Did you know that peanut butter and chocolate cookies are the most delicious things in the world? I didn’t either, until I went to Taiwan. They have these awesome peanut butter and chocolate cookies over there. The first time I tried them, I literally jumped for joy….who doesn’t love peanut butter and chocolate cookies?
Peanut Butter-Chocolate Cookies
- Prep40 Min
- Total50 Min
These peanut butter cookies are special for the holidays or anytime. Their secret is the chocolate candy that melts into the top.
- 1/2cup granulated sugar
- 1/2cup packed brown sugar
- 1/2cup creamy peanut butter
- 1/4cup butter or margarine, softened
- 1/4cup shortening
- 1 1/2cups Gold Medal™ all-purpose flour
- 3/4teaspoon baking soda
- 1/2teaspoon baking powder
- Granulated sugar
- 3dozen milk chocolate stars or candy-coated chocolate-covered peanuts
Gold Medal Flour
- 1Heat oven to 375°F. Stir together 1/2 cup granulated sugar, the brown sugar, peanut butter, butter, shortening and egg. Stir in flour, baking soda and baking powder.
- 2Shape dough into 1-inch balls; roll in granulated sugar. Place about 2 inches apart on ungreased cookie sheet.
- 3Bake 8 to 10 minutes or until edges are light brown. Immediately press 1 chocolate star firmly in each cookie; cool on wire rack.
Tips from the Betty Crocker Kitchens
- tip 1Have just crunchy peanut butter on hand? Go ahead and use it for a peanuttier, slightly bumpier cookie.
- tip 2In a hurry? Use one pouch of Betty Crocker® peanut butter cookie mix instead. Immediately after baking cookies, be sure to top them with chocolate candies.
110 Calories, 6 g Total Fat, 2 g Protein, 13 g Total Carbohydrate
CHOCOLATE PEANUT BUTTER COOKIES
yield: 24 COOKIES
prep time: 20 MINUTES
cook time: 10 MINUTES
total time: 30 MINUTES
Deliciously thick and soft chocolate cookies that are infused with vanilla, and LOADED with peanut butter flavour. The perfect cookies for chocolate PB lovers!
- 1 cup (125g) plain/all-purpose flour
- 1/2 cup (50g) cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (190g) smooth peanut butter
- 1/2 cup (100g) light brown sugar
- 1/4 cup (50g) caster/granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a separate large bowl, mix together the butter, peanut butter, and sugars until smooth and combined. Add the egg and vanilla, and mix until combined.
- Add the dry ingredients and mix until combined.
- TIP: If your mixture happens to be too crumbly to handle at this point, you can add milk (1 tablespoon at a time) until the dough starts to come together.
- Roll the dough into 1-oz balls, and place them onto the prepared baking tray. Press them down with the tines of a fork, making a crisscross pattern.
- If desired, you can roll the dough balls in granulated sugar before making the crisscross pattern.
- Bake for 8 – 10 minutes. Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Cookie dough balls, shaped, can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
THESE CHOCOLATE PEANUT BUTTER COOKIES ARE:
- deliciously thick and soft
- super quick and easy to make
- rich in chocolate and loaded with PB flavour
- patterned with crisscross tops
- the perfect cookies for ANY occasion!
How long will these cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Want freshly-baked cookies every time? Cookie dough balls, shaped, can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
Chocolate Peanut Butter Cup Cookies
Rich chocolate cookies packed with peanut butter, peanut butter cups and peanut butter chips. These chocolate peanut butter cookies are always a crowd pleaser!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings24 Large Cookies
- 1 cup butter softened
- 3/4 cup white sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup smooth peanut butter
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 2 1/3 cups all-purpose flour
- 1 cup semisweet chocolate chips
- 1 cup peanut butter chips
- 10 regular-sized peanut butter cups or about 20-25 small cups, cut in pieces
- 1 cup mini peanut butter cups
- Preheat oven to 350*F (175*C).
- In medium bowl combine flour, cocoa and baking soda; set aside.
- In a large bowl, cream butter and sugars together with an electric mixer until fluffy. Add vanilla, peanut butter(s) and eggs; mixing well.
