Description
These easy chocolate peanut butter cookies are a delightful treat, combining rich cocoa with creamy peanut butter for a soft, chewy cookie. The recipe is simple, making it perfect for bakers of all levels.
Ingredients
Scale
- 2 ¼ cups (270g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ¾ cup (160g) packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup (170g) semi-sweet chocolate chips
- 1 ½ cups (380g) creamy peanut butter
- ½ cup (113g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the peanut butter filling: Beat softened butter and peanut butter until fluffy. Gradually add sifted powdered sugar and vanilla extract, mixing until smooth. Scoop into balls and chill for 30-45 minutes.
- Prepare the chocolate cookie dough: Whisk together flour, cocoa powder, baking soda, and salt. In a separate bowl, cream softened butter with granulated and brown sugars until light and fluffy. Beat in eggs one at a time, then vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in chocolate chips.
- Assemble the cookies: Preheat oven to 375°F (190°C) and line baking sheets. Flatten a portion of chocolate dough, place a chilled peanut butter ball in the center, and wrap the dough around it, sealing completely. Roll into a smooth ball.
- Bake the cookies: Place assembled cookies on prepared baking sheets, leaving space between them. Bake for 10-12 minutes, until edges are set and centers are soft.
- Cool the cookies: Let cookies cool on the baking sheets for 5-7 minutes before transferring to a wire rack to cool completely.
Notes
- For a deeper chocolate flavor and color, use Dutch-processed cocoa powder.
- Ensure butter is softened but not melted for best results in both the filling and dough.
- Do not overbake the cookies; they should remain soft and chewy.
- Chilling the peanut butter filling is crucial for easy handling during assembly.
- A brief chill for the chocolate dough can also make it easier to work with.
- Adjust powdered sugar in the peanut butter filling if using sweetened peanut butter.
- These cookies can be stored in an airtight container at room temperature for 3-5 days.
- For longer storage, freeze cooled cookies for up to 2-3 months.
- Prep Time: 20 Minutes
- Cook Time: 12 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 200-250 (estimate)
- Sugar: Approximately 15-20g (estimate)
- Sodium: Approximately 50-80mg (estimate)
- Fat: Approximately 10-15g (estimate)
- Saturated Fat: Approximately 5-7g (estimate)
- Unsaturated Fat: Approximately 5-8g (estimate)
- Trans Fat: 0g (estimate)
- Carbohydrates: Approximately 25-30g (estimate)
- Fiber: Approximately 1-2g (estimate)
- Protein: Approximately 3-5g (estimate)
- Cholesterol: Approximately 20-30mg (estimate)
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