My chocolate peanut butter cookies are soft and chewy, with loads of dark chocolate chunks. This recipe is perfect for Christmas cookies!
Grow your Christmas cookie recipe collection in a snap!
Are you baking Christmas cookies this year? I don’t normally bake a lot, but when December rolls around, I get the baking bug. This month alone, I’ve shared enough cookie recipes with you to last you straight through the holiday season.
Chocolate cookie lovers will go crazy for my mom’s recipe for rocky road cookies, my Mexican hot chocolate cookies or these amazing chocolate meringue cookies.
If you’re baking for a holiday cookie purist, be sure to make some Mexican wedding cookies and gingersnap cookies. They’re both traditional favorites! Speaking of traditional cookies, these chewy peanut butter cookies are a definite must-bake!
Chewy chocolate peanut butter cookies
Simply put, this is my favorite peanut butter cookie recipe. First of all, big chunks of dark chocolate? Yes, please!
The other kicker for this simple recipe… muscovado brown sugar. It has a higher molasses content than refined brown sugar, so it impart a fantastic depth of flavor.
What’s even better is that this recipe makes a batch of 48 chocolate peanut butter cookies. That’s plenty to have extras to give away to friends, or that nice delivery person who you’ve been meaning to thank.
Ingredient notes and substitutions
- Peanut butter– Feel free to use any brand of crunchy or creamy, no-stir peanut butter. Unfortunately, natural peanut butter has a tendency to separate during baking, and that causes the cookies to be very greasy on the bottom.
If you have a peanut allergy, any nut butter or sunflower seed butter can be substituted for peanut butter.
- Muscovado brown sugar– Traditional brown sugar is simply refined white sugar with molasses added back after processing. Muscovado is unrefined (raw) sugar, so it has its natural molasses component.
Molasses adds an extra depth of flavor, and it also provides moisture. This means your chocolate peanut butter cookies will be very chewy and moist.
WHERE TO FIND IT
Most natural food stores and many health stores stock muscovado brown sugar. It comes in light and dark varieties. and either variety will work fine in this cookie recipe
- Chocolate chips or chunks – Either dark chocolate chips or chunks are fine. Dark chocolate has a richer, deeper flavor than semi-sweet chocolate, not to mention, it’s higher in antioxidants. If you’d rather use semi-sweet chips, that will be fine, too.
Recipe tips for soft and chewy chocolate peanut butter cookies
- Use an electric stand mixer or hand mixer if possible.
If you’ve ever struggled with cookies that don’t puff up in the oven, one reason could be that the butter and sugar weren’t properly combined. It’s very important to cream them together on high speed for at least 5 minutes.
Why not just combine the dough with a spoon? Well, because combining butter and sugar at a high speed incorporates air into the mixture. As a result, the trapped air helps the chocolate peanut butter cookies to rise in the oven.
Beat the butter and sugars on high speed for several minutes, until the mixture is pale yellow in color and fluffy in texture. This step is crucial, do not skip it. Beating the butter and sugar to the right consistency will help ensure a well-risen and tender finished cookie.
- Sift the dry ingredients.
Sifting the flour and other dry ingredients helps them to incorporate with the wet ingredients. It also ensures that you don’t have any hidden clumps of flour in your peanut butter cookie dough.
- Add the eggs one at a time.
If you add the eggs to the creamed butter and sugar mixture all at the same time, the weight is likely to collapse the air.
- Use a gentle hand when incorporating ingredients.
When it’s time to add in the dark chocolate chips, be careful not to over-stir. Be gentle; you need to incorporate them thoroughly into the cookie dough, but if you over-stir, the chocolate peanut butter cookies will be very dry.
If you are a peanut butter and chocolate fan, these are for you. Soft, moist peanut butter dough with dark chocolate chips riddled throughout. Chewy peanut butter chocolate chip cookies are the perfect treat, bite after bite.
If you have any cookies left over from the initial mass munching, store them in a airtight container for future snack attacks. They’ll keep well for several days, or freeze them for longer storage. They’ll keep in the freezer for about 3 months.
This post, originally published on Kevin is Cooking Apr. 20, 2015, was last updated with new content on Nov. 22, 2021.
Chewy Chocolate Peanut Butter Cookies
- 1 cup butter
- 1 cup muscovado brown sugar or dark brown sugar
- 1 cup sugar
- 1 cup peanut butter chunky or creamy (See Note 1)
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 12 oz dark chocolate chips
- Preheat the oven to 350°F.
- Place the butter and sugars in a large bowl and mix with an electric hand mixer on high speed for several minutes until pale in color and fluffy in texture. This step is crucial, do not skip it. Beating the butter and sugar to the right consistency will help ensure a well-risen and tender finished cookie.
- Add the peanut butter and beat for a few more seconds until incorporated. Next add the eggs and vanilla extract; beat another few seconds until combined.
- In a separate bowl, sift together the flour, baking soda, baking powder and salt. Add the flour mixture to the wet mixture and gently fold to combine with a spatula. Mix in the dark chocolate chips, being careful not to over-stir; keep it light, but thoroughly incorporated.
- Using a small scoop and form the dough into 1-inch balls and place them on a non-stick cookie sheet. Bake for 9 minutes. Let the cookies cool on the cookie sheet completely.
- Feel free to use any brand of crunchy or creamy no-stir peanut butter. I use Jif crunchy.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.