I just made Chewy Chocolate Peanut Butter Cookies that are so fudgy and ridiculously chewy you’ll keep scrolling because you’ll want them in your kitchen now.

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I am obsessed with these Chewy Chocolate Peanut Butter Cookies because they hit that nutty-sweet spot I crave after any long day. I love the way creamy peanut butter folds into unsweetened cocoa powder so every bite feels dense and slightly fudgy.

I don’t pretend they’re delicate. They grab you with chocolate, then whisper peanut butter.

I make them when I need serious snack satisfaction. And yeah, they’re one of my go-to Peanut Butter Cookie Recipe riffs when I want something messy, quick, and totally satisfying to eat.

Simple. Not fancy.

Just ridiculously good. I fail at not eating half.

Ingredients

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Butter brings rich tenderness and soft, crisp edges; it’s cozy.
Basically peanut butter adds nuttiness, creaminess and savory protein.
Granulated sugar gives snap, sweetness, and helps cookies spread.
Brown sugar keeps cookies chewy, adds caramel notes.
Egg binds everything, giving lift and a cakey chew.
Vanilla adds warmth and roundness, makes it taste homey.
Flour builds structure so they’re sturdy but still tender.
Cocoa gives deep chocolate bitterness and dry, rich flavor.
Baking soda lifts, creates tiny cracks and subtle chew.
Basically salt balances sweetness and brings out the chocolate.
Plus chips melt into gooey pockets, making bites indulgent.

Ingredient Quantities

1/2 cup (115 g) unsalted butter, softened

1/2 cup (120 g) creamy peanut butter

1 cup (200 g) granulated sugar

1/2 cup (100 g) packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1 1/4 cups (160 g) all purpose flour

1/3 cup (35 g) unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon fine salt

3/4 cup (130 g) semisweet chocolate chips, optional but delicious

How to Make this

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1. Preheat oven to 350 F (175 C) and line a baking sheet with parchment paper or a silicone mat.

2. In a large bowl, beat 1/2 cup softened unsalted butter, 1/2 cup creamy peanut butter, 1 cup granulated sugar and 1/2 cup packed light brown sugar together until light and creamy, scraping the bowl once or twice.

3. Add 1 large egg and 1 teaspoon vanilla extract and mix until just combined, don’t overmix.

4. In a separate bowl whisk together 1 1/4 cups all purpose flour, 1/3 cup unsweetened cocoa powder, 1 teaspoon baking soda and 1/2 teaspoon fine salt so there are no lumps.

5. Gradually stir the dry ingredients into the wet mixture until a thick dough forms, scraping the sides so everything is incorporated.

6. Fold in 3/4 cup semisweet chocolate chips if using, or mix half in and sprinkle the rest on top for looks.

7. Scoop rounded tablespoons of dough onto the prepared sheet about 2 inches apart; press each slightly with the back of a spoon or fork to flatten a bit, they wont spread a ton.

8. Bake 9 to 11 minutes until the edges are set but centers still look a little soft; for extra chewiness pull them at the earlier time, they firm up as they cool.

9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If you want, sprinkle a tiny pinch of flaky sea salt on top while warm for contrast.

Equipment Needed

1. Oven (set to 350 F / 175 C)
2. Baking sheet lined with parchment paper or a silicone mat
3. Large mixing bowl and a smaller bowl for dry ingredients
4. Electric mixer or a sturdy wooden spoon for creaming the butter and sugars
5. Whisk for the dry ingredients
6. Rubber spatula for scraping the bowl
7. Tablespoon or small cookie scoop to portion dough
8. Fork or the back of a spoon to gently press cookies flat
9. Wire cooling rack to cool cookies completely
10. Measuring cups and spoons, plus a kitchen scale if you use grams

FAQ

Q: Can I make the dough ahead of time? A: Yes, totally. You can chill the dough in the fridge for up to 48 hours wrapped tight, or freeze scooped balls for up to 3 months. Chilling helps the flavors deepen and keeps cookies from spreading too much.

Q: My cookies spread too much, what went wrong? A: Most likely the butter was too soft or the dough was warm when it went into the oven. Chill the dough 20 to 30 minutes before baking, and make sure your baking sheet is cool. Also don’t overmeasure flour by packing it into the cup.

Q: Can I use crunchy peanut butter instead of creamy? A: Yes, you can. Crunchy will give extra texture and make the cookies a bit more rustic. Just know the bite will be chunkier and a little less uniform.

Q: Do I have to add chocolate chips? A: No, they are optional but tasty. If you skip them you might want to add an extra tablespoon of sugar or a pinch more salt to keep the flavor balanced. You could also fold in chopped peanuts or white chocolate instead.

