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.

Chocolate Peanut Butter Cookies – 30-Min Cozy Favorite

Name: Chocolate Peanut Butter Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
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

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

Scale

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

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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