents
Why You’ll Love This Chocolate Peanut Butter Cookies
- Ready in under 30 minutes, perfect for busy weekdays
- Requires only pantry staples, no fancy ingredients
- Soft-baked with crispy edges and gooey centers
- A crowd-pleaser for holidays, bake sales, or last-minute guests
- Balanced flavor: not too sweet, just the right cocoa-peanut butter ratio
- Great for freezing and snacking later
These cookies aren’t just another chocolate-peanut butter dessert. The texture is spot on, thanks to the brown sugar and a perfect butter blend. If you’re a fan of nostalgic treats, you’ll probably love my peach cobbler cookies, which carry that same soul-warming vibe.
Ingredients Needed
Let’s break it down into two parts to keep things super clear:
For the Cookie Dough Base:
- 1 cup unsalted butter, softened (makes creaming easier and ensures a soft texture)
- 1 cup granulated sugar (adds sweetness and slight crispiness)
- 1 cup packed brown sugar (adds moisture and chewiness)
- 2 large eggs, at room temperature (helps bind the dough and add richness)
- 1 teaspoon vanilla extract (brings out all the flavors)
For the Chocolate & Peanut Butter Magic:
- 1 cup creamy peanut butter (choose a no-stir version for best consistency)
- 2 cups all-purpose flour (measure correctly for best texture)
- 1 cup unsweetened cocoa powder (gives that deep chocolate flavor)
- 1 teaspoon baking soda (ensures a light rise)
- 1/2 teaspoon salt (balances the sweetness)
- 1 ½ cups semi-sweet chocolate chips (melt into gooey perfection)
Tip: Always sift your cocoa powder and flour together to prevent lumps and get an even mix.
How to Make Chocolate Peanut Butter Cookies
Follow these simple steps for cookie success every time:
- Preheat & Prepare:
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and help cookies bake evenly. - Cream the Butter & Sugars:
In a large mixing bowl, beat together softened butter, granulated sugar, and brown sugar for about 2–3 minutes until fluffy. This step traps air and helps the cookies stay soft. - Add Eggs, Vanilla & Peanut Butter:
Crack in the eggs one at a time, mixing well after each. Stir in the vanilla extract. Then add the creamy peanut butter and mix until everything is silky and smooth. - Mix Dry Ingredients Separately:
In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. This step ensures even distribution and avoids clumps. - Combine Wet & Dry:
Gradually add the dry mix into your wet mixture. Stir just until combined—don’t overmix, or your cookies may turn tough. - Fold in Chocolate Chips:
Gently stir in the semi-sweet chocolate chips until evenly distributed. The dough will be thick and rich at this point. - Scoop & Shape:
Using a tablespoon or cookie scoop, portion dough onto your lined baking sheets, spacing them about 2 inches apart. Gently press down each ball of dough with your hand or a fork. - Bake to Perfection:
Bake for 8–10 minutes. They should look slightly underdone in the center when you pull them out, that’s the secret to a fudgy middle. - Cool & Set:
Let cookies cool on the baking sheet for 2–3 minutes, then transfer to a wire rack. They’ll firm up as they cool but stay chewy inside.
Chocolate Peanut Butter Cookies
- Total Time: 30 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These soft-baked chocolate peanut butter cookies are rich, chewy, and loaded with melty chocolate chips. A perfect quick treat that comes together in just 30 minutes.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup creamy peanut butter
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 ½ cups semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
3. Add eggs one at a time, mixing well after each. Stir in vanilla and creamy peanut butter until smooth.
4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
5. Gradually mix dry ingredients into the wet mixture. Do not overmix.
6. Fold in the semi-sweet chocolate chips evenly into the dough.
7. Scoop tablespoon-sized portions onto prepared sheets, spaced 2 inches apart. Gently press each with your palm or a fork.
8. Bake for 8–10 minutes. The cookies will look soft; they will set while cooling.
9. Cool on the tray for 2–3 minutes, then transfer to a wire rack to cool completely.
Notes
Chill the dough for thicker cookies.
Store at room temp for 5 days or freeze up to 2 months.
Use a slice of bread in the container to maintain softness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Serving and Storage Tips
Once you’ve baked a batch of these chocolate peanut butter cookies, here’s how to serve and keep them at their best:
Serving Suggestions:
Serve warm with milk or ice cream. Want to build a holiday cookie tray? These pair beautifully with my almond walnut crinkle cookies for a festive dessert board.
Hosting a party or movie night? Stack them on a rustic wooden board with other sweets for a cookie platter that disappears fast.
Storage Tips:
Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread inside the container to keep them soft longer.
Freezing: These cookies freeze beautifully. Place them in a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 2 months.
Reheating: Warm in the microwave for about 10–12 seconds for that fresh-from-the-oven texture. Perfect for reviving leftover treats.
Helpful Notes
These little tips make a big difference in the final cookie.
- Use softened butter, not melted. Melted butter will make the dough greasy and flatten your cookies.
- Don’t overbake, they’ll look slightly underdone in the center when you take them out. That’s the key to their soft texture.
- Chilling the dough is optional, but if your kitchen is warm or you want thicker cookies, pop the dough in the fridge for 20–30 minutes.
- Switch it up: Try using dark chocolate chunks instead of chips for deeper richness, or swirl in a bit of Nutella for an extra indulgent surprise.
- Make them gluten-free by using a 1:1 gluten-free flour blend that’s formulated for baking.
With just a few simple tricks, you’ll have bakery-style results from your own kitchen, no stress, no mess.
Conclusion
These chocolate peanut butter cookies are exactly what cozy moments are made of. Rich, soft, packed with gooey chocolate chips, and kissed with creamy peanut butter, they’re easy to make and even easier to devour. Whether you’re baking them for your family, a cookie swap, or just a mid-week pick-me-up, these cookies always deliver that warm, homemade feel.
If you tried this recipe, don’t forget to leave a star rating and comment below, I’d love to hear how they turned out for you! Did you make any fun variations? Let’s keep the cookie conversation going. You can also share your delicious creations on Pinterest or Facebook to inspire others!
Frequently Asked Questions
Can I use natural peanut butter instead of creamy?
You can, but be careful. Natural peanut butter tends to separate and is much oilier, which can make the dough unstable or greasy. If using natural peanut butter, make sure it’s well-stirred and thick, not runny. For best results, a no-stir creamy peanut butter is ideal.
How can I make these chocolate peanut butter cookies gluten-free?
Use a 1:1 gluten-free flour blend specifically formulated for baking. Avoid using almond or coconut flour as a direct substitute, they’ll throw off the structure and texture. Look for a blend that includes xanthan gum or add 1/2 teaspoon separately.
Why are my cookies too flat?
This can happen if your butter was too soft or melted, or if you overmixed the dough. Another reason might be baking on a hot pan from a previous batch. Let your baking sheets cool between batches or use fresh parchment. Chilling the dough for 20 minutes before baking also helps prevent spreading.
Are these cookies freezer-friendly?
Absolutely. Once baked and cooled, freeze the cookies in a single layer, then transfer to a freezer bag with parchment between layers. They’ll keep well for up to 2 months. To enjoy later, let them thaw at room temp or microwave for 10 seconds to bring back that fresh-baked feel.