With this Peanut Butter Chocolate Cookies is peanut butter indulgence guaranteed. Thick and chewy cookies with crispy edges. Loaded with peanut butter and chocolate. Just 10 minutes of active prep time.
Are these peanut butter cookies with chocolate or chocolate cookies with peanut butter? This is the big question.
Both flavors are very present and reserved their space in the spotlight. In fact, it is a peanut butter cookie with chocolate in it. So if you are not in the mood for chocolate, you can leave it out, and you have super chewy peanut butter cookies.
Hahahaha. Sorry, I couldn’t hold myself. Not in the mood for chocolate? This was a good one.
Next week my life as a student starts again. Woohoo. Actually, it was a sarcastic woohoo. You know what I’m saying?
Although I love to learn new things and heavily invest in education, I’m kind of fed up with learning recently. I know this is a contradiction in itself and I’m not sure if this does make any sense to you. All I can say is that in one year I finished my study and I can’t wait for this to happen.
And because student life comes closer and closer, I need to start baking sweet treats which I can take with me to the university.
What is sweet and perfect to take with you in a bag? Exactly! Cookies. And the best is when lots of peanut butter and chocolate is involved. And trust me. In these Peanut Butter Chocolate Cookies is a lot of peanut butter and chocolate involved.
When we think of peanut butter cookies we normally don’t think of a chocolate chip kind of cookie, do we? Usually, I don’t. But this time I did.
This time, I wanted to have chocolate chip kind of cookies but with a strong peanut butter taste. So I came up with these Peanut Butter Chocolate Cookies.
These Peanut Butter Chocolate Cookies are super easy to make. You just need to mix melted butter with white and brown sugar. Then stir in eggs, vanilla, and peanut butter. Stir in flour, baking powder, and salt. Then fold in chocolate.
That’s it.
I decided to use melted butter and a higher white sugar than brown sugar amount that the cookies spread more during baking and don’t stay too compact and dense.
Melted butter and white sugar let cookies spread more. Soft butter and brown sugar keep them compact. This is also true for other cookies. Keep that in mind.
Also the amount of flour or if you chill or not chill the cookies before baking has an impact on the shape and texture of cookies. More flour or cold cookies spread less then cookies with less flour or warm cookies. Keep that also in mind for the future.
The peanut taste of these Peanut Butter Chocolate Cookies is phenomenal.
Please use just creamy peanut butter for these cookies. It leads to the best possible texture. All natural, homemade, or even crunchy peanut butter makes the cookies dry and crumbly.
As you can see in the photos, I took again chopped chocolate for my cookies instead of chocolate chips. I can’t help myself, but I love to use chopped chocolate for my cookies.
The taste of the chocolate has a huge impact on the taste of the cookies. And chocolate chips chocolate is not my number one favorite chocolate. I prefer high-quality chocolate from Hershey’s, Ghiradelli, or Lindt.
But this is totally up to you. Take the chocolate you love. You have to love the cookies!
I can eat up a whole batch of these Peanut Butter Chocolate Cookies in seconds! LITERALLY.
Give me a mug of milk and a plate of these cookies, and I will sink into my couch, dipping the cookies into the milk, taking a huge bite, and forget everything around me.
Doesn’t that sound like the perfect cookie eating situation?
These Peanut Butter Chocolate Cookies are
- thick
- chewy
- intense peanut buttery
- loaded with chocolate
- super easy to make
- D-E-L-I-C-I-O-U-S
If you make this Peanut Butter Chocolate Cookies recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
You may also like Super Fudgy Chocolate Brownie Cookies, The Best Peanut Butter Brownies Recipe, Peanut Butter S’mores Ice Cream Cake, No-Cook Snickers Peanut Butter Fudge.
With this Peanut Butter Chocolate Cookies is peanut butter indulgence guaranteed. Thick and chewy cookies with crispy edges. Loaded with peanut butter and chocolate. Just 10 minutes of active prep time.
- 1 cup unsalted butter, melted (226g)
- 3/4 cup granulated white sugar (150g)
- 1/2 cup light brown sugar, packed (100g)
- 2 large eggs
- 2 vanilla beans* (or 2 tsp vanilla extract)
- 1 cup creamy peanut butter (250g)
- 3 cups all-purpose flour, spooned and leveled (360g)
- 1 tsp baking powder
- 1 tsp salt
- 2 cups milk chocolate or semi-sweet chocolate, chopped or chips (350g)
Preheat oven to 350°F (175°C). Line 2-3 baking sheets with parchment paper. Set aside.
In a large mixing bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, stir butter and sugars on medium speed just until combined about 1 minute. Add eggs, vanilla, and peanut butter and stir to combine. Stir in flour, baking powder, and salt just until combined. Fold in chocolate. Don't overmix at any step.
Scoop 24 balls of cookie dough and arrange 6-8 cookies on one baking sheet with about 2-3 inches space in-between. Bake one sheet after another for about 11-13 minutes. Remove from oven when they look puffy and dry on top and are very lightly browned on the edges. Let cool for about 5 minutes until they get firm enough to move them. Then transfer the cookies to a cooling rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature up to 4 days.
Recipe Video
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.
