Chocolate Peanut Butter Cookies

Classic soft and chewy Chocolate Peanut Butter Cookies bake up in minutes and taste great with a glass of cold milk!!

Chocolate Peanut Butter Cookies take two of my favorite flavors and serve it up in one! Peanut Butter Balls, Homemade Reeses, and Peanut Butter Kiss Cookies are more chocolate peanut butter combos we love!!

Plate filled with Chocolate Peanut Butter Cookies.

Chocolate + PB = LOVE!

A classic flavor combination, and one of my favorites has got to be chocolate and peanut butter!! That salty, sweet duo is simply divine.

Chocolate Peanut Butter Cookies are one of my favorite ways to enjoy these flavors. These quick cookies whip up in a flash and are packed with flavor!!

You start with a rich and creamy chocolate cookie base and fold in a few scoops of peanut butter chips (you can adjust as your pallet requires).

It’s the perfect treat for the chocolate and peanut butter lover.

Batter for Chocolate Peanut Butter Cookies.

How to make chocolate peanut butter cookies

Best part is they’re so simple!

Just follow these simple steps to make them…

PREP. Preheat oven to 350°F degrees.

WET INGREDIENTS. In a stand mixer, cream together butter and sugar. Add eggs and vanilla and stir until fluffy.

DRY INGREDIENTS. Add flour, cocoa, baking soda and salt and mix until combined. Fold in peanut butter chips.

BAKE. Scoop dough out onto a prepared baking sheet and bake cookies for 8-10 minutes.

Ingredients for Chocolate Peanut Butter Cookies in a bowl.

RECIPE Tips + Variations

A few tips and suggestions to remember –

  • Top Cookies with peanut butter frosting and a chocolate ganache for a delicious take on buckeye candy.
  • Instead of peanut butter chips you can use chopped Reese’s Peanut Butter Cups or Reeses Pieces.
  • Make them mini cookies- just reduce the bake time to 5-6 minutes.
  • If you use dutch processed cocoa, be sure to swap the baking soda with baking powder. 
  • Chilling the dough before scooping it into balls with a cookie scoop will help keep them from spreading as much in the oven.
  • Make sure you only mix the dry ingredients until combined. Over mixing can cause them to be flatter and a ‘tougher’ texture.

DON’T OVER BAKE: Normally you take cookies out of the oven just as they begin to brown, but because the dough is dark in color these can be easy to over bake. Be sure to watch the cook time.

Also, allowing them to cool on the baking sheet will help them finish cooking all the way through. However, if they seem fully cooked then cool them on a wire rack.

COOKIES AND MILK: Just like the classic literary mouse, make sure you have milk on hand because once you have one of these cookies you’ll want a glass of milk to go with it! They also go great with a cup of  Double Chocolate Hot Cocoa or Frozen Hot Chocolate. 

MAKE THEM PICTURE PERFECT: Whenever I bring my cookies to an event I often hear that they look like they came from a bakery.

The secret to this is super easy: Once you have scooped the cookies onto the baking sheet, then add 5 peanut butter chips to the top of each cookie dough ball before baking. Also, as soon as they come out use the back of a metal spatula to make them more round. Add any more chips needed – and voila!

Chocolate Peanut Butter Cookies on a sheet pan.

FAQ

How to freeze the dough: One of my favorite things to do is keep some cookie dough balls in the freezer. I can bake up several for unexpected guests or only a few for a late night snack for Lo and I after the kids have gone to bed. 

  • Line the dough balls up on a baking sheet. Place the sheet in the freezer until the dough is frozen solid. Transfer the dough balls into a freezer Ziploc. Store for up to 3 months. To bake: place frozen dough balls on a baking sheet. Allow them to thaw a little while the oven is preheating. Bake according to recipe directions, but add 1-2 minutes to compensate for the chilled dough.

How to store? Store cooled cookies at room temperature for 3-4 days in an airtight container. Be sure to add a piece of white bread into the container to help keep the cookies soft. 

How to freeze? To freeze, place 1-2 cookies in fold top sandwich bags and then place them together in a freezer Ziploc. It is really easy to grab a baggie to toss in lunchboxes or hand out as a quick treat.

Plate filled with Chocolate Peanut Butter Cookies.

For more Favorite Cookies:

Chocolate Peanut Butter Cookie Recipe

5 from 4 votes
Classic soft and chewy Chocolate Peanut Butter Cookies bake up in minutes and taste great with a glass of cold milk!!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 24
Calories 242 kcal
Author Lil’ Luna

Ingredients

Instructions
 

  • Preheat oven to 350°F degrees.
  • In a stand mixer, cream together butter and sugar. Add eggs and vanilla and mix until fluffy.
  • Add flour, cocoa, baking soda and salt and mix until combined.
  • Fold in peanut butter chips.
  • Scoop cookies out onto a greased cookie sheet and bake for 8-10 minutes.

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    I love the chocolate and peanut butter combo these cookies are amazing. the peanut butter chips pair well with the delicious chocolate cookie base.