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chocolate peanut butter cookies

Chocolate Peanut Butter Cookies

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 Whisk
  • 2 Baking sheet
  • 2 silicone baking mat or sheet of parchment paper
  • 1 Cooling rack
  • 1 medium cookie scoop
  • 1 measuring cup set
  • 1 measuring spoon set

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 cup semisweet chocolate chips optional
  • 1/2 cup chopped roasted peanuts optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line baking sheets with silicone mats or parchment paper.
  • In a mixing bowl whisk together flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
  • In a separate large bowl beat the butter, peanut butter, granulated sugar, and brown sugar with a mixer until light and fluffy, about 2 minutes.
  • Beat in the eggs one at a time until incorporated, then mix in the vanilla extract.
  • Add the dry ingredients to the wet ingredients in two additions, mixing on low just until combined.
  • Fold in the chocolate chips and chopped peanuts if using.
  • Scoop 1.5-tablespoon mounds of dough onto prepared sheets, spacing about 2 inches apart.
  • Lightly flatten the tops with your fingers or the bottom of a glass to about 3/4-inch thick.
  • Bake one sheet at a time for 9 to 11 minutes until the edges are set and the centers look slightly soft.
  • Cool on the baking sheet for 5 minutes, then transfer cookies to a cooling rack to rest for 10 minutes before serving.

Notes

For best texture, avoid overbaking; the cookies will continue to set as they cool, so pull them when the centers still look slightly underdone. If the dough feels sticky, chill it for 20 to 30 minutes for easier scooping and thicker cookies. Use creamy peanut butter for a uniform crumb; natural peanut butter can vary in oil content, so stir it very well or add 1 to 2 tablespoons more flour if the dough seems greasy. For chewier cookies, replace 2 tablespoons of granulated sugar with honey or corn syrup; for thicker cookies, add 1 tablespoon cornstarch to the dry mix. Store in an airtight container for up to 4 days or freeze baked cookies or dough scoops for up to 2 months.
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