Description
These homemade chocolate peanut butter cookies are delightfully chewy with a perfect blend of peanut butter richness and deep chocolate flavor. Baked from scratch, they freeze well and make an ideal dessert or snack for peanut butter and chocolate lovers alike.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ⅔ cup cocoa powder (do NOT pack; spoon into measuring cup)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Wet Ingredients
- 1 cup butter, softened
- 1 cup creamy peanut butter
- 1 ½ cup granulated sugar, divided (reserve ½ cup for rolling)
- 1 ¼ cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Prepare Dry Ingredients: Line a cookie sheet with parchment paper or a silicone baking mat. Sift together the flour, cocoa powder, baking soda, and baking powder in a bowl. Set aside.
- Cream Butter and Peanut Butter: Using a stand mixer or hand mixer, cream the softened butter and creamy peanut butter together until well combined and smooth.
- Add Sugars: Incorporate the light brown sugar and granulated sugar (excluding the reserved ½ cup) into the butter mixture. Beat until fluffy and well mixed.
- Incorporate Eggs and Vanilla: Add eggs one at a time, mixing just until combined after each addition. Stir in vanilla extract until evenly combined.
- Combine Dry and Wet Mixtures: Slowly add the sifted flour, cocoa powder, baking soda, and baking powder mixture to the wet ingredients. Mix only until just incorporated to avoid overmixing.
- Chill Dough: Cover the cookie dough and refrigerate for 1 hour to firm up.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Shape Cookies: Using a small cookie scoop or tablespoon, form dough into 1 to 1½-inch balls. Roll each ball in the reserved ½ cup granulated sugar to coat completely. A quart-size Ziploc bag works well to avoid mess.
- Arrange and Press: Place the sugared dough balls 2 inches apart on the prepared baking sheet. Dip a fork in sugar to prevent sticking and gently press a criss-cross pattern into the top of each cookie.
- Bake: Bake the cookies for 8 to 10 minutes until set but still soft in the center.
- Cool: Let the cookies rest on the baking sheet for 2 to 3 minutes to help them set and lift easily from the parchment. Transfer to a wire rack to cool completely.
- Store: Once cooled, store cookies in an airtight container to maintain freshness.
Notes
- Do not pack cocoa powder into the measuring cup; spoon it in lightly to avoid using too much.
- Using a Ziploc bag to roll the cookie dough balls in sugar minimizes mess and makes coating easier.
- Dip your fork in sugar before pressing the criss-cross pattern to prevent sticking and ensure a clean design.
