Chocolate Peanut Butter Cookies Recipe

Introduction

These Chocolate Peanut Butter Cookies combine rich cocoa with creamy peanut butter for an irresistible treat. They’re soft, swirled with flavors, and perfect for any occasion. Baking them at home is simple and rewarding.

Ingredients

• 1 cup salted butter at room temperature
• 1 cup brown sugar
• 3/4 cup white sugar
• 1 cup smooth peanut butter
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour, spooned and leveled
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/4 cup unsweetened cocoa powder

Instructions

1. Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper.
2. Step 2: In a large bowl, beat the butter, brown sugar, and white sugar together until light and fluffy, about 5 minutes.
3. Step 3: Add the peanut butter and mix until well combined.
4. Step 4: Mix in the eggs and vanilla extract until smooth.
5. Step 5: In a separate medium bowl, whisk together the flour, baking soda, and salt.
6. Step 6: Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain.
7. Step 7: Divide the dough in half. Set one half aside.
8. Step 8: Add the cocoa powder to the remaining half of the dough and mix until fully combined.
9. Step 9: To create a swirl, tear off pieces from each dough half and press them together to form a large ball. Tear the ball in half and press it together again a few times to swirl the doughs.
10. Step 10: Scoop out 3-tablespoon balls of the swirled dough and place them on the prepared baking sheets about 2 inches apart.
11. Step 11: Bake for 11 minutes, or until the bottoms are golden brown. The cookies will be puffed but will flatten as they cool.
12. Step 12: Let the cookies cool completely on the baking sheet before transferring.

Tips & Variations

• For a deeper chocolate flavor, try using Dutch-processed cocoa powder instead of natural cocoa.
• If you prefer crunch, substitute creamy peanut butter with chunky peanut butter.
• Chill the dough for 30 minutes before baking to help control spreading.
• Use a cookie scoop for evenly sized cookies and consistent baking times.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze the cooled cookies in a sealed bag for up to 3 months. Reheat gently in a warm oven or microwave for a soft, freshly baked texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of smooth?

Yes, natural peanut butter works fine but may change the texture slightly due to its oil content. You might want to chill the dough a bit longer to prevent spreading.

Why do I need to swirl the dough halves together?

Swirling the peanut butter and cocoa doughs creates a marbled effect and combines the two flavors in a single bite, making these cookies both visually appealing and deliciously complex.

Chocolate Peanut Butter Cookies Recipe

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4.5 from 422 reviews

Delight in these rich and chewy Chocolate Peanut Butter Cookies, combining the creamy nuttiness of peanut butter with the deep flavor of cocoa. These marbled cookies swirl together two doughs—classic peanut butter and chocolate—creating a decadent treat perfect for any occasion.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Total Time: 26 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup salted butter, at room temperature
• 1 cup brown sugar
• 3/4 cup white sugar
• 1 cup smooth peanut butter
• 2 large eggs
• 1 1/2 teaspoons vanilla extract

Dry Ingredients

• 2 1/2 cups all-purpose flour, spooned and leveled
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/4 cup unsweetened cocoa powder

Instructions

1. Prepare Oven and Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugars: In a large bowl, beat the room temperature salted butter with the brown sugar and white sugar until the mixture becomes light and fluffy, which usually takes about 5 minutes. This step is crucial for a tender cookie texture.
3. Add Peanut Butter: Mix in the smooth peanut butter until fully combined, creating a creamy base for the cookie dough.
4. Incorporate Eggs and Vanilla: Add the eggs and vanilla extract to the wet mixture, beating until smooth and well blended.
5. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
6. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet batter, mixing just until no flour streaks remain to avoid overworking the dough and keeping the cookies tender.
7. Divide Dough: Split the dough into two equal halves. Set one half aside.
8. Add Cocoa Powder: To the remaining half, mix in the unsweetened cocoa powder thoroughly until fully combined for the chocolate dough.
9. Create Marbled Dough: To swirl the two doughs together, tear off portions from each type of dough and press them together to form a large ball. Then tear and press the ball into halves multiple times to create a marbled effect, blending but not fully mixing completely.
10. Scoop Dough and Bake: Scoop the marbled dough into approximately 3-tablespoon balls and place them on the prepared baking sheets about 2 inches apart to allow for spreading.
11. Bake the Cookies: Bake in the preheated oven for 11 minutes, or until the bottoms are golden brown. The cookies will appear puffed up but will flatten as they cool.
12. Cool: Allow the cookies to cool completely on the baking sheet before transferring to a wire rack or serving, ensuring they set properly.

Notes

• Use room temperature butter for easier creaming and better texture.
• Do not overmix the dough once the flour is added to avoid tough cookies.
• The marbling technique gives a beautiful swirl effect; experiment with more or less mixing for different patterns.
• Store cookies in an airtight container at room temperature for up to 5 days.
• For a gluten-free option, substitute all-purpose flour with a 1-to-1 gluten-free baking flour blend.

Keywords: chocolate peanut butter cookies, peanut butter cookies, chocolate cookies, marbled cookies, homemade cookies, dessert recipes