Easy Chocolate Peanut Butter Cookies
Soft, chocolatey cookies with rich peanut butter in every bite. Simple to make, perfectly chewy, and irresistibly snackable.
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Servings:
Ingredients
Main Ingredients
- 1.33 cup all-purpose flour
- 0.33 cup unsweetened cocoa powder
- 0.5 tsp baking soda
- 0.5 tsp fine salt
- 0.5 cup unsalted butter, softened room temperature
- 0.67 cup creamy peanut butter
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 1 large egg
- 1.5 tsp vanilla extract
- 1 tbsp milk add only if dough seems dry
- 0.5 cup mini chocolate chips optional
- 0.25 cup granulated sugar for rolling
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment.
- Whisk flour, cocoa, baking soda, and salt in a medium bowl.
- Beat butter, peanut butter, granulated sugar, and brown sugar until light and creamy.
- Mix in egg and vanilla until smooth and combined.
- Add dry ingredients. Mix on low just until combined. Drizzle in milk if needed.
- Fold in chocolate chips, if using.
- Scoop 1½-tablespoon portions. Roll in sugar. Arrange 2 inches apart on sheets.
- Flatten gently with a fork to make a crisscross pattern.
- Bake 8 to 10 minutes until edges set and centers look soft.
- Cool 5 minutes on the sheet, then transfer to a rack to finish cooling.
Notes
Variation: Swap mini chocolate chips with peanut butter chips or chopped roasted peanuts for crunch. For thicker cookies, chill dough 30 minutes before baking. Store airtight at room temperature up to 4 days, or freeze baked cookies for up to 2 months.
This recipe is an original creation inspired by classic Easy Chocolate Peanut Butter Cookies flavors. All ingredient ratios and instructions are independently developed.