- Stir in flour mixture until just mixed. Batter will be thick, and a mixer can be used if needed. Fold in chips and peanut butter cups.
- Using an ice cream scoop, scoop onto baking sheets lined with parchment or a silicone baking mat.
- Bake for 11-13 minutes. Let cool for at least 10 minutes on baking sheet before transferring to wire rack to cool completely.
Calories: 369kcal | Carbohydrates: 41g | Protein: 7g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 36mg | Sodium: 231mg | Potassium: 194mg | Fiber: 2g | Sugar: 26g | Vitamin A: 265IU | Vitamin C: 0mg | Calcium: 32mg | Iron: 1.8mg
Chocolate Peanut Butter Cookies
Thick and chewy, these Chocolate Peanut Butter Cookies are packed with flavor. Freezer friendly and easy to make, these cookies are bursting with peanut butter chips!
Why this Recipe Works
Today’s cookie recipe does not disappoint.
- Chocolate Flavor. The cookie dough is rich and fudgy and bursting with flavor thanks to the high quality coco powder (and melted butter).
- Peanut Butter Flavor. No skimping on the added peanut butter chips in today’s cookie recipe.
- Soft and chewy. Adding all brown sugar with the melted butter creates the perfect chewy cookie texture!
- Freezer Friendly. Whether you freeze the cookie dough in scoops before baking, or freeze the cooled cookies, either way this recipe freezes well!
Just a quick overview of a few of the ingredients for these chocolate peanut butter chip cookies:
- Cocoa Powder. My favorite brand is Ghirardelli unsweetened cocoa powder. It’s rich and delicious, without leaving an unpleasant bitter flavor to chocolate desserts.
- Vanilla Extract. Pure vanilla is key when baking. My homemade vanilla extract will give you great results!
- Light Brown Sugar. You won’t find any granulated sugar in today’s chocolate cookie. The brown sugar adds moisture, which enhances the chewiness of today’s cookie recipe!
- Peanut Butter Chips. If you love peanut butter, use the full amount in the recipe. Or swap out some of the chips for chocolate chips if you’d like. Or, use Reese’s Pieces for a little crunchy peanut butter treat.
Make Cookie Dough. Beat melted butter with brown sugar. Add eggs and vanilla. Mix in dry ingredients and fold in peanut butter chips.
Chill. Refrigerate cookie dough for at least one hour. You can chill dough for up to 24 hours before baking.
Prep Oven & Pan. Preheat oven and place a piece of parchment paper on your cookie sheet.
Scoop Dough. Use a cookie scoop for more uniform cookies. I use a 2Tbsp scoop for these peanut butter chip cookies. Press extra peanut butter chips on top of each mound of cookie dough before baking.
Bake. Bake cookies for 10-12 minutes, being sure not to OVERBAKE. Cool and enjoy!
Tips and Tricks
- Chill the Dough. Don’t skip this step. Because of the melted butter and all the brown sugar, you don’t want these chewy cookies to fall apart or spread too thin on your cookie sheet.
- Cool on Cookie Sheet. Allow the cookies to cool on the cookie sheet for about 5 minutes. This allows them to continue baking while they cool, creating the perfect texture!
- Storage. Store cooled cookies in an airtight container at room temperature for up to one week. Or freeze for up to 3 months.
Why do my cookies burn on the bottom?
Use a light-colored baking sheet with parchment paper to avoid burnt cookie bottoms. Light colored cookie sheets prevent overbrowning because they don’t absorb heat like their darker counterparts. However, they are prone to sticking, so use parchment paper.
How can I tell when my cookies are done?
Chocolate cookies are hard to tell when they are done baking. The edges should look firm and if you press your finger into the center, it should only make a SLIGHT indentation. Cookies will continue to cook and set up on the cookie sheet once removed from the oven.
Why aren’t my cookies chewy?
To achieve the perfect chewy cookie, I always lean towards underbaking my cookies.
Peanut Butter Filled Brownie Cookies
These peanut butter filled brownie cookies are soft and fudge-like with a creamy peanut butter ripple swirled throughout. The brownie dough uses melted chocolate AND cocoa powder for extra chocolate flavor and the peanut butter filling requires just 2 ingredients. Warning: these are quite indulgent!
