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Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies

Yasmin Fahr

Chocolate Peanut Butter Cookies

I have to admit that baking is not my forte. I used to love baking in high school and would always be popping this or that in the oven, but I fell of that bandwagon once college hit and have stayed off ever since.

So, when I decided to tackle these cookies, I knew that I had to study up on what I was getting myself into because I was a little rusty.

It might surprise many people to know that I was actually pre-med in college and worked in a hospital lab for a year (I know — big career switch). But that's to say that I am no stranger to exacting measurements and understanding the necessity for precision. You see, baking is much like science, much more than cooking is, and it's all about creating a balance when it comes to cookies.

What is that exactly? Well, I followed Michael Ruhlman's advice of having a 1:2:3 ratio for sugar to fat to flour, and, as he advises, then you can play around with whatever else you want from there. It's also a good idea to have a leavener like whipped egg whites, baking soda, or baking powder.

So that's what I did for these chocolate peanut butter cookies. Plus follow these tips for making the perfect cookie. Enjoy!

Click here to see more easy cookie recipes.


  • 1 cup unsalted butter, at room temperature
  • 1/2 cup sugar
  • 1 1/2 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/3 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2 cups peanut butter chips

Chocolate Peanut Butter Cookies

Soft, a little chewy and a little cakey, these sweet Chocolate Peanut Butter Cookies are filled with chocolate flavor and perfect with a cup of coffee. (Best of all, they only take about 20 minutes to make!)

This recipe is completely sugar free, dairy free, low carb, keto friendly, and can be enjoyed as a Trim Healthy Mama FP recipe!

(We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. I am also an affiliate with Trim Healthy Mama. There are affiliate links used in this post.)

As I was scrolling through Instagram the other day, a post by izyhossack caught my attention. She had posted a recipe for Nutella Cookies.

This got my thoughts turned toward my own Chocolate Peanut Butter recipe and I begin to wonder if I could make a similar cookie using my own peanut butter.

I tweaked the recipe to make it Trim Healthy Mama friendly, and I am delighted with the results! All of my kids and my husband gave this recipe the thumbs-up!

They are good right out of the oven – a little fudgy, melty, sweet perfection. But they are good after they have cooled as well, making them just a tad bit chewy around the edges.

Why we love these

I love this dough. It’s such an easy recipe and comes together nicely. This recipe adds just enough chocolate to the peanut butter to make them awesome.

You’ll also love my Cinnamon Chocolate Chip Cookies. With a subtle hint of cinnamon and chocolate combined, you’ll be in cookie heaven!


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Recipe Summary

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup butter, softened
  • 1 cup sugar
  • 2 tablespoons brown sugar
  • ½ teaspoon vanilla extract
  • ¼ cup cocoa powder
  • ⅓ cup peanut butter
  • ½ cup milk

Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, baking powder, and salt. Set aside.

Cream together butter, sugar, and brown sugar in a large bowl. Mix in vanilla extract and cocoa powder, then add peanut butter, and stir until smooth. Gradually mix in the sifted ingredients until well blended. Pour milk into dough, and stir until fully combined.

Drop dough by heaping teaspoons onto ungreased baking sheets. Bake in the preheated oven until edges are lightly browned, 11 to 13 minutes. For a crunchier cookie, bake an additional minute or two.

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How to make chocolate peanut butter cookies

Microwave the butter in a large, microwave-safe bowl for about 40 seconds. Butter should mostly melted. Whisk the butter until it is completely melted.

Add the sugars mix until well-combined.

Stir in vanilla and egg until incorporated.

Add the flour, cocoa powder, baking soda, and salt. Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.

Stir in peanut butter chips and chopped peanuts.

Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet.

Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.

These cookies can’t be stored until the chocolate drizzle has had time to firm-up. The quickest way to do this is to place them into the refrigerator. The chill will get that chocolate firmed-up in a jiffy. You can also leave them at room temperature and eventually they’ll be good to go. Store in a covered container with wax paper in between layers. They can also be stored in the freezer in the same manner.

Bake some of these pretty cookies today to share with the peanut butter lovers around you. Enjoy!

How to make Chocolate Peanut Butter Cookies

To make these cookies, grab a medium mixing bowl and whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

In a separate large bowl, mix together the butter, peanut butter, and sugars until smooth and combined.

Add the egg and vanilla extract, and mix until combined.

Add the dry ingredients and mix until combined.

TIP: If your mixture happens to be too crumbly to handle at this point, you can add milk (1 tablespoon at a time) until the dough starts to come together.

Roll the dough into 1-oz balls, and place them onto a baking tray lined with parchment paper or a silicone mat.

Press them down with the tines of a fork, making a crisscross pattern.

Bake for 10 &ndash 12 minutes. Allow to cool on the baking tray for 5 &ndash 10 minutes before transferring them to a wire rack to cool completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.


Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in peanut butter chips and peanuts.

Drop by rounded tablespoons about 2 inches apart onto baking sheets sprayed with no stick cooking spray.

Bake 8 to 10 minutes or just until cookies are set. Cool on baking sheets 2 minutes. Remove to wire racks cool completely.

They are so soft, so thick, and have delectable milk chocolate chips galore!

So, since we are talking confessionals, do you also have an obsession with peanut butter and chocolate?

First of all, if it has chocolate in it, I'm there! But you add that other evil twin in, (ya know, peanut butter) and you've got a willing, no-regrets pb & chocolate foodgasm going on here. Once I ate these, I could not stop thinking about these peanut butter & chocolate chip cookies.

I wanted more! Seriously!

Another Confession!?

I need to make some more of these "Phenomenal" Milk Chocolate Chip Peanut Butter Cookies - like now! Are you with me? (Totally addicting!)

They will not disappoint! These are wonderful for gifting too!

Chewy Chocolate Peanut Butter Chip Cookies

Chocolate and peanut butter. Peanut butter and chocolate. Why do they go so well together?? It’s like a match made in heaven, these two! If something is peanut butter and chocolate, there is a 95% chance that I’m gonna love it. Such is true with these chewy chocolate peanut butter chip cookies!

These cookies are like the beautiful offspring of a chewy homemade brownie and a soft bakery cookie. They are dangerous. Super chocolatey with that old-fashioned cocoa taste and just the right amount of sweet peanut butter. You’re totally gonna crave a tall glass of ice-cold water or milk, and oh yeah, one cookie is NEVER enough. Don’t even think you are just gonna “taste one” not happening.

I’m down 5 lbs so far merely by cutting back on my sugar intake however, I was helpless to these chocolate peanut butter chip cookies. I ate one after the other as soon as they came out of the oven and about 4 more once they’d cooled down. And I just HAD to eat another one for photo’s sake and another to know how to fully explain them for this blog post. So…I’m just gonna like…. blame you guys for my brutal attack on these cookies, mmkay? Oh, come oooon, take one for the team. Just kidding!

It seems like these cookies were even better the next day. I kept them in the fridge, and they were still chewy and soft.

I don’t usually add chocolate chips to this recipe, but I must admit, I enjoyed the semi-sweet chocolate morsels in there. Peanut butter chips are delicious, and I’d been trying to think of something to do with them for about a week now. What a great way to use them up! Totally worth any cellulite I may have added.

My hubby and son love Reese cups, so I knew chocolate peanut butter chip cookies wouldn’t last long, which means I wouldn’t have to be tempted for days. Isaac kept saying, “ahhhh man, I wish I could just have one more!” lol I know his pain. Cookies are such a weakness for all of us.