Chocolate Peanut Butter Cookies
Soft, chewy cookies combining rich cocoa and creamy peanut butter. A mix of tender crumb and crispy edges, perfect for cozy nights or sharing. Simple, indulgent, and deeply satisfying.
Servings: 36 servings
Calories: 210kcal
Ingredients
- 2¼ cups all-purpose flour
- ⅔ cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1½ cups granulated sugar
- 1 cup butter, softened
- 1 cup creamy peanut butter
- 1¼ cups light brown sugar, packed
- 2 eggs
- 1 teaspoon non-alcoholic vanilla extract
- ½ cup granulated sugar (for rolling dough)
Instructions
- Preheat oven to 350°F (180°C)
- Line a baking sheet with parchment paper
- In a bowl, sift together flour, cocoa powder, baking powder, and baking soda
- Set ½ cup granulated sugar aside for rolling dough
- In a large bowl, beat butter and peanut butter until smooth (2–3 minutes)
- Add brown sugar and remaining 1 cup granulated sugar; mix until fluffy
- Add eggs one at a time, mixing after each addition
- Stir in non-alcoholic vanilla extract
- Gradually mix in dry ingredients until dough forms
- Cover dough and chill for 1 hour
- Scoop 1¼-inch balls, roll in reserved sugar
- Place 2 inches apart on prepared baking sheet
- Bake 8–10 minutes until edges firm but centers remain soft
- Cool for 5 minutes before transferring to a wire rack
Notes
Chilling the dough ensures tender cookies and prevents spreading.
For best texture, use room-temperature eggs.
Store in an airtight container at room temperature for up to 5 days.
For best texture, use room-temperature eggs.
Store in an airtight container at room temperature for up to 5 days.