Chocolate enhances peanut butter cookies! Chocolate peanut butter cookies are soft, chewy, and easy to make. No dough chilling!
━━━━━━━━━━━
INGREDIENTS
━━━━━━━━━━━━
SERVINGS: 28 COOKIES– 1 ⅓ cups all purpose flour spooned & leveled (165 grams)– ⅓ cup natural unsweetened cocoa powder (30 grams)– ½ teaspoon baking soda– ¼ teaspoon salt– ½ cup unsalted butter softened (115 grams)– 1 ¼ cups packed light brown sugar (250 grams)– ¾ cup creamy peanut butter like Jif or Skippy (190 grams)– 1 large egg at room temperature– 1 teaspoon pure vanilla extract
INSTRUCTIONS
Step 1
━━━━━━━━━━━
Preheat the oven to 350°F (177°C). Set aside two to three large parchment-paper or silicone-matted baking sheets.
Step 2
━━━━━━━━━━━
Mix flour and cocoa powder in a large bowl. Mix in baking soda and salt. Set aside.
Step 3
━━━━━━━━━━━
Mix butter in a stand mixer with the paddle attachment or a large bowl with a handheld mixer until smooth. Fully combine brown sugar in 1–2 minutes.
Step 4
━━━━━━━━━━━
Scrape the bowl as needed to combine the peanut butter, egg, and vanilla extract.Stir dry ingredients just until combined.
Step 5
━━━━━━━━━━━
Scoop dough onto baking sheets with a 1.5-tbsp cookie scoop. Roll cookie dough balls into smooth balls and place them on baking sheets with space between them.
Step 6
━━━━━━━━━━━
To make a cross, gently fork-press each cookie dough ball. Bake until cookie tops set 10–12 minutes. After 5–10 minutes on the baking sheets, carefully transfer the cookies to a wire rack to cool.