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Chocolate Peanut Butter Cookies

Chocolate peanut butter cookies combine creamy peanut butter, cocoa, and semisweet chocolate chips in a soft-centered cookie with set edges. Chill the dough for 30 minutes before baking to help the cookies hold their shape.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling and cooling 35 minutes
Total Time 1 hour 2 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 166
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 0.5 cup creamy peanut butter
  • 0.75 cup brown sugar packed light
  • 0.5 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1.25 cup all-purpose flour
  • 0.33 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup chocolate chips semisweet

Equipment

  • 2 baking sheets

Method
 

  1. Heat the oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. In a large bowl, beat the butter, peanut butter, brown sugar, and granulated sugar until smooth and creamy, about 2 minutes.
  4. Beat in the egg and vanilla until combined.
  5. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  6. Add the dry ingredients to the peanut butter mixture and mix just until combined.
  7. Fold in the chocolate chips, then cover and chill the dough for 30 minutes.
  8. Scoop the dough into 24 portions, about 2 tablespoons each.
  9. Arrange the portions 2 inches apart on the prepared baking sheets.
  10. Bake for 10–12 minutes, switching the sheets between oven racks halfway through, until the edges are set and the centers still look slightly soft.
  11. Let the cookies cool on the baking sheets for 5 minutes.
  12. Transfer the cookies to a wire rack to cool completely.

Notes

For soft centers, take the cookies out when the edges are set and the centers still look slightly soft. Store airtight in the refrigerator for up to 5 days; freeze yes. For a dairy-free swap, use dairy-free butter and semisweet chocolate chips.