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–+ servings
Chocolate peanut butter cookies on a tray.

Chocolate Peanut Butter Cookies

Angela Milnes
If you're a fan of chocolate and peanut butter, these Chocolate Peanut Butter Cookies are a real hit. With a perfect balance of rich cocoa and creamy peanut butter, these cookies are soft, chewy, and absolutely irresistible. P
5 from 3 votes
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Prep Time 35 minutes
Cook Time 15 minutes
Additional Time 50 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 12 Servings
Calories 497 kcal

Ingredients
  

  • 1 ½ Cup Unsalted Sweet Cream Butter softened
  • 1 ½ Cup Light Brown Sugar
  • ½ Cup Granulated Sugar
  • 3 Eggs
  • 2 tablespoon Light Corn Syrup
  • 1 tablespoon Pure Vanilla Extract
  • 4 Cup All Purpose Flour
  • 1 Cup Hershey Dark Cocoa Powder
  • 1 tablespoon Cornstarch
  • 2 teaspoon Baking Soda
  • 1 teaspoon Kosher Salt
  • 3 Cup Peanut Butter Chips

Instructions
 

  • Preheat oven to 350 degrees and line two cookie sheets with a silicone baking mat or some parchment paper.
  • Using a stand mixer or a large bowl, beat the butter, sugar, light brown sugar, eggs, corn syrup, and vanilla until light and fluffy.
  • Whisk the all-purpose flour, cocoa powder, cornstarch, salt, and baking soda in a large mixing bowl. Gradually beat the dry ingredients into the wet until a dough forms
  • Fold in 1 1⁄2 C of peanut butter chips
  • Using a medium cookie scoop, scoop the cookie dough into your hand and roll it into a ball. Coat the top of the cookie dough balls with the remaining peanut butter chips
  • Place the cookie dough onto the cookie sheet and light press into a thick disk. Bake in the oven for 15-18 minutes or until firm around the edge. Allow the chocolate peanut butter cookies to cool completely on a wire rack.

Notes

Chewy: To get the perfect chewy cookies, you might want to make sure they're perfectly cooked, but not overcooked and dry.
Butter: Remember not to use melted butter- just softened butter. If your butter seems to have melted, you may want to let the cookie dough chill for a while in the refrigerator before baking the cookie dough balls.
Chill Dough: Remember to cover the chilled dough with some plastic wrap when you refrigerate it.
Baking Powder: Baking powder can be a great alterative to baking soda for this recipe. Remember that baking powder results in a different texture in cookies when used as an alternative to baking soda.

Nutrition

Serving: 1gCalories: 497kcalCarbohydrates: 68gProtein: 5gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 388mgPotassium: 90mgFiber: 1gSugar: 35gVitamin A: 709IUCalcium: 36mgIron: 2mg
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