These chocolate peanut butter cookies combine two well-loved flavors into one delicious and incredibly addicting cookie! They are based on my popular peanut butter cookie recipe but with some added cocoa powder to make them extra rich and indulgent! Trust me when I say that you won’t be able to have just one!
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Instructions
Preheat your oven to 350°F (175°C) and line your baking sheet(s) with parchment paper.
With either a stand mixer or an electric mixer, cream together the room-temperature 1 cup butter, 1½ cups peanut butter, 1 cup sugar, and 1 cup light brown sugar until creamy.
Add the 2 large eggs, one at a time, and mix well between each one. Then, mix in 1 teaspoon vanilla extract, 1½ teaspoon baking soda, 1 teaspoon baking powder, and ¼ teaspoon salt.
Sift the 2½ cups all-purpose flour and ⅔ cup unsweetened cocoa powder into the bowl of wet ingredients. Mix until the flour has just been incorporated.
Scoop the dough out of the bowl and roll it into 1-inch balls. Pour some granulated sugar into a shallow dish and roll the balls in it until completely coated with sugar.
Place the sugar-coated balls onto your prepared baking sheet, leaving about 2 inches of space in between them. Then, use a fork to lightly press a criss-cross pattern into the tops of the cookies.
Bake at 350°F (175°C) for 8-10 minutes, or until the edges have just set.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before moving them to a wire rack to finish cooling.
Notes
You don't want to use natural peanut butter for this recipe, as it will add way too much oil and throw off the ratio of wet-to-dry ingredients. Instead, choose your favorite crunchy or creamy brand!
Both cocoa powder and flour need to be properly measured by scooping them into the measuring cup and then leveling off the top. If you use the measuring cup to scoop the powders, you'll be packing in too much product which will make your cookies dry and dense.
Add in some chocolate or peanut butter chips to make these rich cookies extra indulgent!
I love the crunch and shimmer that the outer coating of sugar adds. However, it is completely personal preference and you don't have to roll the cookie dough in sugar if you don't have the time. They will still be just as delicious!
To store: Keep your chocolate peanut butter cookies stored in an airtight container. You can choose to keep them in either the fridge or at room temperature and they will last for about 2 weeks.
To freeze: These cookies can be frozen in an airtight container for up to 3 months.