Chocolate Peanut Butter Cookies
User Reviews
5
Chocolate Peanut Butter Cookies
Description
The recipe starts with melted butter whisked smooth, combined with both brown and granulated sugar, then mixed with vanilla extract and a large egg. Dry ingredients include flour, unsweetened cocoa powder, baking soda, and salt, mixed in just until combined to form a soft, sticky dough. Peanut butter chips and chopped salted peanuts are folded in for texture and flavor contrast.
Baked at 350°F for 7-10 minutes, the cookies puff up and retain a soft, slightly underbaked center with set edges. The melted butter contributes to a rich mouthfeel, while cocoa powder adds chocolate depth balanced by peanut butter sweetness and occasional crunchy peanut bits.
These cookies make a satisfying treat pairing chocolate and peanut butter in a chewy, tender cookie ideal for snack time or dessert. The recipe emphasizes correct flour measuring to prevent dryness and recommends slight underbaking for a soft texture that firms as cookies cool.
You can use salted or unsalted butter, and dark or light brown sugar depending on your flavor preference. Peanut butter chips can be substituted with mixed peanut and chocolate chips. Measuring flour properly by sifting or stirring before spooning improves cookie consistency.
Ingredients
- 1/2 cup butter
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg large
- 1 ⅓ cups all-purpose flour Please check out the note below about measuring flour.
- 1/3 cup cocoa powder unsweetened
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup peanut butter chips
- 1/4 cup peanut chopped
Instructions
- Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Microwave the butter in a large, microwave-safe bowl for about 40 seconds. Butter should mostly melted.
- Whisk the butter until it is completely melted.
- Add the sugars; mix until well-combined.
- Stir in vanilla and egg until incorporated.
- Add the flour, cocoa powder, baking soda, and salt. Please read the recipe note about properly measuring flour.
- Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
- Stir in peanut butter chips and chopped peanuts.
- Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet.
- Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.
Notes
- Using melted butter contributes to the cookie's soft texture; salted butter is fine but unsalted can be used.
- Both brown and granulated sugars are used; dark brown sugar will yield a slightly deeper flavor.
- Proper flour measuring is critical; sift or stir flour before measuring to avoid dry cookies.
- Kosher salt can be used instead of table salt; adjust amounts to 1/2 teaspoon.
- Peanut butter chips add flavor; you can substitute with mixed peanut and chocolate chips if preferred.
- Chopped lightly salted peanuts add a salty crunch but can be adjusted for saltiness.
- Remove cookies from oven when edges are set but centers remain puffy for softness.
- Estimated nutrition values can be considered if dietary tracking is needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 164kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 116mg | 5% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 154IU | 3% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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