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    Home » Desserts » Chocolate Peanut Butter Cookies

    Chocolate Peanut Butter Cookies

    Published: Feb 19, 2021 · Modified: Feb 18, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Easiest chocolate peanut butter cookies! This simple one-bowl recipe makes soft cookies from scratch in about 20 minutes -no mixer, no chilling!

    Chocolate peanut butter cookies on a wooden cutting board

    Chocolate and peanut butter is a classic combination for a reason! These soft chocolate peanut butter cookies are a version of my easy chocolate chocolate chip cookies. They have a rich chocolate cookie base that's loaded with peanut butter chips and chopped peanuts.

    Not only are the cookies delicious, but they're also easy to make! The cookies are made entirely in one bowl, and they can be made in about 20 minutes - start-to-finish.

    Plus, the cookies don't require a mixer or any chilling, so they're a perfect quick and easy treat whenever the cookie craving strikes!

    How to make chocolate peanut butter cookies

    melted butter in a glass mixing bowlMicrowave the butter in a large, microwave-safe bowl for about 40 seconds. Butter should mostly melted. Whisk the butter until it is completely melted.

    Add the sugars; mix until well-combined.

    chocolate cookie dough in a glass mixing bowl

    Stir in vanilla and egg until incorporated.

    Add the flour, cocoa powder, baking soda, and salt.  Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.

    chocolate peanut butter cookie dough in a glass mixing bowlStir in peanut butter chips and chopped peanuts.

    Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet.

    baked chocolate peanut butter cookies on a cookie sheet

    Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.

    chocolate peanut butter cookies on a silicone baking matTips 

    • Butter: This recipe uses melted butter. I prefer to use salted butter, but you can use unsalted butter if you prefer.
    • Sugars: This recipe uses both brown sugar and granulated (white sugar). You can use either dark or light brown sugar. Dark brown sugar will give you a slightly richer flavor.
    • Measuring Flour: If you aren’t weighing your ingredients, I can’t recommend that enough. If you are using measuring cups, be sure to sift or stir the flour before measuring. Flour packs easily and using too much flour in cookies will give you dry, crumbly dough and cookies that don’t spread.
    • Salt: If you'd like to use kosher salt in place of the table salt, use ½ teaspoon.
    • Peanut Butter Chips: I use plain peanut butter chips. There are also mixes that contain both peanut butter and semisweet chocolate chips. You can use another whichever you prefer.
    • Peanuts: I use lightly salted peanuts to give the cookies more salty/sweet flavor. You can use regular salted or unsalted depending on how much salt you'd like in your cookies.
    • Baking: One of the keys to make soft cookies is slightly underbaking the cookies. This means that the edges should look set but the middles should still look puffy and soft.

    Storage

    You can store these cookies in an airtight container at room temperature for up to 3 days. Slightly underbaking the cookies will help to keep them softer for longer.

    Chocolate peanut butter cookies next to a tin of cookiesMore cookie recipes!

    • Easiest Chocolate Chip Cookie Recipe
    • Chewy Peanut Butter Cookies
    • Brownie Cookie Recipe

    If you’ve tried this chocolate peanut butter cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Chocolate peanut butter cookies on a wooden cutting board

    Chocolate Peanut Butter Cookies

    Easy one-bowl chocolate peanut butter cookies that are ready in about 20 minutes!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 7 minutes
    Total Time: 22 minutes
    Servings: 20 cookies
    Calories: 164kcal
    Author: Kate @ I Heart Eating

    Equipment

    • Mixing bowl
    • Whisk
    • Cookie sheets

    Ingredients

    • ½ cup butter
    • ¾ cup brown sugar packed
    • ¼ cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1 large egg
    • 1 â…“ cups all-purpose flour Please check out the note below about measuring flour.
    • â…“ cup unsweetened cocoa powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ¾ cup peanut butter chips
    • ¼ cup chopped peanuts
    US Customary - Metric

    Instructions

    • Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats.
    • Microwave the butter in a large, microwave-safe bowl for about 40 seconds. Butter should mostly melted.
    • Whisk the butter until it is completely melted.
    • Add the sugars; mix until well-combined.
    • Stir in vanilla and egg until incorporated.
    • Add the flour, cocoa powder, baking soda, and salt. Please read the recipe note about properly measuring flour.
    • Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
    • Stir in peanut butter chips and chopped peanuts.
    • Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet.
    • Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.

    Notes

    • Butter: This recipe uses melted butter. I prefer to use salted butter, but you can use unsalted butter if you prefer.
    • Sugars: This recipe uses both brown sugar and granulated (white sugar). You can use either dark or light brown sugar. Dark brown sugar will give you a slightly richer flavor.
    • Measuring Flour: If you aren’t weighing your ingredients, I can’t recommend that enough. If you are using measuring cups, be sure to sift or stir the flour before measuring. Flour packs easily and using too much flour in cookies will give you dry, crumbly dough and cookies that don’t spread.
    • Salt: If you'd like to use kosher salt in place of the table salt, use ½ teaspoon. 
    • Peanut Butter Chips: I use plain peanut butter chips. There are also mixes that contain both peanut butter and semisweet chocolate chips. You can use another whichever you prefer.
    • Peanuts: I use lightly salted peanuts to give the cookies more salty/sweet flavor. You can use regular salted or unsalted depending on how much salt you'd like in your cookies. 
    • Baking: One of the keys to make soft cookies is slightly underbaking the cookies. This means that the edges should look set but the middles should still look puffy and soft.
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1cookie | Calories: 164kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 116mg | Potassium: 60mg | Fiber: 1g | Sugar: 13g | Vitamin A: 154IU | Calcium: 15mg | Iron: 1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Penni

      March 05, 2021 at 5:28 pm

      5 stars
      Delicious cookies! Will make again!

      Reply
      • Kate

        March 05, 2021 at 5:32 pm

        Thank you!! Glad you liked the cookies!

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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