Description
These Chocolate Peanut Butter Cookies are dangerously good – one bite and you’ll be hooked on the perfect balance of rich chocolate and creamy peanut butter in every chewy, fudgy bite.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 cup (250g) creamy peanut butter (not natural-style)
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2½ cups (315g) all-purpose flour
- ½ cup (42g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (175g) semi-sweet chocolate chips
- ½ cup (87g) peanut butter chips (optional)
Instructions
- Cream together softened butter, peanut butter, granulated sugar, and brown sugar for 3-4 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, mixing on low just until combined.
- Fold in chocolate chips and peanut butter chips until evenly distributed.
- Cover dough with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop chilled dough using a 2-tablespoon scoop, roll into balls and place 2 inches apart on baking sheets.
- Press each ball slightly with a fork in a crisscross pattern.
- Bake for 10-12 minutes until edges are set but centers still look slightly underdone.
- Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.