Soft Chocolate Peanut Butter Cookies
Indulge in these soft and rich chocolate peanut butter cookies, perfect for any occasion.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Mixing Bowl large
- 1 electric mixer
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
Instructions
Preparation
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- In another bowl, using an electric mixer, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Cover the dough and refrigerate for at least 30 minutes to firm up.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers appear soft.
Serving
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Storage
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Notes
Pro Tips: Use room temperature ingredients for best results. Chilling the dough prevents cookies from spreading too much.
Ingredient Substitutions: Substitute almond butter for peanut-free cookies. Use gluten-free flour for those with wheat allergies.
How to Serve: Serve with milk, coffee, or hot chocolate. Perfect for dessert spreads.
Storage & Freshness: Store in an airtight container to maintain freshness for up to 5 days.
Make-Ahead Tips: Dough can be made ahead and chilled overnight or frozen for up to 3 months.
Ingredient Substitutions: Substitute almond butter for peanut-free cookies. Use gluten-free flour for those with wheat allergies.
How to Serve: Serve with milk, coffee, or hot chocolate. Perfect for dessert spreads.
Storage & Freshness: Store in an airtight container to maintain freshness for up to 5 days.
Make-Ahead Tips: Dough can be made ahead and chilled overnight or frozen for up to 3 months.