Indulge in the perfect harmony of rich chocolate and creamy peanut butter with these incredibly soft and chewy Chocolate Peanut Butter Cookies. Each bite is a delightful fusion, packed with chunks of peanut butter cups and luscious peanut butter chips, making them an absolute dream for any chocolate and peanut butter enthusiast!

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If your heart beats for the classic combination of chocolate and peanut butter, you’ll also adore our Buckeye Recipe or this sensational Reese’s Peanut Butter Cheesecake!

Ultimate Chocolate Peanut Butter Cookies: A Decadent Homemade Recipe

There’s an undeniable magic that happens when rich, dark chocolate meets the creamy, salty goodness of peanut butter. It’s a flavor combination that transcends ordinary desserts, creating something truly extraordinary. While I’m not typically one to grab a candy bar, I confess a lifelong weakness for a classic peanut butter cup. That perfect balance of sweet and salty, smooth and textured, is simply irresistible.

These Chocolate Peanut Butter Cookies capture that very essence, transforming the beloved peanut butter cup into a soft, chewy, and intensely chocolatey cookie. Each bite delivers a delightful explosion of flavor, thanks to the generous inclusion of both chopped peanut butter cups and smooth peanut butter chips. This isn’t just a cookie; it’s a celebration for your taste buds, specifically crafted for those who cherish the chocolate and peanut butter pairing above all else.

Whether you’re looking to impress guests with a stunning holiday cookie platter, preparing a special treat for company, or simply craving an indulgent after-school snack, these cookies fit every occasion. Their delightful aroma and irresistible taste guarantee they won’t last long—they are sure to be devoured with enthusiasm!

Why These Irresistible Chocolate Peanut Butter Cookies Will Become Your Go-To Recipe

What sets these Chocolate Peanut Butter Cookies apart from the rest? It’s the perfect blend of texture, depth of flavor, and thoughtful inclusions. Imagine sinking your teeth into a cookie that is incredibly soft on the inside, with a slight chewiness at the edges, and an intense cocoa flavor that forms the perfect backdrop for the star of the show: peanut butter. We achieve this deep chocolate base by using both semi-sweet chocolate chips and high-quality cocoa powder, ensuring a rich, complex flavor that isn’t overly sweet.

But the true indulgence comes from the double dose of peanut butter goodness. Mini peanut butter cups, chopped into delectable nuggets, melt slightly as the cookies bake, creating pockets of creamy, salty-sweet peanut butter bliss. Complementing these are the smooth peanut butter chips, which add another layer of nutty flavor and a wonderfully soft texture. This combination ensures that every single cookie is bursting with the iconic chocolate and peanut butter taste you crave.

Beyond their amazing taste, these cookies are surprisingly straightforward to make. The recipe is designed for home bakers of all skill levels, promising a rewarding experience and a batch of cookies that look as good as they taste. They are robust enough to hold up on a dessert table yet delicate enough to melt in your mouth, making them ideal for sharing or savoring all by yourself.

Key Ingredients for Your Perfect Batch of Chocolate Peanut Butter Cookies

Crafting exceptional cookies starts with quality ingredients. Here’s a detailed look at what you’ll need and why each component is crucial for achieving the best Chocolate Peanut Butter Cookies:

• Semi-sweet chocolate chips: These form the foundation of our rich chocolate cookie base. Opt for a good quality brand, as the flavor of the chocolate will significantly impact the final taste. The melting and incorporation of these chips into the dough create a truly decadent texture.
• All-purpose flour: I always recommend using unbleached all-purpose flour for consistent results. It provides the necessary structure without making the cookies tough.
• Unsweetened cocoa powder: This is where the deep chocolate flavor truly comes from. Regular unsweetened cocoa powder, like Hershey’s, works perfectly to give these cookies their signature dark hue and robust taste.
• Baking powder: As the primary leavening agent, baking powder ensures your cookies rise beautifully, achieving that soft, slightly puffy texture that everyone loves.
• Salt: Don’t underestimate the power of salt in baking! It balances the sweetness of the chocolate and peanut butter, enhancing all the other flavors and preventing the cookies from tasting one-dimensional.
• Unsalted butter: Softened to the perfect consistency, unsalted butter is crucial for creaming with sugar to create a light and airy base. Ensure it’s soft enough to easily indent with your finger but not melted. This allows for proper emulsification and contributes to the cookie’s tender crumb.
• Light brown sugar (packed): Brown sugar is key to the chewy texture and moistness of these cookies. When packed, it measures accurately and adds a wonderful caramel-like depth that complements the chocolate and peanut butter beautifully.
• Large eggs: Eggs bind the ingredients together, adding moisture and structure. Using large eggs ensures a consistent recipe outcome.
• Vanilla extract: A splash of good quality vanilla extract amplifies all the other flavors in the cookies, especially the chocolate and peanut butter, adding a warm, aromatic note.
• Mini peanut butter cups (chopped): These are the star! Chopping mini peanut butter cups distributes their delightful flavor and texture throughout the cookie. You’ll need about 9 oz. The mini size works best for even distribution and prevents overwhelming any single bite.
• Peanut butter chips: Easily found in most grocery stores, peanut butter chips add an extra layer of creamy, nutty flavor and a lovely soft melt to the cookies, truly cementing their peanut butter identity.

