Deliciously Soft & Chewy Chocolate Peanut Butter Cookies: An Easy, No-Chill Recipe
Indulge in the ultimate treat that brings together two classic flavors: chocolate and peanut butter! These homemade chocolate peanut butter cookies are wonderfully soft, delightfully chewy, and incredibly simple to make. Best of all, there’s absolutely no dough chilling required, meaning you can satisfy your cookie cravings in record time! Forget about store-bought snacks; these rich, flavorful cookies are perfect for any occasion, from a quick weeknight dessert to a crowd-pleasing party treat.
If you’re a long-time fan of classic soft peanut butter cookies, prepare to fall head over heels for this incredible chocolate variation! This recipe takes everything you love about traditional peanut butter cookies and elevates it with a deep, rich cocoa flavor, creating a truly irresistible dessert. The generous ¾ cup of creamy peanut butter ensures that each bite delivers a robust, satisfying peanut butter punch, perfectly complemented by the decadent chocolate notes from the cocoa powder. They evoke the nostalgic taste of homemade peanut butter eggs, but in a convenient and delightful cookie form!
One of the biggest advantages of this recipe is its sheer speed and simplicity. The cookie dough comes together in approximately 20 minutes – sometimes even less – and crucially, it doesn’t require any pre-baking chilling. This makes it an absolute lifesaver when you need a delicious dessert in a flash, whether it’s for an impromptu gathering, a last-minute craving, or simply a sweet ending to your day. Get ready to bake a batch of these glorious cookies that promise to be soft, chewy, and bursting with flavor!
Why You’ll Adore These Chocolate Peanut Butter Cookies
Beyond their incredible taste, these cookies offer several compelling reasons to make them your new go-to recipe:
- Effortless & Fast: The no-chill dough means you can go from mixing bowl to oven in under 30 minutes, perfect for busy schedules.
- Perfect Texture: Expect a tender, chewy interior with slightly crisp edges, offering a delightful contrast in every bite.
- Irresistible Flavor Combination: The timeless pairing of rich chocolate and savory peanut butter is always a winning combination.
- Simple Ingredients: You likely have most, if not all, the required pantry staples on hand already.
- Crowd-Pleasing: These cookies are universally loved and are fantastic for sharing at parties, packing into lunchboxes, or giving as homemade gifts.
Recipe Ingredients: The Essentials
These delectable chocolate and peanut butter cookies rely on a collection of basic ingredients that are probably already in your kitchen. Let’s take a closer look at the key components and why they are important for achieving the perfect cookie:
- All-Purpose Flour: The structural base of our cookies. For accurate measurement, remember to use the “spoon and level” method rather than scooping directly from the bag. This prevents over-measuring, which can lead to dry, dense cookies.
- Natural Unsweetened Cocoa Powder: This is what gives our cookies their deep, rich chocolate flavor and beautiful color. Since this recipe uses baking soda as a leavening agent, natural unsweetened cocoa powder is the ideal choice. It’s slightly acidic and reacts with the baking soda to help the cookies rise. Avoid Dutch-processed cocoa, which has been alkalized and won’t react properly with baking soda unless another acid is present.
- Baking Soda: Our primary leavening agent, responsible for giving the cookies a lovely lift and contributing to their tender texture. It reacts with the acidic cocoa powder and brown sugar to create gas bubbles, making the cookies light and airy.
- Salt: A small but mighty ingredient! Salt helps to balance the sweetness of the sugars and enhances all the other flavors in the cookie, particularly the chocolate and peanut butter. Don’t skip it!
- Unsalted Butter: We opt for unsalted butter to maintain precise control over the overall salt content in the recipe. Make sure your butter is softened to room temperature before you begin. This allows it to cream properly with the sugar, creating a smooth, airy base for your dough and ensuring even mixing. If you only have salted butter, simply omit the additional ¼ teaspoon of salt called for in the recipe.