Does it matter what kind of peanut butter to use? Is natural peanut butter ok?
Hi Carole, I recommend to use just creamy peanut butter. I don’t have good experiences with natural peanut butter because the cookies end up dry and crumbly. Hope that helps!
I just made these and they’re good but the cookies didn’t spread at all. They literally looked like I just scooped them out of the cookie scoop. I followed the recipe so I’m not sure what happened!
I’m sorry that you had troubles with the recipe. There could be a couple of reasons why the cookies didn’t spread:
1. Too much of dry ingredients in the dough: Please make sure to spoon and level the flour in the measuring cup. A packed cup of flour is 1.5x of spooned and leveled flour. The more flour the drier the cookies. The best would be to use a kitchen scale.
2. Too little of wet ingredients: Did you use a large egg?
3. Butter quality. I made the experience that low budget butter leads to dry cookies which don’t spread. Always use high-quality butter for cookies.
4. Overmixing. Mix just until combined at every step. Overmixing can lead to cakey and dry cookies.
Did you watch the video? Did your cookie dough look like mine? It should be slightly sticky to touch before baking. If it looked like mine than it could be that the oven temperature is not accurate. I always use an oven thermometer because my oven is not accurate. Last but not least: Cookies baked on a silicon mat don’t spread as much as on parchment paper.
Hopefully, that helps!
I am currently making the cookies but it says to use 2-3 tbsp of dough to make a cookie. Do you mean tsp? I did tbsp like in the recipe and it created quite large cookies that took almost double the amount of time to bake.
You should have ended up with 24 cookies as it stands in the servings. If you made bigger cookies, then yes they need to be baked slightly longer. I meant 2-3 tbsp of cookie dough but leveled tbsp not scooped. A cookie dough ball is about as big as an ice cream scoop. I always weigh my cookies and divide it through 24, this is the most accurate method. Hope that helps!
Jamieanne…Thank you so much. Now I have clarity. Hugs!!!
I love how many times you said “cookies” in this post!! Haha! Also, these cookies look absolutely out-of-this-world, so perfect, and my most favorite ever flavour combination!!
You are true, Jamieanne! It seems that I have a thing for the word cookie. I’m happy that you like them! Happy baking 🙂
Where do you go to school, Sabine, because I will sit through any class if you bring cookies–Peanut Butter and Chocolate Cookies!–to share. You must be adored by all your classmates and the teacher must be doling out the “A+’s”. How the heck do you find the time to be a professional baker and study so much? I’m amazed. Is this your last year for a graduate degree? I don’t know how academics are structured in Austria, but if you ever need someone to start looking for a specific career area with your background here in the states, let me know. Unless of course, Zuckerburg or Google already scooped you up. OMG, chopped, melting chocolate…mmmmm.
I go to a university next to Vienna. I study Economic Psychology with specialization in marketing. I’m in the last year of a bachelor study. But I’ve already finished an MBA study before. Maybe I thought I have too much time in my life and should start again to study… No, kidding. The first graduate study was general management and economics. But I’m super interested in marketing, so I’ve been studying again. Actually, I think they all hate me because I never take something with me, although they request it a zillion times. 😉 Thank you so much, Amanda! If I need help I’ll let you know! Have a great day!
I’m confused…is it milk OR chocolate or both?
Sorry, for confusing you! You need 2 cups of chocolate for the cookies. You can decide if you use milk (regular) or semi-sweet (dark) chocolate. Hopefully, that helps!
You’re still confusing….I apologize, call me slow. The question was not answered. The question is do you use milk and chocolate or one or the other. Your recipe instructions read as if you can use one or the other. I realize the choices are per your taste…dark, milk chocolate as well as the type of milk, is your choice, I typically prefer a richer liquid. However, your instructions need clarification. (Just my thoughts) Be blessed.
Hi Juanita, I believe you may be confused as to why it appears there is liquid milk in the recipe where Sabine says to use “milk or semi-sweet chocolate”. She does not mean to use liquid milk! She simply means to use either “milk chocolate or semi-sweet chocolate”, whichever one you may prefer.
Maybe, Sabine, you should say in the ingredients to use “milk chocolate or semi-sweet chocolate”, rather than “milk or semi-sweet chocolate”! I once did the same in one of my recipes in my blog, and someone thought I meant liquid milk, rather than milk chocolate!
I hope this clarifies the recipe for you, Juanita, and sorry to hijack your comments, Sabine! ☺️????
Thank you so so much, Jamieanne, for clarifying! Yes, I will do that in the future, thanks for the tip! (:
I’m so sorry, Juanita, that I didn’t make it clearer for you! Like Jamieanne said, I meant “milk chocolate” or “semi-sweet chocolate”. There is no milk in the recipe. With milk chocolate, I mean the one like Milka from the sweetness and color, I guess this would be about 35% cocoa. The recipe needs 2 cups of any chocolate but no milk. The chocolate color (milk, dark, or also white) you can choose on your own. I write for every ingredient one line in the ingredients list so milk as a liquid would be one line and chocolate another one. Sorry for the misunderstanding!
Yes!! These sound right up my alley.
Thanks a lot! I would love to share my batch with you.