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Chewy Chocolate Peanut Butter Cookies

A simple twist on a classic flavor combination, these chewy chocolate peanut butter cookies are two amazing cookies in one!
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Author: Theresa | Quiet Baking Day
Yield: 18 jumbo cookies
Prep Time15 minutes
Cook Time18 minutes
Total Time2 hours 33 minutes

Ingredients

M - US

Peanut Butter Cookie Dough

  • 150 g all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 114 g unsalted butter room temperature
  • 105 g brown sugar packed
  • 50 g granulated sugar
  • 100 g creamy peanut butter not organic or natural
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract

Chocolate Cookie Dough

  • 120 g all-purpose flour
  • 55 g cocoa powder natural and unsweetened
  • 1 teaspoon baking power
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 114 g unsalted butter room temperature
  • 160 g brown sugar packed
  • 50 g granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract

Instructions

  • Peanut Butter Cookie Dough:
    Whisk together flour, baking powder, baking soda, and salt. Set aside.
    150 g all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
  • Place butter and both sugars, in the bowl of a stand mixer with a paddle attachment, or large mixing bowl. Mix on medium-high until butter is light and fluffy, scraping down sides of the bowl as needed with a rubber spatula. 
    114 g unsalted butter, 105 g brown sugar, 50 g granulated sugar
  • Add peanut butter, mix until incorporated.
    100 g creamy peanut butter
  • Add egg and vanilla, mixing thoroughly. 
    1 large egg, 1 teaspoon vanilla extract
  • Slowly add dry ingredients, mix on low until just combined. Set dough aside while making chocolate cookie dough.
  • Chocolate Cookie Dough:
    Whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
    120 g all-purpose flour, 55 g cocoa powder, 1 teaspoon baking power, 1/2 teaspoon baking soda, 1/2 teaspoon salt
  • Place butter and both sugars, in the bowl of a stand mixer with a paddle attachment, or large mixing bowl. Mix on medium-high until butter is light and fluffy, scraping down sides of the bowl as needed with a rubber spatula. 
    114 g unsalted butter, 160 g brown sugar, 50 g granulated sugar
  • Add egg and vanilla, mixing thoroughly. 
    1 large egg, 1 teaspoon vanilla extract
  • Slowly add dry ingredients, mix on low until just combined. 
  • Shaping & Baking:
    Using a standard cookie scoop, scoop 18 servings of the peanut butter cookie dough onto a sheet tray lined with parchment. Using the same scoop, scoop 18 servings of the chocolate dough on top of the peanut butter.
  • Using your hands, roll the two doughs together into one ball. 
  • Wrap sheet pan in plastic, and chill for at least 2 hours, overnight preferably.
  • Once ready to bake, preheat oven to 350ºF. Separate cookies onto 2 sheet trays, nine on each sheet - these cookies are quite large! 
  • Bake 18-20 minutes, until the edges are beginning to brown. Rotate trays halfway if they are baking unevenly.
Course: Dessert
Cuisine: American

Notes

Store in an air-tight container.

Disclaimer: We test all recipes using the metric weights shown, we cannot guarantee outcomes when switching to US measurements.