Description

These Chocolate Peanut Butter Cookies are soft, chewy, and rich with the perfect balance of creamy peanut butter and deep chocolate flavor. Rolled in sugar and baked to perfection with a criss-cross pattern, they’re a classic treat for any occasion.

Ingredients

2¼ cups all-purpose flour

⅔ cup cocoa powder (do not pack, spoon into measuring cup)

1 teaspoon baking powder

1 teaspoon baking soda

1½ cups sugar, divided (½ cup reserved for rolling)

1 cup unsalted butter, softened

1 cup creamy peanut butter

1¼ cups light brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

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Instructions

Line a cookie sheet with parchment paper or a silicone baking mat.
Sift together the flour, cocoa powder, baking powder, and baking soda. Set aside.
Set aside ½ cup of sugar for rolling the dough balls before baking.
In a stand mixer or with a hand mixer, cream the butter and peanut butter until smooth.
Add the light brown sugar and remaining sugar. Beat until fluffy.
Add the eggs one at a time, mixing until just combined.
Mix in the vanilla extract.
Slowly add the sifted dry ingredients and mix until just incorporated.
Cover the cookie dough and refrigerate for 1 hour.
Preheat the oven to 350°F (175°C).
Scoop out dough (1 to 1½-inch balls) and roll in the reserved sugar.
Place dough balls about 2 inches apart on the cookie sheet.
Using a fork dipped in sugar, press lightly to create a criss-cross pattern.
Bake for 8–10 minutes.
Allow cookies to rest on the baking sheet for 2–3 minutes before transferring to a cooling rack.
Cool completely before storing in an airtight container.

Notes

Add chocolate chips, peanut butter chips, or chopped peanuts for extra flavor.
For a gluten-free version, use a gluten-free flour blend.
To make vegan cookies, use vegan butter and flax eggs.
For a peanut-free alternative, substitute almond or sunflower seed butter.
Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 18g
Sodium: 130mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 4g
Cholesterol: 25mg