Looking for a treat to satisfy your sweet tooth? These chewy Chocolate-Peanut Butter Cookies are the ultimate indulgence and perfect with a glass of cold milk!
The classic peanut butter cookie is a favorite in our house. A little bit crisp on the outside, with the crisscross pattern etched on top (it’s just fork tines!), and a soft, fluffy inside make for a wonderfully simple treat. We always make ours with creamy peanut butter, and they never last long once there’s a fresh batch in the kitchen. As popular as the peanut butter cookie is, adding a little chocolate makes for a yummy variation.
What is it about the combo of chocolate and peanut butter that is so irresistible? Whether it’s Reese’s Cups, buckeye candy, or peanut butter blossom cookies, it’s a match made in heaven. While these are all well-known examples, chocolate-peanut butter cookies are not as common. However, in my opinion, they should be! It’s a simple matter of swapping out some of the flour with unsweetened cocoa powder, and the results are tasty.
You will love making (and eating) chocolate-peanut butter cookies because it’s a simple, no-frills recipe that makes for a unique, delicious cookie. Using pantry ingredients like butter, sugar, peanut butter, and cocoa powder (to name a few), you can create a chocolate-peanut butter treat in no time. The dough does not need to be chilled, and you don’t need any fancy equipment (as long as you have a fork for the top of the cookies!).
Sift your cocoa powder
In the ingredients list below, you’ll see the instruction to sift the cocoa powder before measuring a half cup. Why not just scoop it straight into the measuring cup and level it off? Because doing so can pack the cocoa powder down, giving you more than you need, which leads to dense, heavy cookies. Sifting first helps aerate the cocoa, resulting in a more accurate measurement. This ensures your cookies are lighter, softer, and more tender, just the way they should be.
How do I store leftovers?
Leftovers can be stored at room temperature for about 3-4 days in an airtight container or in the fridge for up to 1 week. For longer storage, freeze the cookies. Either flash-freeze them first on a baking tray for 1 hour before transferring to a Ziploc bag or place them in a freezer-safe container with a piece of parchment paper between them to prevent sticking. They should keep well in the freezer for up to 3 months.
Serving suggestions
Chocolate-peanut butter cookies go great with a glass of cold milk or your favorite coffee or tea. However, you can get creative with them, too. Take a mini scoop of Vanilla Ice Cream and place it between two cookies to make a little ice cream sandwich. If you want to serve chocolate-peanut butter cookies as part of a dessert platter, consider complementary treats like Rocky Road Bars, Oatmeal Cream Pies, and Toffee Blondies In A Jar.
Chocolate-Peanut Butter Cookies
Ingredients
- 1/2 cup unsalted butter softened to room temperature
- 3/4 cup creamy peanut butter
- 1 1/4 cups packed light brown sugar
- 2 1/2 tablespoons milk
- 1 1/4 teaspoons vanilla extract
- 1 large egg at room temperature
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder sifted, do not pack
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- Granulated sugar for sprinkling
Instructions
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, peanut butter, brown sugar, milk, and vanilla until the mixture is smooth. Add the egg and mix just until combined.
- In another bowl, combine the flour, cocoa powder, salt, and baking soda by whisking them together.
- Slowly add the dry ingredients to the wet mixture and stir until just incorporated.
- Place rounded tablespoons of dough on the baking sheets, spacing them about 2 inches apart. Gently press each cookie with a fork to create a crisscross pattern, then sprinkle granulated sugar on top.
- Bake the cookies for 6 to 8 minutes until set. Do not overbake to keep them soft. Let the cookies cool on the baking sheet for about 2 minutes before transferring them to a wire rack to cool completely.
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