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View from above of rectangular cooling rack with pile of chocolate cookies on a white surface, a pink cloth, peanut butter in a bowl.

Chocolate Peanut Butter Cookies (easy)

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If you take a soft peanut butter cookie and infuse it with chocolate flavor, you get these easy cookies. They keep well for a few days and the dough can be frozen.

  • Total Time: 27 minutes
  • Yield: 30-35 medium


  • 6oz semisweet chocolate
  • 1/2 cup unsalted butter, at room temperature
  • 1/4 cup white sugar
  • 1/2 cup brown sugar (light or dark)
  • 1 egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup creamy peanut butter
  • 1 1/2 cup all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt


  1. Preheat the oven to 350°F/180°C.
  2. Butter or use baking spray to grease cookie sheets or line with parchment paper.
  3. Melt the chocolate in the microwave or stovetop. See the Notes below for how to do this. Reserve.
  4. Beat soft butter in a large mixing bowl, gradually adding both sugars, for 3 minutes. You can use an electric mixer or stand mixer with the paddle attachment.
  5. Add the egg and beat for another minute. 
  6. Add the peanut butter and vanilla extract and integrate well. 
  7. Beat in the melted chocolate and mix just until incorporated. 
  8. Sift the flour, baking soda, and salt (or have them measured and sift as you add them) and add them to the chocolate batter. 
  9. Beat on low until *just* until incorporated. Don't overmix after adding the dry ingredients!
  10. Use a spatula to give the cookie dough some final turns and make sure no dry spots remain. The dough should be soft and uniform in color and texture. 
  11. Scoop portions and place them an inch and a half apart on the prepared baking sheet. 
  12. Bake cookies for 12-15 minutes for regular-sized cookies, until puffed, cracked, and still soft in the center. I always recommend baking two or three at first and checking the baking time to make sure you don't over or underbake them. 
  13. Let cool completely on a wire rack. 
  14. Store in a cookie jar or airtight container. 


  • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
  • Peanut butter: use thicker commercial type, like Skippy creamy peanut butter, for best results. Natural or homemade nut butters tend to be more fluid and the cookie dough might become too soft.
  • Measuring the cookies: use a cookie scoop so your cookies bake evenly. Leave roughly a 1 or 2-inch separation between each (depending on the size) so they can spread comfortably during baking.
    I use the small cookie scoop of this set that is 1.57 inches / 4cm in diameter for regular-sized cookies. Don't use more than a medium cookie scoop, or they will be too large. 
  • Melting the chocolate: always start with chopped chocolate in a microwavable or glass bowl. You can use the microwave (short 10-15 second spurts stirring well between each one until it's fully melted) or a double boiler with the bowl containing the chopped chocolate not touching the water. In both cases, make sure it doesn't scorch. There are 2 ways:
    Microwave: melt the ingredients on high for 10 seconds, take out and mix well. Repeat until all the chocolate is melted. Be careful you don't scorch it. That's why it's important to mix it well between each heating. 
    Stovetop or double boiler: put the bowl with chocolate and butter over a smaller pan with a few inches of water. Over medium heat, let the chocolate and butter melt, stirring occasionally. Make sure the bottom of the bowl doesn't touch the water and that no water gets into the bowl. If the water boils too much before the chocolate is melted, turn the heat off and let the hot vapor melt the remaining chocolate.
  • Make ahead: you can keep the cookie dough for 3-4 days in the refrigerator before baking the cookies. Cover it well with plastic wrap.
  • Add-ins: add peanuts (salted, unsalted, toasted or not, whatever type you like) and chocolate chips, 1/2 a cup of each, to the dough before forming for extra crunch and flavor. 
  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1/30
  • Calories: 152
  • Sugar: 9.1 g
  • Sodium: 90.9 mg
  • Fat: 9.3 g
  • Carbohydrates: 15.3 g
  • Fiber: 1 g
  • Protein: 3.2 g
  • Cholesterol: 14.3 mg