Chocolate Peanut Butter Cookies

Ever crave something sweet but can’t pick between chocolate or peanut butter? These cookies fix that in one bite.

Chocolate peanut butter cookies blend rich cocoa with creamy peanut butter for a soft, chewy treat that feels both comforting and indulgent. They’re easy to make but taste like they came from a bakery.

I started baking these on weekends when I wanted dessert fast. You’ll just mix pantry staples, scoop dough, and in under 10 minutes, the kitchen smells like chocolate and roasted peanuts.

The centers stay soft with a little crisp on the edges. You can swap in peanut butter cups, drizzle chocolate, or eat them with milk.

Why You Will Love Chocolate Peanut Butter Cookies

These cookies bring together two familiar flavors—rich chocolate and creamy peanut butter. The taste is balanced, not too sweet, with a little salt in each bite.

You can make them with pantry basics and the steps are simple. No need to chill dough or use special tools.

They bake up soft in the center with crisp edges. Sugar on the outside adds a light crunch that works with the smooth peanut butter.

Here’s why I keep making them:

• Simple ingredients you probably have at home.
• Quick baking time—about 15 minutes start to finish.
• Soft, chewy texture that stays good for days.
• Versatile flavor that goes with milk, coffee, or ice cream.

Use crunchy peanut butter for more texture, or add chocolate chips for extra richness. They store well in a container for about two weeks.

How To Make Chocolate Peanut Butter Cookies

You mix cocoa and peanut butter for a soft, chewy cookie with a sweet and salty flavor. These bake fast and fill the kitchen with chocolate aroma.

Ingredients

You’ll need pantry staples and a few extras for the right texture.

• 1 ¼ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup creamy peanut butter
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons water or milk
• 1 cup mini peanut butter cups or chocolate chips

Use creamy peanut butter for smooth dough. If you like some crunch, swap in a few tablespoons of chunky peanut butter.

Instruments

You don’t need fancy tools, just the basics.

• 2 mixing bowls
• Electric mixer or sturdy whisk
• Measuring cups and spoons
• Rubber spatula
• Baking sheets lined with parchment
• Cookie scoop or tablespoon
• Wire rack for cooling

Having everything ready before you start makes things easier.

Step-By-Step Instruction

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment.
2. Whisk flour, cocoa, baking soda, and salt in a bowl.
3. Beat butter, peanut butter, and sugars in another bowl until fluffy.
4. Add egg, vanilla, and water. Mix until combined.
5. Stir in the dry ingredients to make a soft dough.
6. Fold in peanut butter cups or chocolate chips.
7. Scoop tablespoon-sized dough onto the sheets and flatten slightly.
8. Bake for 7–9 minutes, until tops look set and you smell chocolate.
9. Cool on a wire rack.

Cookies should be soft in the center and crisp at the edges.

Tips & Tricks

You can make these cookies soft or crisp. For chewy cookies, underbake and let them set on the pan.

If you want crisp edges, bake a minute or two longer. Keep your ingredients at room temperature before mixing.

Soft butter and peanut butter blend better. Cold ingredients can make the dough clump or bake unevenly.

Use creamy peanut butter for uniform texture. Try chunky peanut butter for peanut bits.

Spoon flour into the cup and level it off. Packed flour can make cookies dry or dense.

Try these tweaks for better cookies:

• Chill dough for 20–30 minutes to reduce spreading.
• Line baking sheets with parchment for even browning.
• Use a cookie scoop for even size.
• Let cookies rest on the pan a few minutes before moving.

Mix in chocolate chips or chopped peanuts for extra flavor. Sprinkle sea salt on top before baking for a sweet-salty finish.

Ingredient Substitute

If you’re out of peanut butter or can’t use it, don’t worry. You can swap in other spreads and still get a rich, creamy cookie.

Try these options:

• Almond butter: Closest in texture and taste. Mild and nutty.
• Cashew butter: Sweeter and smoother, for a lighter flavor.
• Sunflower seed butter: Nut-free, creamy, and a little earthy.
• Tahini: Made from sesame, adds a deeper, slightly bitter note.
• Coconut butter: Dairy-free, with a hint of coconut.

If you use mashed banana or unsweetened applesauce, cut the sugar a bit. These make the cookies softer and more cake-like.

Add a teaspoon of oil or splash of milk if your substitute feels thick. Chilling the dough for 30 minutes helps cookies hold shape.

Experiment with small batches to see what you like best. Each swap changes the flavor, but they all work.

What To Serve With Chocolate Peanut Butter Cookies

When you bake these cookies, you’ll want something to go with them. Keep it simple or mix it up.

Drinks:

• Cold milk balances sweetness and softens each bite.
• Hot coffee or espresso brings out chocolate flavor.
• Iced tea or lemonade gives a light contrast.

Sweet pairings:

• Vanilla ice cream for a dessert sandwich.
• Caramel drizzle for buttery notes.
• Fresh fruit like strawberries or bananas for a bright touch.

Savory options:

• Sharp cheddar or brie for a salty contrast.
• Peanut butter on the side for extra richness.
• Hummus or crackers for a snack board.

Mix and match with what you have. Each pairing shows off a different side of the cookie.

How To Store Chocolate Peanut Butter Cookies

Let cookies cool before you store them. Warm cookies can trap steam and get soggy.

At room temperature, keep them in an airtight container in a cool, dry spot. They’ll stay fresh for about 2–3 days.

If you stack them, use parchment between layers to prevent sticking. Want them to last longer? Refrigerate in a sealed container for up to one week.

Let them sit at room temp for 15 minutes before eating. To store even longer, freeze the cookies.

1. Freeze in a single layer on a sheet until firm.
2. Move to a freezer bag or container.
3. Label with the date.

They’ll keep about 2–3 months in the freezer. Thaw on the counter for an hour or warm in the microwave for a few seconds.

Nutritional Value

When you bake these chocolate peanut butter cookies, you get a mix of protein, fat, and carbohydrates in every bite. Peanut butter adds healthy fats and protein.

Chocolate chips bring sweetness and extra calories. A medium cookie (about 45 grams) has about 220 calories, 12 g of fat, 24 g of carbohydrates, and 5 g of protein.

Most calories come from fat and sugar. Portion control really matters if you want to keep them as a treat.

Here’s a quick look at the average nutrition per cookie:

• Calories: ~220
• Total Fat: 12 g
• Saturated Fat: 4 g
• Carbohydrates: 24 g
• Sugars: 13 g
• Protein: 5 g
• Sodium: 150 mg
• Fiber: 1 g

Peanut butter brings a bit of iron, calcium, and potassium. These nutrients help your muscles and bones.

Butter or eggs add some cholesterol and saturated fat, depending on your recipe.

If you use natural peanut butter or dark chocolate, you can get a little better nutrition. The flavor stays familiar, but you get less sugar and a bit more healthy fat.