Chocolate Peanut Butter Cookies

There’s something about the combination of chocolate and peanut butter that always feels indulgent and comforting. These cookies bring together rich cocoa, creamy peanut butter, and melty chocolate chips for a soft, chewy treat that satisfies every craving. I find them perfect for an afternoon snack, a party tray, or just a little sweet comfort at home.

Why You’ll Love This Recipe

I like this recipe because it delivers big flavor without being overly complicated. The balance of sweetness from the sugars with the deep richness of cocoa powder makes the cookies taste like a bakery-quality treat. The peanut butter adds a creamy, nutty flavor that pairs beautifully with the semi-sweet chocolate chips. I also enjoy how versatile this dough is—I can make it slightly softer or chewier depending on how long I bake them.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup creamy peanut butter
• 2 cups all-purpose flour
• 1 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups semi-sweet chocolate chips

Directions

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.

3. Beat in the eggs, one at a time, then add vanilla extract and peanut butter. Mix until smooth.

4. In another bowl, whisk together flour, cocoa powder, baking soda, and salt.

5. Gradually add dry ingredients into the wet mixture, mixing until just combined.

6. Fold in the chocolate chips.

7. Scoop tablespoon-sized portions of dough onto the baking sheets, spacing them about 2 inches apart. Flatten slightly with your hand or a fork.

8. Bake for 8–10 minutes. The cookies will look soft but firm up as they cool.

9. Let them rest on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 30 cookies, depending on how large I scoop them. Each batch bakes in about 8–10 minutes, and the full prep and bake time takes around 25–30 minutes.

Variations

I sometimes swap out the semi-sweet chocolate chips for white chocolate chips for a different flavor contrast. Adding chopped peanuts or peanut butter chips also makes the texture more interesting. If I want something even richer, I press a peanut butter cup in the center of each cookie right after baking.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. To keep them longer, I freeze the baked cookies for up to 3 months and thaw them at room temperature before eating. If I want them warm again, I pop one in the microwave for 10–15 seconds.

FAQs

How do I make the cookies chewier?

I slightly underbake them by a minute and let them finish setting on the baking sheet.

Can I use crunchy peanut butter instead of creamy?

Yes, I like using crunchy peanut butter when I want extra texture in the cookies.

Can I freeze the cookie dough?

Absolutely. I scoop the dough into balls, freeze them on a tray, then transfer to a freezer bag. They can be baked straight from frozen with just an extra minute of baking time.

Why do the cookies look soft when I pull them out of the oven?

That’s normal. They firm up as they cool, so I avoid overbaking them.

Can I cut back on the cocoa powder?

Yes, if I want a milder chocolate flavor, I use 3/4 cup cocoa powder instead of 1 cup.

Conclusion

These chocolate peanut butter cookies are everything I love in a homemade dessert: rich, chewy, and full of flavor. I like that they come together quickly with simple ingredients and can be customized easily to suit different tastes. Whether I’m baking them for friends or keeping a batch just for myself, they never last long.