Why You’ll Love This Recipe

Chocolate and peanut butter are a match made in heaven, and these cookies take that classic combination to the next level. The cookie dough is packed with flavor, creating a moist, chewy texture with a delicate crisp from the sugar coating. Not only are they delicious, but the criss-cross pattern adds a little extra charm, making these cookies perfect for gifting or serving at a party.

They’re also simple to make with just a few pantry staples, so you can enjoy a homemade treat without spending hours in the kitchen.

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Line a cookie sheet with parchment paper or a silicone baking mat.
Sift together the flour, cocoa powder, baking powder, and baking soda. Set it aside.
Set aside the extra ½ cup of sugar to roll the dough balls in before making the criss-cross pattern.
In a stand mixer or with a handheld mixer, cream the butter and peanut butter until well combined.
Add the light brown sugar and sugar to the mixture. Cream until fluffy.
Add the eggs one at a time, mixing until just combined.
Add the vanilla extract and mix until well incorporated.
Slowly add the sifted flour, cocoa, baking soda, and baking powder mixture. Mix just until the flour is incorporated.
Cover the cookie dough and refrigerate for 1 hour.
Preheat the oven to 350°F (175°C).
Scoop out the dough using a small cookie dough scoop or a tablespoon and shape them into 1 to 1½-inch balls.
Roll the cookie dough balls in the reserved sugar until completely coated. You can use a quart-size Ziploc bag to avoid mess.
Place the sugared dough balls about 2 inches apart on the cookie sheet.
Using a fork, lightly press a criss-cross pattern into the cookies. To prevent sticking, dip the fork in sugar.
Bake the cookies for 8 to 10 minutes.
Let the cookies rest on the baking sheet for 2 to 3 minutes to help them maintain their shape and prevent sticking when removed.
Allow the cookies to cool completely before storing in an airtight container.

Servings and Timing

Servings: 24 cookies
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 1 hour 30 minutes (including chilling time)

Variations

Add-ins: You can add chocolate chips, peanut butter chips, or chopped peanuts for extra texture and flavor.
Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.
Vegan: Use vegan butter and flax eggs in place of regular eggs and butter for a plant-based version of these cookies.
Peanut-Free: Substitute peanut butter with almond butter or sunflower seed butter if you need a peanut-free alternative.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, you can freeze the cookies. Place them in a single layer in a freezer-safe bag or container for up to 3 months. To reheat, simply microwave for 10-15 seconds or place in the oven at 350°F for a few minutes.

FAQs

1. Can I use crunchy peanut butter instead of creamy?

Yes, you can substitute crunchy peanut butter for creamy peanut butter, but the texture of the cookies will be slightly different.

2. Do I need to chill the cookie dough?

Yes, chilling the dough for an hour helps the cookies maintain their shape while baking and enhances the flavor.

3. Can I freeze the dough before baking?

Yes, you can freeze the cookie dough balls for up to 3 months. Just roll them in sugar before freezing and bake them from frozen for an additional 2-3 minutes.

4. What’s the best way to store these cookies?

Store the cookies in an airtight container to maintain their freshness. You can also freeze them for long-term storage.

5. Can I make these cookies ahead of time?

Yes, you can prepare the dough in advance, refrigerate or freeze it, and bake them when you’re ready.

6. Can I make these cookies without cocoa powder?

You can omit the cocoa powder for a peanut butter-only cookie. The result will be a more classic peanut butter cookie with a different texture.

7. What if I don’t have parchment paper or a baking mat?

You can grease the cookie sheet lightly with butter or use wax paper as an alternative to parchment paper.

8. How do I prevent the dough from being too sticky?

If the dough is too sticky, refrigerate it a little longer or dust your hands lightly with flour when rolling the dough balls.

9. Can I use brown sugar instead of white sugar?

The recipe calls for a combination of both white and brown sugar. If you prefer, you can substitute all the white sugar with brown sugar, but it may affect the texture slightly.

10. How do I know when the cookies are done?

The cookies should have a soft, slightly puffed appearance when done. They will firm up as they cool.

Conclusion

Chocolate Peanut Butter Cookies are a delicious and satisfying treat for any occasion. With a perfect balance of rich chocolate and creamy peanut butter, these cookies are a must-try for anyone who loves sweet, indulgent desserts. Whether you make them for a party, a family gathering, or just as a sweet snack, these cookies are sure to be a hit!