How To Make Peanut Butter Chocolate Cookies
These Peanut Butter Chocolate Cookies offer soft and chewy treats packed with the goodness from peanut butter cups, melted peanut butter, and cocoa powder!
- 1½cupsall-purpose flour,spoon and leveled
- ½cupnatural cocoa powder,unsweetened
- ½tspbaking soda
- ½cupbutter,(1 stick) unsalted, softened to room temperature
- ½cuplight brown sugar,packed
- ½cupgranulated sugar
- ¼cupcreamy peanut butter,or chunky
- 1large egg
- 1tsppure vanilla extract
- 2tbspmilk,(30 ml)
- 1¼cupsReese’s peanut butter cups,(about 16 Reese’s miniatures) chopped
- ⅓cupcreamy peanut butter,or chunky, for drizzle
Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed for about 1 minute until creamy.
Scrape down the sides and the bottom of the bowl as needed.
Switch the mixer to medium speed and beat in the brown sugar, granulated sugar, and peanut butter until combined.
Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed.
Turn the mixer off and pour the dry ingredients into the wet ingredients.
Turn the mixer on low and slowly beat until a soft dough is formed. Beat in the milk at medium speed.
Once mixed, beat in the peanut butter cups until evenly disbursed. The dough will be very thick and sticky.
Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour.
Preheat oven to 350 degrees F.
Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Drop 8 rounded balls of dough, about 1½ tablespoons of the dough each, onto prepared baking sheets.
Bake each batch for 10 to 12 minutes. Remove from the oven.
The cookies will not have spread much, so gently press down on them with the back of a fork or spoon.
Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
As the cookies are cooling, melt the peanut butter.
Drizzle over warm or cool cookies.
Allow peanut butter to set for about 10 minutes.
Store the cookies in an airtight container at room temperature for up to 1 week.
- Calories: 293.80kcal
- Fat: 16.77g
- Saturated Fat: 6.86g
- Trans Fat: 0.24g
- Monounsaturated Fat: 6.49g
- Polyunsaturated Fat: 2.48g
- Carbohydrates: 33.13g
- Fiber: 2.41g
- Sugar: 20.10g
- Protein: 6.14g
- Cholesterol: 28.11mg
- Sodium: 147.92mg
- Calcium: 32.90mg
- Potassium: 181.05mg
- Iron: 1.38mg
- Vitamin A: 57.36µg
- Vitamin C: 0.05mg
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