There’s something magical about the combination of chocolate and peanut butter. It’s nostalgic, comforting, and always hits the spot. These Chocolate Peanut Butter Cookies are the ultimate treat for anyone who loves rich, fudgy chocolate paired with the creamy, nutty goodness of peanut butter. Whether you’re baking a quick weeknight dessert, preparing holiday cookie trays, or simply treating yourself to something sweet, this recipe delivers chewy, soft, and decadently delicious cookies every single time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Why You’ll Love This Recipe
From the moment you take your first bite, you’ll know this one’s a keeper. The cookies are soft with slightly crisp edges, deeply chocolatey with a gentle saltiness from the peanut butter, and have just the right amount of sweetness. And the best part? They’re incredibly easy to make with simple pantry staples you likely already have.
Let’s not forget how versatile they are. Want to add chocolate chips or peanut butter chips? Go for it. Prefer them plain and simple? That works too. You’re just minutes away from a cookie that’s guaranteed to impress.
How to Make Chocolate Peanut Butter Cookies
Preheat the Oven
Start by setting your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This not only prevents sticking but also helps the cookies bake evenly.
Cream the Butter and Sugars
In a large mixing bowl, combine the softened unsalted butter, creamy peanut butter, granulated sugar, and packed brown sugar. Beat the mixture with an electric mixer for 2–3 minutes until it’s light, fluffy, and well blended. This step is crucial for that perfect chewy texture.
Add the Egg and Vanilla
Next, add in one large egg and a teaspoon of vanilla extract. Mix until the egg is fully incorporated and the batter looks smooth and glossy.
Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Combining the dry ingredients separately ensures they distribute evenly in the dough, which is key to a consistent texture and flavor.
Combine Everything
Gradually add the dry ingredients to the wet ingredients. Mix just until everything is combined. Be careful not to overmix—this can make the cookies tough. If you’re adding chocolate chips, peanut butter chips, or other mix-ins, fold them in at this point.
Shape the Cookies
Scoop the dough into 1-tablespoon portions. Roll each scoop into a ball and place them onto the prepared baking sheets, leaving about 2 inches of space between each cookie. This gives them room to spread while baking.

Flatten and Decorate
For a classic cookie look, gently press each dough ball with a fork to create a crisscross pattern on top. It also helps the cookies bake more evenly. If you like, sprinkle a pinch of flaky sea salt on top of each one—this little touch enhances the chocolate and peanut butter flavors beautifully.
Bake to Perfection
Bake the cookies for 8–10 minutes, or until the edges are set and the centers are still slightly soft. They may look a bit underdone, but trust the process—they’ll continue to firm up as they cool.
Cool and Serve
Let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set without overbaking.
Tips and Tricks
Choose the Right Peanut Butter
Both creamy and chunky peanut butter work in this recipe, so pick your favorite. Just avoid using natural peanut butter with oil separation, as it can affect the texture of the dough. If you do use natural peanut butter, stir it well before measuring.
Don’t Skip the Chill (Optional)
If you want thicker cookies, you can chill the dough for 30 minutes before baking. This prevents the cookies from spreading too much and intensifies the flavors.
Mix-Ins Galore
This recipe is a perfect base for all sorts of creative mix-ins:
- Add mini chocolate chips for extra gooeyness.
- Stir in peanut butter chips for double the peanut flavor.
- Chopped roasted peanuts give a bit of crunch.
- Crushed pretzels add a salty, crispy twist.
Make It Gluten-Free
Simply swap the all-purpose flour for a 1:1 gluten-free baking flour blend. Just make sure it contains xanthan gum for structure.
Storage Instructions
At Room Temperature
Store these cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy—if they last that long!
Freezing Baked Cookies
Want to make a big batch and save some for later? Once cooled completely, layer the cookies with parchment paper in a freezer-safe container. They’ll keep beautifully for up to 3 months. When you’re ready to enjoy, let them thaw at room temperature or pop them in the microwave for a warm, just-baked taste.
Freezing Cookie Dough
This dough freezes well too! Scoop and roll the dough into balls, place them on a baking sheet, and freeze until solid. Transfer to a resealable freezer bag or container. Bake straight from frozen—just add a couple of extra minutes to the baking time.
Serving Suggestions
Classic and Cozy
There’s nothing quite like these cookies served warm with a tall glass of cold milk. The melty chocolate and soft peanut butter make each bite absolutely irresistible.
Cookie Sandwiches
Feeling fancy? Turn them into ice cream sandwiches! Just spread your favorite ice cream between two cookies, roll the edges in crushed peanuts or mini chocolate chips, and freeze for 30 minutes before serving.
Gifting Idea
Wrap these beauties in clear treat bags or place them in a cookie tin. They make a thoughtful homemade gift for holidays, birthdays, or just because.
Party Platter Ready
Pair these cookies with an assortment of other treats—like sugar cookies, brownies, or snickerdoodles—for a festive cookie platter that’s sure to be the star of any gathering.
Frequently Asked Questions
Can I use natural peanut butter in this recipe?
Yes, but make sure it’s well stirred and not too oily. The cookies may be a bit more delicate in texture, but they’ll still taste great.
Do I have to use both granulated and brown sugar?
Using both types of sugar gives the cookies depth of flavor and a perfect chewy texture. The brown sugar adds moisture and a hint of molasses that pairs beautifully with the peanut butter and cocoa.
Can I make this dough ahead of time?
Absolutely! The dough can be stored in the fridge for up to 3 days or frozen for longer storage. Just roll the dough into balls before chilling or freezing for easy baking later.
Can I skip the chocolate chips or add other mix-ins?
Yes! The chocolate chips are optional. You can leave them out or swap them with your favorite add-ins—chopped nuts, dried fruit, or candy pieces work well.
Final Thoughts
These Chocolate Peanut Butter Cookies are everything a homemade treat should be—easy to make, full of bold flavor, and endlessly customizable. Whether you bake them for a special event or a weeknight indulgence, they’re sure to bring smiles all around.
So go ahead, preheat your oven, grab that jar of peanut butter, and get baking. This recipe is about to become a new favorite in your kitchen!

Chocolate Peanut Butter Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- 1/2 cup peanut butter chips
- flaky sea salt
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, beat the butter, peanut butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips or peanut butter chips if using.
- Scoop out 1-tablespoon portions of dough and roll into balls. Place onto the prepared baking sheets about 2 inches apart.
- Flatten each dough ball slightly with a fork to create a crisscross pattern, if desired.
- Bake for 8–10 minutes or until the edges are set and the centers are still slightly soft. Do not overbake.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.