Recipe: Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies

So I know the last recipe I posted also featured chocolate, and well, cookies. This wasn’t intentional all. They may look (sort of alike), but I assure you, they’re quite different!

I had a few other recipes lined up, but they all required SO much work and I was not in the mood to be slaving in the kitchen on a recipe with layers or steps. I wanted something simple that would be ready quite soon. That’s when I remembered that I had bookmarked this recipe of CHOCOLATE peanut butter cookies. You realise the magic word there, right? It’s chocolate ๐Ÿ˜€

Chocolate Peanut Butter Cookies

You see, last weekend I had a hankering for peanut butter cookies. My peanut butter cravings get fed daily by a tiny spoonful of it daily, but this craving was for peanut butter in cookie form. And what a better cookie recipe that fed both my chocolate AND peanut butter cravings. It was a win-win!

This recipe contains only SIX ingredients (and the sixth is added right before they go in the oven). Also, there’s no butter, so there’s no need to take your butter out half an hour to an hour before you actually start baking. Can it get easier than that?! I don’t think so! Plus, there’s no flour in this recipe, so they’re all just chocolate peanut butter goodness ๐Ÿ˜€

Chocolate Peanut Butter Cookies

Soft and chewy, they have a rich, velvety taste that requires you to dunk them in a tall glass of ice-cold milk. So deep and delicious, these Chocolate Peanut Butter Cookies are perfect for the biggest chocolate+peanut butter craving. Check them out!

Chocolate Peanut Butter Cookies

Yield: 18 cookies


  • 1 cup Creamy Peanut Butter
  • 1 cup Packed Dark Brown Sugar
  • 1 tspn Baking Soda
  • 1 egg
  • 3 tbsp Unsweetened Cocoa Powder
  • 1/2 cup semi-sweet chocolate chips


  1. In the bowl of your stand mixer, add first 5 ingredients (everything except chocolate chips) and mix well for a few minutes. When a rough dough forms, scrape down the sides of the bowl and continue mixing until everything is mixed in.
  2. Refrigerate for an hour or more. Preheat oven to 350 degrees F, and scoop out dough into balls, roughly an inch wide.
  3. With the bottom of a glass, flatten cookies out. Sprinkle with a few chocolate chips on top and bake for 8 minutes. Let cool completely before before enjoying. Store in an airtight container.

Recipe inspired by Tasty Kitchen.

The cookies will be quite puffy, and rather soft when they come out of the oven. They might even look undone, but leave them to cool for at least 5 minutes. I couldn’t wait to try them once they came out of the oven and one of them started falling apart in my hands because it wasn’t completely ready. So let them cool completely!

I love the combination of chocolate and peanut butter (who doesn’t?!), and this recipe is a great way to combine both flavours into a cookie. You’ve got the somewhat nutty flavour of peanut butter with the richness of the unsweetened cocoa powder. The brown sugar makes these cookies soย irresistiblyย soft and chewy. With warm, melty chocolate chips on top, these cookies pretty much melt in your mouth. An instant classic, these Chocolate Peanut Butter Cookies only take about 5 minutes to prepare, and then the fridge and oven do the rest for you!

Chocolate Peanut Butter Cookies

These were so easy to make and didn’t require any fancy ingredients or methods; I know that I’ll be making them again quite soon when my chocolate+peanut butter craving hits! If you love chocolate and peanut butter, you’ve got to make these cookies…you won’t be sorry!

Thanks for reading,


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