Everyone knows that chocolate and peanut butter go together. These absolutely crazy delicious Chocolate Peanut Butter Cookies take that concept to a whole new level. I wish you could reach into the photograph and taste one. If you could, I guarantee you would be pulling out your flour and sugar to bake a batch right now!
When you take that first bite, you taste both the chocolate and the peanut butter. One flavor does not overwhelm the other. At the same time, the chocolate and peanut butter come together to create this rich satisfying flavor combination that has you closing your eyes with pleasure. The balance of chocolate and peanut butter is perfect.
I do enjoy traditional peanut butter cookies. The thing is they can sometimes be difficult to get right as they tend to dry out quickly. Not a fan of hard peanut butter cookies. This recipe for Chocolate Peanut Butter Cookies does not have that problem. These cookies stay soft and moist even days after you baked them.
I have been making these delicious cookies for years. They are my daughter Jessica’s favorite and are often requested when she comes home from college. Trust me when I say, she doesn’t have to twist my arm to make them.
Chocolate Peanut Butter CookiesPrint Recipe
Chocolate Peanut Butter Cookies
- 2-1/2 cups - all-purpose flour
- 3 tablespoons - unsweetened cocoa powder
- 1 teaspoon - baking powder
- 1/2 teaspoon - salt
- 1 cup - unsalted butter - room temperature - 2 sticks
- 1-1/4 cup - creamy peanut butter
- 1 cup - sugar
- 1 cup - brown sugar - packed
- 2 - large eggs
- 1-1/2 cup - semisweet chocolate chips
In a medium size bowl, stir together with a whisk, the flour, cocoa powder, baking powder and the salt. Set aside.
Using a stand or hand held electric mixer, beat together the butter, sugar and the brown sugar until well incorporated. Add in the peanut butter and beat well, then one at time, add in the eggs, beating after each addition. You should have a nice uniform batter.
Add the dry ingredients about a third at a time and mix until just combined. Add in the chocolate chips and mix until evenly distributed - about 20 seconds more.
Cover the dough with plastic wrap and refrigerate for 1 hour. This will make the dough easier to work with.
Preheat oven to 375 F.
Place a sheet of parchment paper on a large baking sheet.
You want to make balls of dough about 1-1/4" to 1-1/2" in diameter. I use a small ice cram scoop to scoop out the dough and place it on the prepared baking sheet. Once you have 12 to 15 scoops lined up, take each one and roll it gently in your hand to make a ball. Then take a fork and press down twice to make the classic crisscross pattern. This of course lets everyone know that these are peanut butter cookies!
Bake the cookies for about 10 to 11 minutes until done. Cool on the baking sheet for 3 minutes, then gently transfer over to a cooling rack.
- When I measure out sticky peanut butter, I spray a little oil into the measuring cups first. You will be amazed how much easier it will be to get the peanut butter out again for your recipe.
- I cannot claim this recipe as my own. I clipped it out of a magazine years ago and at this point I'm not sure which one. Who ever originated it, is a baking genius!
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