Chocolate Peanut Butter Cookies Easy Recipe
These chocolate peanut butter cookies are soft, chewy, and packed with rich chocolate and creamy peanut butter flavor. Quick to make with pantry staples, they’re perfect for any occasion and sure to become your go-to cookie recipe.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (120g) all-purpose flour
- 1/3 cup (35g) unsweetened cocoa powder (Dutch-processed or regular)
- 1/2 teaspoon (2.5g) baking soda
- 1/4 teaspoon (1g) salt
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (125g) creamy peanut butter (Jif or Skippy recommended)
- 1/2 cup (100g) brown sugar, packed (light or dark)
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon (5ml) vanilla extract
- 3/4 cup (130g) semi-sweet chocolate chips
- Flaky sea salt (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, use a mixer to beat softened butter, creamy peanut butter, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- Add the dry ingredients to the wet ingredients and mix on low just until combined. Do not overmix.
- Fold in the chocolate chips with a spatula.
- Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing them 2 inches apart. Gently flatten the tops if desired.
- Sprinkle each cookie with a pinch of flaky sea salt, if using.
- Bake for 9-11 minutes, until edges are set but centers look soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best texture, use creamy, shelf-stable peanut butter (not natural). Do not overbake; cookies will firm up as they cool. For gluten-free, use a 1:1 GF flour blend. For vegan, use vegan butter and a flax egg. Dough can be chilled for 10 minutes if your kitchen is warm. Store cookies in an airtight container with a slice of bread to keep them soft.
Nutrition
- Serving Size: 1 cookie
- Calories: 155
- Sugar: 11
- Sodium: 90
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 19
- Fiber: 1
- Protein: 3
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