Do you ever get a craving for a delicious, crunchy cookie? Something to satisfy a sweet tooth and perfect with a cold glass of milk or hot cup of coffee? Chocolate peanut butter cookies satisfy that craving combining two favorite flavors with a cookie that is crisp on the outside and a chewy center.
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Editor’s note: This is an updated version of an article originally posted September 2010 with better photos and additional information.
Chocolate peanut butter cookies is an easy recipe. You’ll love the dark bittersweet chocolate morsels in each bite and the crisp exterior with a chewy center.
Make a batch for the kids to enjoy after school, whether they work remotely from a desk in their bedroom or are meeting in a classroom. I imagine they could all use a little reward for getting through the day.
Here’s how to make chocolate peanut butter cookies
While the oven is preheating to 350 ° gather the cookie ingredients. It is best to allow the butter and eggs to come to room temperature because it makes creaming them easier.
Prepare two baking sheets by lining them with parchment paper or use silicone mats.
Should I sift the cocoa powder?
You probably don’t want to dirty another utensil and just move forward with the recipe but sifting the cocoa powder is a good idea.
Cocoa powder often has lumps and sifting breaks them up and adds air to it ensuring the most accurate measurement. Taking a big scoop of cocoa powder straight from the container, which is lumpy and packed down, likely has more volume than the recipe calls for.
For best results, take the extra few seconds to sift the amount of cocoa powder called for in the recipe. You can use a sifter or, as I did, a fine mesh strainer. You can sift it onto a piece of wax or parchment paper before adding it to the other ingredients or you can even sift it right into the bowl.
Sift the cocoa powder into the bowl of flour, baking soda, baking powder, salt and nutmeg.
Whisk together until evenly combined.
Creaming the butter and peanut butter
Working with a stand mixer, fitted with a paddle attachment, or using a handheld mixer, beat the butter on medium speed for a minute or two, until smooth and creamy. Add the peanut butter and beat for another minute.
Add the sugars and beat for 3 minutes more.
Add the eggs one at a time, beating for 1 minute after each addition.
Scrape down the sides and the bottom of the bowl.
With the mixer on low speed, add the dry ingredients, mixing only until they just disappear.
Fold in the chopped peanuts and chocolate morsels.
The dough will be soft.
Pour the ½ cup of sugar into a small bowl. Scoop out about 2 tablespoons of dough using a scoop or a spoon.
Roll the dough between your palms into balls and drop the balls, a couple at a time, into the sugar. Roll the balls around in the sugar to coat them.
Place the cookie balls on the baking sheets, leaving 2 inches between each ball.
Dip the tines of a fork in sugar and press the tines against each ball first in one direction and then in a perpendicular direction.
Bake for about 15 minutes, rotating the sheets from top to bottom and front to back at the midway point.
Remove from oven and let the cookies sit on the sheets for a minute before transferring them to cooling racks with a wide metal spatula. Cool to room temperature.
Repeat with the remaining dough, making sure to cool the baking sheets between batches.
Chocolate peanut butter cookie ice cream sandwiches
For a great make ahead, super special treat, turn these yummy cookies into a frozen dessert. Just scoop your favorite ice cream flavor onto a cookie, top with another cookie and wrap securely in plastic wrap.
How to freeze cookie ice cream sandwiches
You can wrap ice cream sandwiches individually and place into a freezer-safe plastic bag or layer the sandwiches in a freezer-safe container between sheets of waxed paper. To prevent freezer burn, a double wrapping insures they will taste great.
Ice cream sandwiches, wrapped tightly will keep for up to three months in the freezer.
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Chocolate Peanut Butter cookies
Recipe source: Baking: From my Home to Yours by Dorie Greenspan, page 78.
Makes about 60 cookies
INGREDIENT:
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. salt
- Pinch of grated nutmeg
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup peanut butter (Crunchy or smooth peanut butter. Natural peanut butter will not work in this recipe.)
- 1 cup packed light brown sugar
- ¾ cup sugar
- 2 large eggs
- 1 cup bittersweet chocolate morsels
- 1/3 cups honey roasted peanuts, coarse chopped
- About ½ cup sugar, for rolling
DIRECTIONS
Position the racks to divide the oven into thirds and preheat the oven to 350 °. Line two baking sheets with parchment or silicone mats.
Whisk together the flour, cocoa powder, baking soda, baking powder, salt and nutmeg.
Working with a stand mixer, fitted with a paddle attachment, beat the butter on medium speed for a minute or two, until smooth and creamy.
Add the peanut butter and beat for another minute.
Add the sugars and beat for 3 minutes more.
Add the eggs one at a time, beating for 1 minute after each addition.
Scrape down the sides and the bottom of the bowl and, on low speed, add the dry ingredients, mixing only until they just disappear.
Fold in the chopped peanuts. The dough will be soft.
Pour the ½ cup of sugar into a small bowl.
Scoop out about 2 tablespoons of dough using a scoop or a spoon.
Roll the dough between your palms into balls and drop the balls, a couple at a time, into the sugar. Roll the balls around in the sugar to coat them.
Place on the baking sheets, leaving 2 inches between each ball.
Dip the tines of a fork in sugar and press the tines against each ball first in one direction and then in a perpendicular direction.
Bake for about 15 minutes, rotating the sheets from top to bottom and front to back at the midway point.
Remove from oven and let the cookies sit on the sheets for a minute before transferring them to cooling racks with a wide metal spatula. Cool to room temperature.
Repeat with the remaining dough, making sure to cool the baking sheets between batches.
Storing chocolate peanut butter cookies
The cookies will keep for at least 5 days in the cookie jar. Wrapped airtight, they can be frozen for up to 3 months.
Traditional peanut butter cookies
This is the little peanut who loved to bake with me in the original post ten years ago! I provided childcare and she provided hugs and giggles
If you prefer to make a traditional peanut butter cookie with the iconic criss cross top, here are the easy changes to make in this recipe. Just omit the cocoa powder and increase the flour to 2 1/2 cups. Omit the chocolate morsels and increase the chopped peanuts to 1 1/2 cups.
You might also like these cookies and sweet treats…
Peanut Butter Frosted Brownies
Peanut Butter Rice Krispies Roll
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