These Peanut Butter Filled Brownie Cookies Are:
- Sweet and chewy like a brownie
- Shiny and crackly on top
- Unapologetically rich and indulgent
- Filled and marbled with a soft peanut butter filling like the inside of peanut butter balls and peanut butter Easter eggs (so good!!)
The full printable recipe is below, but let me point out some things to know before you get started.
Peanut Butter Filling
The first thing you’re going to do is make the peanut butter filling using equal parts confectioners’ sugar and peanut butter. Stir them together (no need for a mixer) until combined and then roll into teaspoon-size balls as best you can. Like the filling from these cream cheese red velvet cookies (what a mouthful), the peanut butter filling must be extremely cold. Chill the peanut butter filling in the freezer for at least 1 hour as you make and chill the cookie dough.
- Can I use natural peanut butter? Yes. It doesn’t spread as much in the oven, so the cookies with natural peanut butter were a bit more lumpy, but still tasted great! I used creamy unsalted natural peanut butter that had been in the fridge, and it took a little bit more arm muscle and time to stir the confectioners’ sugar into it (compared with the conventional peanut butter), but it did smooth out—just keep at it.
- Can I use a peanut butter alternative? Yes. For nut-free alternatives, you can use Biscoff cookie butter or sunflower seed butter spread. My team and I have not tested this recipe with almond butter, but I don’t see any issue using that instead.
Brownie Cookie Dough Ingredients
Now that the peanut butter balls are in the freezer, you can start the brownie cookie dough. Have you ever made my brownie cookies before? They’re a hit whenever I make them and you might love them even more marbled with peanut butter. A few key ingredients you need include cocoa powder, brown & white sugars, eggs, room temperature butter, flour, espresso powder, and chocolate.
Espresso powder is optional for a deeper chocolate flavor. If you don’t have it, just skip it.
Success Tip: Best Chocolate to Use
Since most of the cookie’s chocolate flavor comes from melted chocolate, do not cut corners. Use pure chocolate baking bars such as Ghirardelli (not affiliated, just love their chocolate). You can find them right next to the chocolate chips in the baking aisle. They’re typically sold in 4 ounce bars and you need 8 ounces for this recipe.
- I use and recommend semi-sweet chocolate, but you can use bittersweet or unsweetened chocolate for a much darker flavor. In the pictured cookies, I used 4 ounces semi-sweet and 4 ounces bittersweet.
The cookie dough is practically brownie batter, so it needs to chill in the refrigerator for 1 hour before you can shape it with the peanut butter filling. Very sticky before chilling:
Look how much it solidifies after 1 hour in the refrigerator. This is exactly what you want:
Let’s Shape These Peanut Butter Filled Brownie Cookies
Using a Tablespoon measuring spoon, scoop out a heaping mound of the brownie cookie dough. It will be pretty hard after chilling, but will soften up in your hands as you roll it. (I don’t recommend using a cookie scoop for this dough because the dough is too hard and sticky. I tried it and my cookie scoop went on strike.) Now the exact marbling/shaping process:
- Roll the dough in your hands to make a ball and then press your thumb into the ball as if you were making a thumbprint cookie.
- Press a peanut butter ball into the indentation and break off a small piece of the brownie dough.
- Smush (yes, that’s the technical term) the piece of brownie cookie dough you’d taken away back on top of the peanut butter filling.
- Mold it all together as you reroll it into a ball. It will look a little marbled.
YOUR HANDS WILL GET MESSY in this process, fair warning.
3 Final Success Tips
- Don’t overthink the shaping step. The marbling/swirling doesn’t have to be perfect. In fact, it’s fun that every single cookie looks different!
- Shape only a few at a time. The peanut butter filling softens up extremely quickly after you take it out of the freezer, and quickly becomes softer than the brownie cookie dough. I recommend taking about 6 peanut butter balls out of the freezer at a time, leaving the rest in the freezer while you’re shaping the first bunch.
- Clean-ish hands. Wipe or wash your hands clean after you shape a few cookies. Once your hands are really messy, the dough becomes unworkable. I usually shape 6, freshen up my hands, shape another 6, etc.