Essential Tools for Baking Success

Having the right tools can make your baking experience smoother and more enjoyable. For these Chocolate Peanut Butter Cookies, you’ll want to gather the following:

• Mixing bowls: Several sizes will be useful for combining dry ingredients and wet ingredients separately.
• Stand mixer or hand mixer: While you can cream butter and sugar by hand, a stand mixer with a paddle attachment or a hand mixer makes the process much easier and ensures a light, fluffy mixture.
• Double boiler: Essential for gently melting the chocolate chips without scorching them. If you don’t have one, a heatproof bowl set over a saucepan of simmering water works just as well.
• Baking sheets: You’ll need at least two, preferably more, to bake multiple batches efficiently.
• Parchment paper or silicone baking mats (Silpat): These prevent sticking, promote even baking, and make cleanup a breeze.
• Cookie scoop: A tablespoon-sized cookie scoop ensures uniformly sized cookies, which cook evenly and look professional.
• Wire cooling racks: Crucial for allowing cookies to cool completely and prevent them from getting soggy on the bottom.

Customizing Your Chocolate Peanut Butter Cookies: Variations & Substitutions

While this recipe delivers an amazing cookie as is, there are always ways to adapt it to your preferences or what you have on hand. Don’t be afraid to experiment!

• Chocolate Variety: For an even deeper, more intense chocolate flavor, consider using dark chocolate chips instead of semi-sweet. If you prefer a milder chocolate, you could use a mix of semi-sweet and milk chocolate, though I caution against using solely milk chocolate, as the cookies might become overly sweet. White chocolate chips could also offer a contrasting sweetness if you’re feeling adventurous.
• Butter Options: If you only have salted butter, it can absolutely be used! Simply reduce the amount of added salt in the recipe by about half a teaspoon to maintain the flavor balance.
• Brown Sugar Hack: No light brown sugar? No problem! You can create your own by pulsing 1 1/2 cups of granulated sugar with 1 1/2 tablespoons of molasses in a food processor until combined. This will give you a suitable substitute with the same moisture and flavor profile.
• Peanut Butter Inclusions: The beauty of this recipe lies in the combination of chopped peanut butter cups and peanut butter chips. However, if you have a strong preference, you can certainly use all peanut butter cups or all peanut butter chips. Just ensure the total quantity remains roughly the same (around 18-19 oz in total for the mix-ins) to keep the cookies richly flavored.
• Additional Mix-ins: Feel free to get creative! A handful of chopped roasted peanuts could add an extra crunch. A sprinkle of flaky sea salt on top before baking can also enhance the chocolate and peanut butter flavors beautifully. For an even more intense peanut butter flavor, you could swirl a tablespoon or two of creamy peanut butter into the dough just before adding the mix-ins.

Storing and Freezing Your Delicious Chocolate Peanut Butter Cookies

These cookies are so good, you might not have any left to store! But if you do, or if you’re planning ahead, here’s how to keep them fresh and delicious:

How to Store Baked Cookies

Once completely cooled, store your Chocolate Peanut Butter Cookies in an airtight container at room temperature for up to 3-5 days. To maintain their softness, you can place a slice of bread in the container with the cookies; they will absorb moisture from the bread and stay softer for longer. Avoid refrigerating baked cookies, as it can dry them out and alter their texture.

How to Freeze Cookie Dough

Freezing cookie dough is a fantastic way to enjoy freshly baked cookies anytime. You can find detailed instructions in my guide: How to Freeze Cookie Dough. Generally, you’ll roll the dough into balls, place them on a parchment-lined baking sheet, and freeze until solid. Then, transfer the frozen dough balls to an airtight freezer-safe bag or container for up to 3 months. When ready to bake, simply place frozen dough balls on a baking sheet and add an extra minute or two to the baking time.

How to Freeze Baked Cookies

Baked Chocolate Peanut Butter Cookies also freeze exceptionally well. Once they are completely cool, arrange them in a single layer on a baking sheet and freeze until solid (this prevents them from sticking together). Then, transfer the frozen cookies to an airtight freezer-safe container or bag, separating layers with parchment paper. They can be stored in the freezer for up to 2-3 months. Thaw at room temperature for about an hour, or warm them slightly in the microwave for an extra gooey treat.

Frequently Asked Questions About Chocolate Peanut Butter Cookies

Here are some common questions you might have when making these delectable cookies:

Can I use natural peanut butter in this recipe?

It’s generally not recommended to use natural peanut butter (the kind that separates) in baking recipes that call for regular peanut butter. Natural peanut butter has a different fat and sugar content, which can alter the texture of the cookies, often making them too dry or crumbly. Stick to a creamy, stabilized peanut butter for best results.

