Peanut Butter Chocolate Cookies Recipe Is a Peanut Butter Cup In Cookie Form by Jan Mostrom

If you love peanut butter cups as much as my family does, then you might just want to try this delicious peanut butter chocolate cookies recipe. My husband said it tasted just like a cookie version of a peanut butter cup, only better because he could dip it into milk or coffee, too.

To make this peanut butter and chocolate cookie recipe you will need unsalted butter, granulated sugar, light brown sugar, a large egg, vanilla extract, creamy peanut butter, flour (all-purpose or gluten-free flour), salt, baking soda, unsweetened cocoa powder and optional chocolate chips. 

This chocolatey peanut butter cookie recipe is really easy to make, but does require 15 minutes of refrigeration before baking so the flavors meld together and the dough gets cold. I used gluten-free flour, which turned out amazing! If you only have crunchy peanut butter, just use that. I used creamy, but it will work just fine and have a bit of extra crunch.

Serve these delicious peanut butter cup cookies for dessert after dinner with a cup of coffee, tea or milk, or as a sweet snack when that snack attack hits. 

Pro Tip: I love to freeze cookie dough in balls and bake just a few at a time so they're fresh and hot out of the oven. Here's how to freeze cookie dough. It's a great baking hack. 

Cuisine: American
Prep Time: 20 minutes plus 15 minutes to cool 
Cook Time: 10 minutes
Total Time: 45 minutes
Servings: 24

Ingredients

• 1 cup all-purpose flour or gluten-free flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (omit if using salted butter)
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated sugar, plus more to press the cookie dough
• 1/2 cup light brown sugar, packed
• 1/2 cup (1 stick) unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 2/3 cup creamy peanut butter
• chocolate chips, optional

Here's how to make it: 

1. Line a baking sheet with parchment paper and preheat the oven to 350 degrees F. Combine the flour, salt, baking soda and cocoa powder in a mixing bowl. Set aside.
   
2. In a medium mixing bowl, add both sugars and the soft butter. Beat with an electric mixer for about 2 minutes, or until it is nice and creamy.
   
3. Add the vanilla and egg. Mix until they are incorporated into the batter completely.
   
4. Blend in the peanut butter.
   
5. Add the dry ingredients to the batter, a little bit a time, mixing on low until it is completely combined into the cookie dough. Stir in the chocolate chips, if using. Place the dough in the refrigerator for 15 minutes.
   
6. Remove from the fridge and roll the dough into small balls. Place the dough balls on the parchment paper-lined baking sheet.
   
7. Sprinkle a little sugar on the top of them and then use a fork to press down the dough, first one way, then across the other way.
   
8. Bake for 9 to 10 minutes, or until the cookies are done but still soft. Don’t over-bake, because they harden as they cool.
   
9. Place on a rack to cool and enjoy! Store in airtight container for four days or freeze for up to month.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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