Print

Chocolate Peanut Butter Cookies

chocolate peanut butter cookies - featured image
Print Recipe

These bakery-style chocolate peanut butter cookies feature crackly tops, gooey chocolate pockets, and thick, chewy centers with rich chocolate flavor and swirls of creamy peanut butter. They’re quick, easy, and made with simple pantry staples for the ultimate homemade treat.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour (280g)
  • 1/2 cup unsweetened cocoa powder (45g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened (226g)
  • 1 cup brown sugar, packed (200g)
  • 1/2 cup granulated sugar (100g)
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups semi-sweet chocolate chips or chunks (210g)
  • 1/2 cup creamy peanut butter (130g), plus extra for swirling
  • Optional: Flaky sea salt, for sprinkling
  • Optional: 1/2 cup chopped roasted peanuts (60g), for crunch

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat unsalted butter with brown sugar and granulated sugar for 2-3 minutes, until light and fluffy.
  4. Beat in eggs, one at a time, scraping down the bowl after each. Add vanilla extract and mix until smooth.
  5. Gradually add the flour-cocoa mixture to the wet ingredients. Mix on low speed or by hand until just combined. Do not overmix.
  6. Stir in chocolate chips or chunks.
  7. Drop in creamy peanut butter in small dollops and gently fold/swirl—do not fully mix, so you get peanut butter ribbons.
  8. Using a 2 Tbsp cookie scoop or large spoon, drop dough onto prepared baking sheets, spacing 2 inches apart.
  9. For extra flair, top each mound with a few extra chocolate chips and a small swirl of peanut butter. Optionally, sprinkle with flaky sea salt.
  10. Bake one sheet at a time for 10-12 minutes, until edges are set but centers look slightly underbaked.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, chill the dough for 10-15 minutes if your kitchen is warm or butter is very soft. Do not overmix the dough after adding flour. Swirl, don’t stir, the peanut butter for beautiful ribbons. Use chopped chocolate bars for melty pools. Cookies firm up as they cool, so pull them when centers look slightly glossy. Store in an airtight container for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: chocolate peanut butter cookies, bakery style cookies, easy cookie recipe, chewy cookies, peanut butter swirl, homemade cookies, chocolate cookies, dessert, American cookies

Find it online: https://yumnode.com/chocolate-peanut-butter-cookies-recipe-easy-bakery-style-treats/