- Brown Sugar: Either light or dark brown sugar will work beautifully in this recipe. Brown sugar is key for providing moisture, contributing to that desirable soft and chewy texture, and adding a subtle caramel-like depth of flavor. Always make sure to tightly pack your brown sugar into the measuring cup when you measure it out to ensure accuracy. If you happen to be out, you can learn how to make your own brown sugar.
- Creamy Peanut Butter: For the best results and a consistent cookie texture, I highly recommend sticking with a creamy, no-stir peanut butter brand like Jif or Skippy. These types of peanut butter contain stabilizers that prevent oil separation. Natural peanut butter, while delicious, tends to have more separated oil, which can make cookies greasier and cause them to spread excessively during baking, leading to flat, thin cookies.
- Large Egg: The egg acts as a binder, holding all the ingredients together, adding richness, and contributing to the overall structure and chewiness of the cookies. Like the butter, ensure your egg is at room temperature; it will emulsify more smoothly with the other wet ingredients, resulting in a more uniform dough.
- Pure Vanilla Extract: While this is a chocolate peanut butter cookie recipe, a touch of vanilla extract is absolutely essential. It doesn’t just add its own wonderful aroma and flavor; it also enhances and brings out the complexities of both the chocolate and peanut butter, making the overall taste much richer and more nuanced.
How To Make Chocolate Peanut Butter Cookies: A Step-by-Step Guide
Creating these delightful cookies is a straightforward process. Follow these detailed steps for perfect results every time:
- Prepare Your Workspace and Dry Ingredients: Start by preheating your oven to 350°F (177°C). Line two to three large baking sheets with parchment paper or silicone baking mats; this prevents sticking and makes for easy cleanup. In a large mixing bowl, meticulously sift together the all-purpose flour and cocoa powder to ensure there are no lumps and that both are evenly distributed. Then, whisk in the baking soda and salt until they are thoroughly combined with the flour and cocoa. Set this dry mixture aside.
- Combine the Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and a handheld electric mixer), beat the softened unsalted butter on medium speed until it is smooth and creamy. Add the packed brown sugar and continue to beat for 1 to 2 minutes until the mixture is light, fluffy, and well combined. Next, add the creamy peanut butter, the room temperature egg, and the pure vanilla extract. Beat until all these wet ingredients are fully incorporated, making sure to stop frequently and scrape down the sides of the bowl with a spatula. This ensures everything is evenly mixed and no pockets of unmixed ingredients remain.
- Incorporate Dry into Wet: Gradually add the reserved dry ingredients to the wet mixture in the stand mixer. Mix on low speed until the dough is just combined. Be careful not to overmix, as this can develop the gluten in the flour, leading to tough or dry cookies. Stop mixing as soon as no streaks of flour are visible.
- Roll the Cookie Dough into Balls: Using a 1.5 tablespoon cookie scoop, portion out the cookie dough onto your prepared parchment paper-lined baking sheets. For a neater, more uniform cookie, gently roll each scoop of dough between your palms into a smooth, round ball. Place these dough balls onto the baking sheets, ensuring you leave sufficient space (about 2 inches) between each one to allow for spreading during baking.
- Create the Criss-Cross Pattern: To give your cookies that classic, old-fashioned peanut butter cookie look, gently press the tines of a fork into the top of each cookie dough ball, first in one direction, then again perpendicular to the first impression, creating a distinctive criss-cross pattern. This also helps the cookies spread evenly as they bake.
- Bake to Perfection: Transfer the baking sheets to your preheated oven and bake for 10 to 12 minutes. You’ll know the cookies are done when the tops appear just set and the edges are lightly golden, but the centers still look slightly soft. Remember, cookies continue to cook slightly as they cool. Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 to 10 minutes. This critical cooling period allows them to firm up before you carefully transfer them to a wire cooling rack to cool completely.
Recipe FAQs: Your Common Questions Answered
Yes, absolutely! You may swap out the creamy peanut butter for an equal amount of crunchy peanut butter. This will add a delightful textural contrast with small pieces of peanuts throughout your cookies. Just be aware that the overall texture of the cookie might be slightly less uniformly smooth.
