These quick and easy chocolate peanut butter cookies are a rich, chewy, homemade treat we all love. Thick and delicious, these homemade cookies are baked from scratch for a classic, sweet dessert just like grandma used to bake.
SUBSTITUTIONS AND ADDITIONS
PEANUT BUTTER: You could use creamy or crunchy peanut butter for these chewy cookies.
CHOCOLATE CHIPS: You could add chocolate chips or peanut butter chips for an extra decadent surprise.
SUGAR: If you choose, you can skip the step of rolling the dough balls in sugar. Some recipes have this, and some don’t. This is really whatever you prefer.
These chewy chocolate peanut butter cookies are an old-fashioned favorite that everyone loves. The rich, buttery dough is bursting with chocolate and peanut butter flavor. The classic crisscross pattern is dusted with sugar before baking, making for an irresistible homemade treat.
Ingredients
- 2¼ cups flour
- ⅔ cup cocoa powder, do not pack spoon the cocoa powder into the measuring cup
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1½ cups sugar, divided (½ cup is for rolling the cookie dough balls in before baking)
- 1 cup butter, softened
- 1 cup creamy peanut butter
- 1¼ cups light brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Line a cookie sheet with parchment paper or a silicone baking mat.
- Sift the flour, cocoa powder, baking soda, and baking powder. Set it aside.
- Set aside the extra ½ cup of sugar to roll the dough balls in before making the criss-cross pattern.
- Using a stand mixer or hand held mixer, cream the butter and the peanut butter until well combined.
- Add the light brown sugar and sugar. Cream until fluffy.
- Add the eggs one at a time. Mix just until eggs are combined.
- Add the vanilla extract. Mix until combined.
- Slowly add the sifted flour, cocoa, baking soda, and baking powder mixture. Mix just until the flour is incorporated.
- Cover the cookie dough and refrigerator for 1 hour.
- Preheat oven to 350°F.
- Use either a small cookie dough scoop or a tablespoon to scoop out the dough. Shape them into 1 to 1½-inch cookie dough balls.
- Roll the cookie dough balls in the ½ cup reserved sugar until completely covered. You can use a quart-size Ziploc. It keeps it from being too messy.
- Place the sugared cookie dough balls about 2 inches apart.
- Using a fork, lightly press a criss-cross pattern into the cookies. In order to keep the fork from sticking, dip the fork in the sugar.
- Bake the cookies for 8 to 10 minutes.
- Let the cookies rest on the baking sheet for about 2 to 3 minutes. This helps the cookie keep its shape and allows the cookie to lift off of the parchment paper without sticking or coming apart.
- Allow cookies to cool and store in an airtight container.
Notes
- Make sure you don’t pack the cocoa powder too tightly into the measuring cup. It would be way more than the recipe needs.
- I like to put the sugar in a Ziploc bag to minimize the mess!
- Dip the fork in the sugar to keep it from sticking to the cookies when you are pressing the pattern into the tops.
