These peanut butter chocolate cookies are the classic combination of smooth, creamy peanut butter and rich dark chocolate. With a hint of crunch from chopped peanuts, they are easy to make and even easier to enjoy.
You'll also love my chewy oat and raisin cookies, chocolate chip cookies, white chocolate chip cookies, and chocolate chip cookie bars.
Jump to:
⭐️ Why this recipe works
- Perfect Texture: The combination of butter and peanut butter creates a rich, creamy texture that makes the cookies melt in your mouth.
- Balanced Sweetness: Using both caster sugar and demerara sugar provides a balance of sweetness and a hint of caramel flavour.
- Chocolate and Peanuts: Melted dark chocolate and chopped peanuts give the cookies a delightful crunch and deep, rich chocolate taste.
- Simple Ingredients: With common pantry ingredients, these cookies are easy to make anytime you crave a sweet treat.
- Quick and Easy: The straightforward recipe steps and minimal preparation time make these cookies perfect for a quick baking session.
🧾 Ingredients overview
- Butter: Adds richness and helps create a soft, chewy texture.
- Caster (Granulated) Sugar: Provides sweetness and helps create a light, tender crumb.
- Demerara Sugar: Adds a hint of caramel flavor and a slight crunch.
- Egg: Acts as a binder and adds moisture to the dough.
- Smooth Peanut Butter: Provides the main flavour and helps create a creamy texture.
- Plain (All-Purpose) Flour: Forms the base of the dough and provides structure.
- Bicarbonate of Soda: Acts as a leavening agent, helping the cookies rise and become fluffy.
- Dark Chocolate: Adds a rich, chocolatey flavor and a smooth finish.
- Chopped Peanuts: Adds a crunchy texture and enhances the peanut flavour.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Chocolate Peanut Butter Cookies recipe step-by-step
- Preheat the Oven: Preheat your oven to 180ºC.
- Cream Butter and Sugars: In a medium bowl, use an electric hand whisk to cream the butter and sugars until light and fluffy.
- Incorporate Egg and Peanut Butter: Add the egg and peanut butter, whisking until completely incorporated.
- Mix Dry Ingredients: Pour in the flour and bicarbonate of soda. Use a wooden spoon or spatula to mix the ingredients until a dough forms.
- Shape the Cookies: Using a cookie scoop or a tablespoon, measure out 3 tablespoons of dough for each cookie, forming them into golf ball-sized shapes. Leave 2 inches of space between each cookie on the baking tray.
- Flatten and Pattern: Gently flatten each cookie with your fingers, then use a fork to create a crisscross pattern on the dough.
- Bake the Cookies: Bake in the preheated oven for about 10 minutes, until the cookies are light golden and just set in the middle. Let them cool on the baking tray for about 5 minutes before transferring to a cooling rack.
- Decorate with Chocolate and Peanuts: Melt the chocolate in the microwave or in a bowl over a pan of simmering water. Once melted, drizzle the chocolate over the cookies using a spoon and sprinkle with the chopped peanuts.
📖 Variations
- Gluten-Free: Substitute plain flour with a gluten-free flour blend.
- Nut-Free: Use sunflower seed butter instead of peanut butter and omit the chopped peanuts.
- Chocolate Variations: Use milk chocolate or white chocolate instead of dark chocolate for a different flavour profile.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Chill the Dough: For thicker cookies, chill the dough for 30 minutes before baking.
- Underbake Slightly: To keep the cookies soft and chewy, slightly underbake them and let them finish setting on the tray.
- Extra Crunch: For added texture, fold in a handful of rolled oats.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled cookies in an airtight container in the fridge for up to 2 weeks.
- Freezer: For longer storage, place the cookies in a freezer-safe bag or container and freeze them for up to 3 months. *You can also freeze the cookie dough.
- Reheat: To refresh the cookies, warm them in a 150ºC oven for 5-10 minutes or microwave them for 10-15 seconds.
❓Recipe FAQ's
Yes, you can use chunky peanut butter for added texture in the cookies.
If your cookies are too flat, try chilling the dough before baking and make sure your baking soda is fresh. Using slightly less butter can also help.
Using both caster sugar and demerara sugar helps achieve the best texture and flavour, but you can use just one type if necessary. Adjust the quantities accordingly.
To make the cookies chewier, you can add an extra egg yolk or use more brown sugar in place of some of the caster sugar.
Dark chocolate with a high cocoa content (60-70%) is ideal for drizzling, as it melts smoothly and sets nicely.
Looking for other cookie recipes like this? Try these:
If you tried this Chocolate Peanut Butter Cookies please let me know in the comments below, and please leave a star rating while you're there!
For more recipe ideas, follow us on Pinterest, Facebook, and Instagram, and join our exclusive Facebook group.
For meal planning assistance, check out our weekly Aldi-only meal plans, free for subscribers.
Craving more comfort food? Visit our sister site, Salted Mint, for easy, delicious recipes with everyday ingredients.
The BEST Chocolate Peanut Butter Cookies
Ingredients
- 105 g (¼ cup) butter
- 100 g (¾ cup) caster sugar
- 100 g (½ cup) demerara sugar
- 1 egg
- 250 g (1 cup) smooth peanut butter
- 215 g (1 ⅓ cups) plain flour
- ½ teaspoon bicarbonate of soda
- 100 g (3 ½ oz) dark chocolate, melted
- 3 tablespoons chopped peanuts
Instructions
- Preheat the oven to 180ºC.
- In a medium bowl, use an electric hand whisk to cream the butter and sugars until light and fluffy.
- Add the egg and peanut butter, whisking until completely incorporated.
- Pour in the flour and bicarbonate of soda. Use a wooden spoon or spatula to mix the ingredients until a dough forms.
- Using a cookie scoop or a tablespoon, measure out 3 tablespoons of dough for each cookie, forming them into golf ball-sized shapes. Leave 2 inches of space between each cookie on the baking tray.
- Gently flatten each cookie with your fingers, then use a fork to create a crisscross pattern on the dough.
- Bake in the preheated oven for about 10 minutes, until the cookies are light golden and just set in the middle. Let them cool on the baking tray for about 5 minutes before transferring to a cooling rack.
- Melt the chocolate in the microwave or in a bowl over a pan of simmering water. Once melted, drizzle the chocolate over the cookies using a spoon and sprinkle with the chopped peanuts.
Notes
- Ensure the butter is at room temperature before creaming it with the sugars. For a more intense chocolate flavor, use high-quality dark chocolate.
- Allow the cookies to cool completely before drizzling with chocolate to avoid it melting off.
- Store the cookies in an airtight container to keep them fresh for longer.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Leave a Reply