Yes, you can substitute other no-stir nut butters, such as almond butter or cashew butter, for the peanut butter. The key is to use a “no-stir” variety, as natural nut butters with separated oil can significantly affect the cookie’s texture and spread. If you’re specifically looking for a peanut-free recipe, I also have an easy flourless almond butter chocolate chip cookie recipe here.
Of course! This recipe is great for making ahead. You can assemble and roll the cookie dough into balls, then chill them in an airtight container in the refrigerator for up to 3 days before baking. Alternatively, you can freeze the dough balls for up to 3 months. When ready to bake from frozen, simply place the dough balls on a baking sheet and add an extra minute or two to the baking time.
Absolutely! These chocolate peanut butter cookies are fantastic on their own, but they are also incredibly versatile. Feel free to fold in ½ to 1 cup of your favorite mix-ins, such as semi-sweet chocolate chips, milk chocolate chunks, white chocolate chips, M&M’s, or even chopped nuts, along with the dry ingredients. This adds another layer of texture and flavor!
Flat cookies can often be attributed to butter that was too warm or melted, too much leavening, using natural (oily) peanut butter, or not accurately measuring flour. Ensure your butter is softened but still cool to the touch, measure flour precisely (spoon and level), and stick to the recommended no-stir peanut butter. If cookies are crumbly, it might be due to overmixing the dough, too much flour, or overbaking. Try reducing baking time slightly and mixing until just combined.
Once fully cooled, store the chocolate peanut butter cookies in an airtight container at room temperature. They will stay fresh and delicious for up to one week. For longer storage, see the freezing instructions below.
Expert Baking Tips for Perfect Cookies
Achieving perfectly soft and chewy chocolate peanut butter cookies is easy with a few simple tricks:
- Adjust for Salted Butter: If you only have salted butter on hand, you are absolutely fine to use it. Just be sure to omit the additional ¼ teaspoon of salt called for in the recipe to prevent your cookies from becoming too salty.
- Room Temperature Ingredients are Key: Always bring your egg and butter to room temperature before you start mixing the cookie dough. Room temperature butter creams much more smoothly with sugar, creating a light and airy base, and also helps with emulsification. A room temperature egg incorporates more evenly into the mixture, resulting in a more uniform dough and ensuring the cookies bake evenly in the oven.
- The Criss-Cross Pattern is More Than Just Decorative: While the fork tines create that charming, old-fashioned look, this pattern isn’t just for aesthetics! Pressing the dough slightly helps the cookies to spread consistently and evenly as they bake, preventing them from puffing up too much and ensuring a perfectly flat base.
- Do Not Overbake: This is perhaps the most crucial tip for soft and chewy cookies. Chocolate peanut butter cookies are best when they are slightly underbaked. They are done when the tops are just set and the edges look firm, but the centers still appear a little soft. They will continue to set and firm up as they cool on the baking sheet. Overbaking will result in dry, crumbly cookies.
- Proper Cooling Process: Allowing the cookies to cool on the baking sheets for 5 to 10 minutes immediately after baking is vital. This brief period allows their delicate structure to firm up before you attempt to move them. Transferring them too soon can cause them to break apart. After this initial rest, move them to a wire rack to cool completely, which allows air circulation and prevents them from becoming soggy on the bottom.
- Measure Flour Accurately: Baking is a science, and precise measurements matter. For flour, use the “spoon and level” method: spoon flour into your measuring cup, then level off the top with a straight edge. Better yet, use a kitchen scale for the most accurate measurement (165 grams for 1 ⅓ cups of all-purpose flour).
- Oven Temperature Matters: Every oven is different. Consider using an oven thermometer to ensure your oven is truly preheated to 350°F (177°C). An inaccurate oven temperature can significantly impact how your cookies bake, affecting their spread and texture.
- Use Light-Colored Baking Sheets: Light-colored baking sheets help cookies bake more evenly by reflecting heat. Darker sheets absorb more heat, which can cause the bottoms of your cookies to brown too quickly or even burn before the rest of the cookie is fully baked.
Chocolate Peanut Butter Cookie Video Guide
Chocolate Peanut Butter Cookies
Pin Recipe
SaveSaved!
