When you feel like chocolate but want peanut butter cookies you need to make my Chocolate Peanut Butter Cookies! This is my best peanut butter cookie recipe filled with chocolate to make your favorite food combo in one cookie recipe.
This recipe is easy and fast with no chill time – it’s one of my favorite cookies and got two thumbs up from my friends.
I’ve shared so many of my basic cookie recipes over the years (peanut butter cookies, chocolate chip cookies, sugar cookies and so many more) and my favorite thing to do is change up the flavors of my best recipes.
These aren’t peanut butter cookies with chocolate chips (although I have that recipe too) and they’re not chocolate cookies with peanut butter cups; nope these are peanut butter cookies turned chocolate!
(Also, drinking game for as many times as I write peanut butter and chocolate in this post. 😂)
These are rich and peanut buttery, chocolatey and chewy. I’ve made them from scratch but it’s one of the easiest cookie recipes you’ll ever make.
How do you make chocolate peanut butter cookies?
There are two main ways I’ve seen people turn a cookie into a chocolate cookie: cocoa powder and baking chocolate. Guess what? I used both.
This recipe uses TWO kinds of chocolate!
- Unsweetened Cocoa Powder
- Melted baking chocolate (semi-sweet)
What kind of cocoa powder should I use in cookies?
I like the basic unsweetened cocoa powder you find in the regular grocery store. There are a few brands but I usually buy Hershey’s.
I don’t like using dutch process cocoa in this recipe because it can change the chemistry of the cookie and end up tasting bitter, so the basic store cocoa is just fine.
Make these dark chocolate peanut butter cookies by using the Hershey’s Special Dark Cocoa powder!PRO TIP
What is baking chocolate? Is it the same thing as chocolate chips?
Baking chocolate has very few ingredients and often low or no sugar (semi-sweet vs unsweetened) so it’s not really pleasant to eat but it’s great for baking. It also melts easily.
Substituting chocolate chips for baking chocolate is not a great idea for a few reasons: chocolate chips don’t melt as easily because they’re engineered to hold their shape, and they don’t have as rich a chocolate flavor that baking chocolate does.
You can find baking chocolate in the baking aisle near the cocoa. There are a few major brands (I suggest using Baker’s or Ghiradelli). Pay attention to what you’re buying: it comes as unsweetened and semi-sweet, so you want to get what the recipe calls for.
How can you make peanut butter cookies easily?
While this isn’t the 3-ingredient peanut butter cookie recipe, it is super simple to make. You can use a hand or a stand mixer and you do not need to chill the dough. Turning them into chocolate cookies is easy too: just mix in the melted baking chocolate and cocoa!
Once the batter comes together simply scoop it onto the cookie sheets and press with the tines of a fork to make the criss cross pattern.
Storing and Freezing Cookies
These cookies are perfect for freezing! Read my guide on how to freeze desserts to learn how I do it. Otherwise, store them in an airtight container – they’ll stay soft for a few days.
It’s really important not to over bake your cookies to keep them soft and chewy. They stay fresh longer that way too – so check out my guide on telling when your cookies are done baking.
I’ve made lots of peanut butter cookie variations in my time and this chocolate peanut butter cookie recipe is perfect for any of those variations!
Try these other peanut butter cookies:
- Peanut Butter Blossoms
- Peanut Butter Cookie Cake
- Rolo Stuffed Peanut Butter Cookies
- Cookies ‘n Cream Peanut Butter Cookies
Have you made this recipe?
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Chocolate Peanut Butter Cookies
- 1/2 cup unsalted butter softened
- 1/2 cup creamy peanut butter
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 ounces semi-sweet baking chocolate melted and cooled slightly
- 1 large egg
- 1 tablespoon milk
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 3/4 cup all-purpose flour
- Preheat oven to 350°F. Line two cookie sheets with silicone baking mats or parchment paper.
- Place butter and peanut butter in a large bowl. Using a hand or a stand mixer, mix until combined then add both sugars. Cream until smooth. Mix in egg, vanilla, melted chocolate, and milk and mix on medium speed until combined.
- Mix in baking soda, cocoa, and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing.
- Scoop 2 tablespoon balls of dough and place 2-inches apart on prepared cookie sheets. Using a fork, create a criss cross pattern on the cookies to flatten slightly. (Tip: if the dough starts sticking to the fork, dip it in a bit of granulated sugar.)
- Bake for 9-13 minutes, or until the edges are just golden brown and the tops are no longer glossy. Cool on cookie sheets at least 10 minutes before removing.
1-tablespoon cookies: 7-11 minutes
2-tablespoon cookies: 9-13 minutes
Jumbo ¼ cup cookies: 10-15 minutes
9×13-inch pan: 20-25 minutes
Nutritional information not guaranteed to be accurate
Chocolate Peanut Butter Cookies take the BEST Peanut Butter Cookie recipe and turn them chocolate! Make these with cocoa powder and melted chocolate – they’re an easy cookie with no chill time, perfect for peanut butter lovers!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: January 19, 2020