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An easy and fast homemade cookie recipe? Yes please! Chocolate Peanut Butter Cookies melt in your mouth – they’re soft and rich and full of flavor. Soft homemade cookies in less than 30 minutes!
Soft Chocolate Peanut Butter Cookies
If you’re like me and find comfort in chocolate and peanut butter, then this is a must-try cookie recipe for you! You are going to love how soft these peanut butter chocolate cookies are and better yet, this recipe turns out fabulous every time!
Although this isn’t a 3-ingredient peanut butter cookie recipe, it is still super simple to make. No chill time required so you just mix and drop the cookie dough in the oven. You and your peanut butter lovers can enjoy these homemade cookies in no time!
Why you’ll love this recipe
- This recipe uses two kinds of chocolates: cocoa powder and melted baking chocolate. Using both chocolates gives these butter chocolate chip cookies such a unique flavor that everyone considers them a stand out cookie.
- The cookie dough freezes perfectly, making it the perfect cookie-to-go recipe
- No chill time required! Just mix, drop then ding! Your soft chocolate peanut butter cookies are ready to be served
- This butter chocolate chip cookie recipe takes less than 15 minutes to bake!
Ingredients Needed
- Butter: Make sure your unsalted butter is properly softened.
- Peanut butter: use your favorite creamy peanut butter – don’t use natural peanut butter, only a no-stir kind.
- Baking chocolate: semi-sweet baking chocolate (from the baking aisle), melted and cooled slightly
- Milk: you can use any kind of milk you like – this is my secret cookie ingredient for soft peanut butter cookies.
- Cocoa powder: unsweetened cocoa powder, not dutch process.
- Flour: be sure to measure the all-purpose flour exactly.
How to make chocolate peanut butter cookies
- Preheat the oven to 350°F and line two prepared baking sheets with parchment paper.
- Place the softened butter and creamy peanut butter in a large bowl. Using a hand or a stand mixer, mix until combined then add both sugars. Cream until smooth. Mix in egg, vanilla, melted chocolate, and milk and mix on medium speed until combined.
- Mix in baking soda, cocoa, and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing.
- Scoop 2 tablespoon balls of dough and place 2-inches apart on prepared cookie sheets. Using a fork, create a criss cross pattern on the cookies to flatten slightly.
- Bake for 9-13 minutes, or until the edges are just golden brown and the tops are no longer glossy. Cool on cookie sheets at least 10 minutes before removing.
Expert tips
- If the dough starts sticking to the fork when creating a criss cross pattern, dip your fork in a bit of granulated sugar.
- Add some chocolate chips if you want even more chocolate flavor.
- You can also make these bite size with a 1 tablespoon cookie scoop.
- My favorite peanut butter is Skippy Naturals which is a more natural peanut butter but it’s no-stir (the oil does not separate).
FAQs
Although the fork lines in the peanut butter cookies give them a distinct look, it’s actually to help the butter cookie bake evenly. Since peanut butter is a heavily dense ingredient, we need to flatten out the cookie prior baking to help them cook properly.
Yes, you can! These butter cookies are great for freezing. You can freeze the cookie dough balls for up to 3 months in an airtight container.
Chocolate Peanut Butter Cookies Recipe
Ingredients
- ½ cup (113g) unsalted butter softened
- ½ cup (130g) creamy peanut butter
- ¾ cup (150g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 2 ounces (57g) semi-sweet baking chocolate melted and cooled slightly
- 1 large egg
- 1 tablespoon milk
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 ⅔ cup (206g) all-purpose flour
Instructions
- Preheat oven to 350°F. Line two cookie sheets with silicone baking mats or parchment paper.
- Place butter and peanut butter in a large bowl. Using a hand or a stand mixer, mix until combined then add both sugars. Cream until smooth. Mix in egg, vanilla, melted chocolate, and milk and mix on medium speed until combined.
- Mix in baking soda, cocoa, and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing.
- Scoop 2 tablespoon balls of dough and place 2-inches apart on prepared cookie sheets. Using a fork, create a criss cross pattern on the cookies to flatten slightly. (Tip: if the dough starts sticking to the fork, dip it in a bit of granulated sugar.)
- Bake for 9-13 minutes, or until the edges are just golden brown and the tops are no longer glossy. Cool on cookie sheets at least 10 minutes before removing.
Recipe Video
Recipe Notes
1-tablespoon cookies: 7-11 minutes
2-tablespoon cookies: 9-13 minutes
Jumbo 1/4 cup cookies: 10-15 minutes
9×13-inch pan: 20-25 minutes
These look and sound incredible! Thanks for sharing!
Every single cookie recipe I’ve made of yours has been fabulous so I’ll be making these tomorrow!
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