Irresistible Chocolate Peanut Butter Cookies are a delightful treat that combines the rich, decadent flavor of chocolate with the creamy, salty goodness of peanut butter. This recipe is not just about flavors; it’s about the joy of baking and sharing something special with loved ones. The moment you bite into these cookies, the nostalgia and warmth they bring will remind you of simpler times, making them an instant favorite. Let’s dive into this scrumptious recipe that promises to satisfy your sweet tooth!

Why You’ll Love This Irresistible Chocolate Peanut Butter

These cookies are not just another dessert; they are a decadent chocolate peanut butter experience. Here are a few reasons to love them:

• Perfect balance of sweet and salty from the creamy chocolate peanut butter.
• Quick and easy to make, making them a great choice for last-minute cravings.
• Versatile enough for any occasion, from family gatherings to casual snacking.
• Rich chocolate flavor combined with the goodness of peanut butter creates a delicious chocolate peanut butter treat.
• Can be made gluten-free with simple swaps, catering to more dietary needs.
• Ideal for both kids and adults, proving to be a chocolate peanut butter favorite for all ages.

Ingredients for Irresistible Chocolate Peanut Butter

Gather these items:

• ½ cup (130g) peanut butter
• 1½ cups (150g) powdered sugar
• 1½ ounces whole milk
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 cups (260g) all-purpose flour
• ¼ cup (25g) unsweetened cocoa powder
• ¼ cup (30g) black cocoa powder
• 1 (3.4oz/110g) box instant chocolate fudge pudding mix, unprepared
• 2 tablespoons (10g) powdered milk
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 1 cup (220g) granulated sugar
• ½ cup (113g) salted butter, softened
• 1 large egg, room temperature

How to Make Irresistible Chocolate Peanut Butter Step-by-Step

1. Step 1: Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper. Ensure butter and eggs are at room temperature. Measure out all ingredients to streamline the baking process.
2. Step 2: In a large mixing bowl, cream softened unsalted butter with granulated sugar and packed light brown sugar for 3-5 minutes until light, fluffy, and pale. Add creamy peanut butter; beat for 1-2 minutes until thoroughly combined. Incorporate eggs one at a time, beating well after each, then mix in pure vanilla extract.
3. Step 3: In a separate medium bowl, whisk together all-purpose flour, baking soda, and fine sea salt. Gradually add the dry mixture to the wet ingredients in three additions, mixing on low speed just until flour streaks disappear. Gently fold in semi-sweet chocolate chips or chunks until evenly distributed.
4. Step 4: Optionally, chill dough for 30-60 minutes. Use a 1.5-tablespoon cookie scoop to portion dough, then roll into smooth balls. Place dough balls 2 inches apart on prepared baking sheets. Create a classic crosshatch pattern on top of each ball by gently pressing with a fork.
5. Step 5: Bake cookies for 9-12 minutes at 375°F (190°C) until edges are lightly golden brown and centers still appear slightly pale and soft. Avoid overbaking. Remove from oven and let rest on the hot baking sheet for 5-10 minutes to set.
6. Step 6: After resting, gently transfer the warm cookies to a wire cooling rack to cool completely (30 minutes to 1 hour or longer). Once fully cooled, store in an airtight container at room temperature for 3-5 days. For longer storage, cookies can be frozen for up to 2-3 months.

Pro Tips for the Perfect Irresistible Chocolate Peanut Butter

Keep these in mind:

• Use room temperature ingredients for a smoother dough.
• Do not overbake; the cookies will continue to cook on the baking sheet.
• For a fun twist, add chocolate chips or nuts for extra flavor.
• Consider using vegan chocolate peanut butter options for a dairy-free version.

Best Ways to Serve Irresistible Chocolate Peanut Butter

Here are some serving ideas:

• Pair them with a glass of milk for a classic treat.
• Serve warm with a scoop of vanilla ice cream for a decadent dessert.
• Use them as an ingredient in chocolate peanut butter dessert ideas like ice cream sandwiches.

