Chocolate Peanut Butter Cookies

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Chocolate Peanut Butter Cookies

These Chocolate Peanut Butter Cookies are a chocolate lover's dream. They are just like old fashioned peanut butter cookies, but with the amazing addition of chocolate! With a crisp exterior and buttery inside, you won't be able to stop at just one.

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Cuisine: American

Keyword: baking from scratch, baking tips

Servings: cookies

Calories: 154kcal

Author: Lisa Longley

Ingredients

2 1/2 cups all purpose flour 312.5 grams (read about measuring flour correctly here)
1/2 cup cocoa powder 50 grams (see note)
1/2 teaspoon salt 3 grams
1 1/2 teaspoons baking soda 9 grams
14 tablespoons unsalted butter room temperature (198.45 grams)
3/4 cup brown sugar packed (200 grams)
3/4 cup granulated sugar 150 grams
1 cup creamy peanut butter 240 grams
2 eggs room temperature
2 teaspoons vanilla extract 4.2 grams

Instructions

Preheat your oven to 350 degrees Fahrenheit, and line rimmed baking sheets with parchment paper. Set aside.
In a large bowl, whisk together the flour, cocoa powder, salt, and baking soda. (Please see notes in the post about measuring flour.)
Using a stand mixer or a large bowl and a hand mixer, beat together the room temperature butter, granulated sugar, and brown sugar. Beat until light and fluffy, about 3 to 6 minutes.
Beat in the peanut butter, scraping down the sides as you go, until fully incorporated.
Beat in the eggs, one at a time, and then beat in the vanilla extract.
Add in the flour mixture. Beat on low until combined enough that it won't beat out of the bowl. Turn the beater up high and beat just long enough that the flour mixture is fully incorporated.
Using a 1 1/2 tablespoon cookie scoop, form into balls. Drop onto the prepared sheet, placing each cookie 2 inches apart. Press down with a fork, first one way, than the other to make a hash mark.
Bake for 8 to 10 minutes, rotating the pan half way through baking. (I like my cookies on the almost underdone side, so what you see pictured was baked for 8 minutes.) Allow to cool for 5 minutes on the tray before transferring to a cooling rack. Once completely cooled, store in an airtight container for up to 1 week.

Notes

It is important that you do not use Dutch processed cocoa powder for this recipe. You are looking for 100% cocoa, natural unsweetened, such as Hershey's. Read why that is important here: Using Cocoa Powder with Baking Soda.

Nutrition