Description
Delight in these chewy chocolate peanut butter cookies, perfectly balanced with rich cocoa and creamy peanut butter. With a soft center and slightly crisp edges, these cookies are an irresistible treat for peanut butter lovers and chocolate fans alike. Easy to bake and perfect for sharing, they promise a satisfying indulgence everyone will crave.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
Dry Ingredients
- 1 cup all-purpose flour
- â…“ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Optional
- ½ cup peanut butter chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand or stand mixer. Beat until the mixture is light and fluffy, about 2–3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, creating a smooth mixture.
- Incorporate Peanut Butter: Mix in the creamy peanut butter until the batter is uniform and smooth, ensuring the peanut flavor is well-distributed.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to blend evenly.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients. Stir gently until just combined to avoid overmixing which can toughen the cookies.
- Add Peanut Butter Chips: Fold in peanut butter chips if desired, for extra bursts of peanut butter flavor and texture.
- Scoop Dough: Using a tablespoon, scoop dough onto the prepared baking sheets. Place each scoop 2 inches apart to allow proper spreading during baking.
- Bake: Bake the cookies in the preheated oven for 9 to 11 minutes. Look for edges that are set and centers that remain slightly soft for perfect chewiness.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up properly while maintaining chewiness.
Notes
- For softer cookies, slightly underbake by checking at 9 minutes.
- Peanut butter chips add extra texture but can be omitted for a pure peanut butter taste.
- Use parchment paper or silicone mats for easy cleanup and to prevent sticking.
- Store cookies in an airtight container to maintain freshness and chewiness.
- To make gluten-free, substitute all-purpose flour with a gluten-free flour blend of equal measure.
