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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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