How to Store and Reheat Irresistible Chocolate Peanut Butter

For storage, keep cookies in an airtight container at room temperature for 3-5 days. For longer storage, freeze them in a sealed bag for up to 2-3 months. Reheat in the microwave for a few seconds to enjoy their original warmth.

Frequently Asked Questions About Irresistible Chocolate Peanut Butter

What’s the secret to perfect Irresistible Chocolate Peanut Butter?

The secret lies in the balance of creamy peanut butter and rich chocolate. Using high-quality ingredients enhances the flavor and texture, creating that perfect cookie sensation.

Can I make Irresistible Chocolate Peanut Butter ahead of time?

Absolutely! You can prepare the dough in advance and freeze it. Just scoop the dough into balls and freeze. Bake them fresh when you’re ready for a warm treat!

How do I avoid common mistakes with Irresistible Chocolate Peanut Butter?

To avoid dry cookies, measure your flour correctly and do not overbake them. Ensure your butter is softened but not melted for the best texture.

Variations of Irresistible Chocolate Peanut Butter You Can Try

Try these variations:

• Make a gluten-free chocolate peanut butter version with almond flour.
• Add a sprinkle of sea salt on top for a sweet-salty contrast.
• Incorporate protein powder for a healthier chocolate peanut butter energy bite.

For more delicious recipes, check out our Easy Cinnamon Rolls or Spaghetti with Garlic and Oil.

For more information on baking techniques, visit King Arthur Baking.

Enjoy your baking adventure with these Cinnamon Orange Jam Linzer Cookies and Berry Crumble with Fresh Berries!

Irresistible Chocolate Peanut Butter Cookies Recipe

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• Author: Jessica
• Total Time: 1 hour 15 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Indulge in these irresistible Chocolate Peanut Butter Cookies, a beloved classic that perfectly harmonizes rich, decadent chocolate with creamy, salty peanut butter. This recipe delivers a symphony of flavors and textures, promising instant joy and a profound sense of nostalgia.

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Ingredients

Scale 1x2x3x

• ½ cup (130g) peanut butter
• 1½ cups (150g) powdered sugar
• 1½ ounces whole milk
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 cups (260g) all-purpose flour
• ¼ cup (25g) unsweetened cocoa powder
• ¼ cup (30g) black cocoa powder
• 1 (3.4oz/110g) box instant chocolate fudge pudding mix, unprepared
• 2 tablespoons (10g) powdered milk
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 1 cup (220g) granulated sugar
• ½ cup (113g) salted butter, softened
• 1 large egg, room temperature

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Instructions

1. Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper. Ensure butter and eggs are at room temperature. Measure out all ingredients to streamline the baking process.
2. In a large mixing bowl, cream softened unsalted butter with granulated sugar and packed light brown sugar for 3-5 minutes until light, fluffy, and pale. Add creamy peanut butter; beat for 1-2 minutes until thoroughly combined. Incorporate eggs one at a time, beating well after each, then mix in pure vanilla extract.
3. In a separate medium bowl, whisk together all-purpose flour, baking soda, and fine sea salt. Gradually add the dry mixture to the wet ingredients in three additions, mixing on low speed just until flour streaks disappear. Gently fold in semi-sweet chocolate chips or chunks until evenly distributed.
4. Optionally, chill dough for 30-60 minutes. Use a 1.5-tablespoon cookie scoop to portion dough, then roll into smooth balls. Place dough balls 2 inches apart on prepared baking sheets. Create a classic crosshatch pattern on top of each ball by gently pressing with a fork.
5. Bake cookies for 9-12 minutes at 375°F (190°C) until edges are lightly golden brown and centers still appear slightly pale and soft. Avoid overbaking. Remove from oven and let rest on the hot baking sheet for 5-10 minutes to set.
6. After resting, gently transfer the warm cookies to a wire cooling rack to cool completely (30 minutes to 1 hour or longer). Once fully cooled, store in an airtight container at room temperature for 3-5 days. For longer storage, cookies can be frozen for up to 2-3 months.

Notes

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 10g
• Sodium: 80mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 15mg