Chocolate Peanut Butter Cookies

Let’s face it, when chocolate and peanut butter combine forces, magical things happen. So, welcome to the realm of Chocolate Peanut Butter Cookies. These cookies are like a massive hug you can eat — rich, sweet but not too sweet, and with that perfect crunchy-on-the-outside-and-chewy-on-the-inside thing going on. Think of a warm summer night where it’s not too hot, you’re with friends – that’s what these cookies are in baked form. A no-brainer for your sweet tooth’s daily fix or something to amaze your cookie-loathing in-laws.

So, my dear wonderful husband and little munchkin? They’re totally smitten with these cookies. My kiddo calls them “Chocobutter Yums,” which was the cutest thing until he mastered sticky handprints on literally everything in the kitchen! Anyway, these cookies have become a weekly tradition for us — there’s just something about a stack of them, fresh out of the oven, that says “home”. Last one to grab gets the crumbs!

Why You’ll Love This Chocolate Peanut Butter Cookies

1. **Effortlessly impressive**: It’s like, five-star chef level amazingness with only half the effort and… math.
2. **Emergency dessert-ready**: Keeps well for when guests show up unexpectedly. Or if you just have a cookie craving at midnight.
3. **Kid-approved**: Apparently, the kiddo has quite the critique eye — signs off on these every time.
4. **One bowl**: No fancy, endless washing up here. Just a little fun mess to make these beauties.

How to Make It

Alright, grab your apron — or just, ya know, roll up your sleeves if you’re feeling adventurous. Start creaming the butter and sugar like you’re trying to impress a room full of food critics. Then, the peanut butter gets to join the party. After that, one egg plops in. Mix it till it’s like an adorable fluffy cloud.

Stir in your dry stuff gently — we don’t want flour everywhere; trust me on that. Speaking of flour? Toss it in gradually or face the avalanche. Oh, and here’s a trick — chill that dough. Seriously, let it hang out in the fridge for a chat with itself. They’ll feel more themselves soon.

When you finally pop them into the oven, try not to press your face against the oven door, ’cause the smell? It’s heaven. Try sneaking a cookie as soon as they come out? Yeah, use a spatula unless you want a melted cookie tattoo.

Ingredient Notes

– **Peanut Butter**: The creamier, the better. Trust me, chunky doesn’t play nice here.
– **Butter**: Unsalted. I used salted once by accident and WHOOPS! Lesson learned.
– **Brown Sugar**: The deeper, the richer the cookie. Once swapped it for white? Meh, not the same.
– **Flour**: All-purpose is your pal. Tried almond flour once… it was… different.
– **Chocolate Chips**: Go dark or go wild. White chocolate doesn’t quite jive with this combo.

Recipe Steps:

1. Cream the butter and sugar together.
2. Add peanut butter and egg into the mix.
3. Stir in dry ingredients gradually.
4. Refrigerate dough to chill.
5. Bake till the cookies are golden, and don’t forget to spin the tray halfway.

What to Serve It With

Tips & Mistakes

– Don’t skip the chilling! Unless you want thin pancake cookies.
– Measure that flour. We’re not eyeballing this one — I learned the hard way.
– Double the chocolate chips if you had a rough day.

Storage Tips

Honestly, these probably won’t last, but if they do, an airtight container is your best friend. They stay chewy, thank goodness. I’ve eaten them cold next morning, no judgment here. With coffee? Heavenly breakfast.

Variations and Substitutions

Feeling brave? Try oat flour if you’re avoiding gluten, but brace yourself — it’s a bit denser. Caught without eggs? Flax egg works but heads up — it’s different, like calling someone else Mom.

Frequently Asked Questions

Chocolate Peanut Butter Cookies

Deliciously rich and chewy chocolate peanut butter cookies perfect for satisfying your sweet tooth.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup unsalted butter, softened
• ▢ 1 cup peanut butter creamy or crunchy
• ▢ 1 cup white sugar
• ▢ 1 cup brown sugar packed
• ▢ 2 large eggs
• ▢ 2.5 cups all-purpose flour
• ▢ 0.75 cup unsweetened cocoa powder
• ▢ 1 teaspoon baking soda
• ▢ 0.5 teaspoon salt
• ▢ 1.5 cups semi-sweet chocolate chips

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C).
• In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth.
• Beat in the eggs one at a time, mixing well after each addition.
• In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients and mix until combined.
• Fold in the chocolate chips.
• Drop rounded tablespoons of dough onto ungreased baking sheets.
• Bake for 12 minutes or until edges are set. Allow cookies to cool on baking sheet for 5 minutes before transferring to wire racks.

Notes

Store cookies in an airtight container for up to 5 days or freeze for longer storage.