Q: How do I know when they are done? A: Look for edges that are set and slightly firm while the centers still seem a bit soft. They’ll finish cooking on the hot sheet after you pull them out. Overbaking makes them dry so pull them when slightly underdone.

Q: Can I make these gluten free? A: Yes, swap the all purpose flour for a 1-to-1 gluten free baking blend that contains xanthan gum. Measure the same amount and watch texture — some blends make cookies a little more crumbly, so chilling helps.

Chocolate Peanut Butter Cookies Recipe Substitutions and Variations

Unsalted butter: swap for 1/2 cup (115 g) solid coconut oil (same weight) or 1/2 cup vegan margarine. Coconut oil will give a slight coconut taste, margarine keeps it neutral, either works fine even if the dough feels a tad softer.
Creamy peanut butter: use 1/2 cup (120 g) almond butter or sunflower seed butter if you want nut-free. Measurements stay the same, but sunflower butter can be a bit oilier so chill the dough before baking.
All purpose flour: replace with 1 1/4 cups (160 g) 1:1 gluten free baking flour (measure by weight). If using oat flour, use 140 g and add 1/4 teaspoon xanthan gum for structure, cookies will be denser and chewier.
1 large egg: use a flax “egg” for vegan option, mix 1 tablespoon ground flaxseed with 3 tablespoons warm water, let sit 5 minutes until gelled. Works best for binding but cookies might be slightly less puffy.

Pro Tips

1. Chill the dough for 15 to 30 minutes if your kitchen is warm or the dough feels too soft. It makes scooping easier and helps the cookies hold their shape, plus it concentrates the flavors a bit.

2. Don’t overbake. Take them out when the edges are set but centers still look a little soft, they keep cooking on the sheet. If you like chewier cookies pull them at the earlier time, if you want cakier leave them a minute or two longer.

3. Use a mix of mix-in placement: fold half the chips into the dough and press the other half onto the tops right before baking. They look prettier and you get melty chips on top without losing pocket texture inside.

4. Try a tiny pinch of flaky sea salt right after they come out of the oven. It sounds fancy but it just brightens the peanut butter and chocolate, you really notice the difference.

Chocolate Peanut Butter Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I just made Chewy Chocolate Peanut Butter Cookies that are so fudgy and ridiculously chewy you’ll keep scrolling because you’ll want them in your kitchen now.

Servings

servings

Calories

172

kcal

Equipment: 1. Oven (set to 350 F / 175 C)
2. Baking sheet lined with parchment paper or a silicone mat
3. Large mixing bowl and a smaller bowl for dry ingredients
4. Electric mixer or a sturdy wooden spoon for creaming the butter and sugars
5. Whisk for the dry ingredients
6. Rubber spatula for scraping the bowl
7. Tablespoon or small cookie scoop to portion dough
8. Fork or the back of a spoon to gently press cookies flat
9. Wire cooling rack to cool cookies completely
10. Measuring cups and spoons, plus a kitchen scale if you use grams

Ingredients

1/2 cup (115 g) unsalted butter, softened
1/2 cup (120 g) creamy peanut butter
1 cup (200 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups (160 g) all purpose flour
1/3 cup (35 g) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup (130 g) semisweet chocolate chips, optional but delicious

Directions

Preheat oven to 350 F (175 C) and line a baking sheet with parchment paper or a silicone mat.
In a large bowl, beat 1/2 cup softened unsalted butter, 1/2 cup creamy peanut butter, 1 cup granulated sugar and 1/2 cup packed light brown sugar together until light and creamy, scraping the bowl once or twice.
Add 1 large egg and 1 teaspoon vanilla extract and mix until just combined, don't overmix.
In a separate bowl whisk together 1 1/4 cups all purpose flour, 1/3 cup unsweetened cocoa powder, 1 teaspoon baking soda and 1/2 teaspoon fine salt so there are no lumps.
Gradually stir the dry ingredients into the wet mixture until a thick dough forms, scraping the sides so everything is incorporated.
Fold in 3/4 cup semisweet chocolate chips if using, or mix half in and sprinkle the rest on top for looks.
Scoop rounded tablespoons of dough onto the prepared sheet about 2 inches apart; press each slightly with the back of a spoon or fork to flatten a bit, they wont spread a ton.
Bake 9 to 11 minutes until the edges are set but centers still look a little soft; for extra chewiness pull them at the earlier time, they firm up as they cool.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If you want, sprinkle a tiny pinch of flaky sea salt on top while warm for contrast.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.