Description

These Chewy Chocolate Peanut Butter Cookies combine rich cocoa and creamy peanut butter for an irresistible treat. Perfectly soft and packed with flavor, they feature a tender, chewy texture complemented by optional peanut butter chips for an extra burst of nuttiness. Easy to make and perfect for any occasion, these cookies will quickly become everyone’s favorite.

Ingredients

Scale

Wet Ingredients

½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup creamy peanut butter

Dry Ingredients

1 cup all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt

Optional

½ cup peanut butter chips (optional)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
Cream Butter and Sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which should take about 2–3 minutes.
Add Egg and Vanilla: Beat in the egg followed by the vanilla extract to the creamed mixture until fully combined.
Mix in Peanut Butter: Add the creamy peanut butter and mix until the batter is smooth and even.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well blended.
Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring just until all components are combined and no streaks remain.
Fold in Peanut Butter Chips: If using, gently fold in the peanut butter chips to distribute them evenly throughout the dough.
Portion Dough: Scoop the cookie dough by tablespoonfuls onto the prepared baking sheets, ensuring to space each cookie about 2 inches apart to allow for spreading.
Bake: Place the baking sheets in the preheated oven and bake the cookies for 9 to 11 minutes, or until the edges are set while the centers remain slightly soft.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely for the best texture.

Notes

For extra chewiness, slightly underbake the cookies, removing them when centers look just set but still soft.
Store cookies in an airtight container at room temperature for up to 5 days.
Feel free to substitute peanut butter chips with chocolate chips or omit them entirely.
Using natural peanut butter may affect texture; creamy peanut butter is recommended for the best results.
Make sure not to overmix once dry ingredients are added to avoid tough cookies.