Leave a Review
Ingredients
- 1 ⅓ cups all purpose flour spooned & leveled (165 grams)
- ⅓ cup natural unsweetened cocoa powder (30 grams)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened (115 grams)
- 1 ¼ cups packed light brown sugar (250 grams)
- ¾ cup creamy peanut butter like Jif or Skippy (190 grams)
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
Instructions
-
Preheat your oven to 350°F (177°C). Line two to three large baking sheets with parchment paper or silicone baking mats to ensure the cookies don’t stick and for easy removal, then set them aside.
-
In a large mixing bowl, meticulously sift together the all-purpose flour and cocoa powder to remove any lumps and ensure a smooth, even mixture. Whisk in the baking soda and salt until they are thoroughly combined with the flour and cocoa. Set this bowl aside for later.
-
In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl with a handheld mixer), beat the softened butter on medium speed until it is smooth and creamy. Add the packed light brown sugar and continue to mix for 1 to 2 minutes, or until the mixture is light, fluffy, and well combined.
-
Next, add the creamy peanut butter, the room temperature egg, and the pure vanilla extract to the butter and sugar mixture. Mix until all these ingredients are fully combined, being sure to stop the mixer and scrape down the sides and bottom of the bowl as needed to ensure everything is thoroughly incorporated.
-
Gradually add the reserved dry ingredients to the wet mixture. Mix on low speed until the cookie dough is just combined. It’s crucial not to overmix at this stage, as overmixing can develop gluten, resulting in tougher cookies. Stop as soon as no streaks of dry flour are visible.
-
Using a 1.5 tablespoon cookie scoop, portion out the cookie dough onto the prepared baking sheets. For a neater, more uniform cookie, gently roll each scoop of cookie dough into a smooth, round ball between your palms before returning it to the baking sheets. Ensure you leave adequate space between each dough ball (about 2 inches) to allow for proper spreading during baking.
-
Gently press each ball of cookie dough down with the tines of a fork to create a classic criss-cross pattern. This traditional decorative step also helps the cookies to spread evenly as they bake.
-
Bake the cookies for 10 to 12 minutes, or until the tops are just set and the edges look lightly golden, but the centers still appear slightly soft. Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 to 10 minutes. This crucial step allows them to set and firm up before you carefully transfer them to a wire cooling rack to cool completely. Enjoy!
Notes
Freezing Instructions: Both the baked cookies and the raw cookie dough freeze exceptionally well. To freeze dough, form into balls and freeze on a baking sheet, then transfer to an airtight container or freezer bag for up to 3 months. Bake from frozen, adding a couple of extra minutes to the baking time. Baked cookies can be frozen in an airtight container for up to 3 months; thaw at room temperature before serving.
Serving Suggestions and Flavor Variations
These chocolate peanut butter cookies are phenomenal on their own, but here are some ideas to make them even more special:
- Classic Pairing: Enjoy them with a tall glass of cold milk or a warm cup of coffee or tea.
- Dessert Upgrade: Serve a warm cookie with a scoop of vanilla bean or peanut butter ice cream for an ultimate indulgence.
- Add-Ins Galore: Fold in ½ to 1 cup of semi-sweet, milk, or white chocolate chips into the dough before baking for an extra burst of chocolate. You could also try chopped peanuts, M&M’s, or even mini peanut butter cups for a fun twist.
- Extract Experiments: A tiny dash of almond extract (¼ teaspoon) could add a different dimension to the flavor profile, complementing both the chocolate and peanut butter.
More Peanut Butter Cookie Recipes You’ll Love!
There you have it – a straightforward, no-fuss recipe for the most delightful chocolate peanut butter cookies you’ll ever bake. With their perfect balance of rich cocoa and nutty peanut butter, combined with a wonderfully soft and chewy texture, these cookies are destined to become a staple in your baking repertoire. Whether you’re a seasoned baker or just starting out, this easy recipe guarantees success and pure indulgence without the wait. So go ahead, whip up a batch, and savor the irresistible magic of chocolate and peanut butter coming together in cookie form!