Why are my chocolate peanut butter cookies flat?

Flat cookies can result from several factors. Your butter might have been too soft or melted, or the dough wasn’t chilled sufficiently (if chilling is recommended). Too much baking soda/powder can also cause spreading. Ensure your butter is softened but still cool to the touch, and measure your ingredients precisely. Make sure your oven is preheated to the correct temperature.

How long do these chocolate peanut butter cookies last?

When stored in an airtight container at room temperature, these cookies will stay fresh and delicious for about 3-5 days. They are best enjoyed within the first 2-3 days for optimal texture and flavor.

Can I make the dough ahead of time?

Absolutely! The dough can be prepared and refrigerated for up to 2-3 days. Chilling the dough can actually enhance the flavors and result in a chewier cookie. Just be sure to bring it closer to room temperature for easier scooping, or let it sit out for 10-15 minutes before rolling.

What if I don’t have a double boiler for melting chocolate?

No worries! You can create a makeshift double boiler by placing a heatproof bowl (glass or metal) over a saucepan containing about an inch or two of simmering water. Ensure the bottom of the bowl does not touch the water. Stir the chocolate frequently until smooth and melted. Alternatively, you can melt the chocolate in the microwave in 30-second intervals, stirring well after each, until smooth.

More Irresistible Peanut Butter Recipes to Explore

If you can’t get enough of peanut butter, you’re in for a treat! Here are more delicious recipes featuring this beloved ingredient:

• Reese’s Peanut Butter Cheesecake: A creamy, dreamy cheesecake packed with Reese’s goodness.
• Peanut Butter Blossoms: A classic, soft peanut butter cookie crowned with a Hershey’s Kiss.
• Peanut Butter Cup Ice Cream Cake: The ultimate frozen dessert for any occasion.
• Peanut Butter Banana Bread with Chocolate Chips: A moist and flavorful twist on traditional banana bread.
• Peanut Butter Cinnamon Meltaway Cookies: Delicate, melt-in-your-mouth cookies with a unique spice blend.

Chocolate Peanut Butter Cookies Recipe

These soft, fudgy chocolate cookies are loaded with chopped peanut butter cups and creamy peanut butter chips, creating a match made in dessert heaven. Perfect for all chocolate and peanut butter aficionados!

Author: Deborah Harroun

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 1 hour 25 minutes (includes 45 min setting time)

Yield: 46 cookies

Course: Dessert

Cuisine: American

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Ingredients

• 2 1/2 cups semi-sweet chocolate chips
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 10 tablespoons unsalted butter, softened
• 1 1/2 cups packed light brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 9 oz mini peanut butter cups, chopped
• 1 cup peanut butter chips

Instructions

1. Place the semi-sweet chocolate chips in a double boiler over low heat, stirring occasionally until melted and smooth. Remove from heat and set aside to cool slightly.
2. In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and packed light brown sugar. Beat together on medium speed until the mixture is light and creamy, about 2-3 minutes.
4. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed to ensure everything is incorporated. Beat in the vanilla extract until just combined.
5. Reduce the mixer speed to low. Gradually add the slightly cooled melted chocolate until just combined. Then, slowly add the dry ingredients mixture to the wet ingredients, mixing until just combined and no streaks of flour remain. Be careful not to overmix.
6. Gently fold in the chopped peanut butter cups and peanut butter chips until evenly distributed throughout the dough.
7. Cover the bowl with plastic wrap and let the dough sit at room temperature for 30-45 minutes. This crucial step allows the melted chocolate to set up slightly, resulting in a thicker, chewier cookie and preventing excessive spreading during baking.
8. While the dough is setting, preheat your oven to 350ºF (175ºC). Line several baking sheets with parchment paper or silicone baking mats.
9. Using a tablespoon-sized cookie scoop or your hands, roll the dough into uniform balls. Place them on the prepared baking sheets, ensuring they are about 2 inches apart to allow for spreading.
10. Bake for 10-11 minutes. The cookies will appear soft and slightly underbaked in the centers, but the edges will be set. This is intentional; they will continue to set and firm up as they cool, ensuring a wonderfully soft and chewy interior.
11. Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire cooling rack to cool completely. Enjoy warm or at room temperature!

Recipe Notes:

Nutrition information provided here is an estimate only and can vary based on specific brands and products used. It should be used as a general guideline and not as a substitute for professional nutritional advice.

Nutrition Information (Per Cookie)

• Calories: 176 kcal (9% DV)
• Carbohydrates: 23g (8% DV)
• Protein: 3g (6% DV)
• Fat: 9g (14% DV)
• Saturated Fat: 5g (31% DV)
• Polyunsaturated Fat: 1g
• Trans Fat: 0g
• Cholesterol: 23mg (8% DV)
• Sodium: 86mg (4% DV)
• Fiber: 1g (4% DV)
• Sugar: 17g (19% DV)

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