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Peanut Butter Dark Chocolate Cookies - buttery cookies loaded with chocolate and peanut butter. So delicious you can't stop eating.
This may be one of the easiest recipes I share this holiday season.
A family favorite, my Peanut Butter Dark Chocolate Cookies are packed full of rich dark chocolate chunks that go so well with the saltiness of peanuts.
The cookies is a bit crisp on the exterior and gooey from the chocolate.
I like to eat mine right out of the oven when the center is still warm and slightly soft.
Of course, you can give it a quick whirl in the microwave to get that same freshly baked feeling days later.
Just for variety, here are a couple simple tricks you can try to make this cookie your own.
Before baking the cookies, roll each ball of dough in granulated sugar.
This gives it extra sweetness and adds more crispness.
You can also incorporate ground cinnamon to the dough to give your cookie a little something special.
But for me, simple and classic is best.
Frequently Asked Questions
This recipe is only 167 calories per serving.
What To Serve With Peanut Butter Dark Chocolate Cookies
For a delightful afternoon tea, I recommend the following recipes:
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Peanut Butter Dark Chocolate Cookies
Ingredients
- 1 cup chunky peanut butter
- 1/2 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon baking soda
- 1 cup dark chocolate chips , or chunks
Instructions
- Preheat the oven to 350°F (176°C). Line a large baking sheet with parchment paper and set aside.
- In a stand mixer, mix the peanut butter, sugars, egg, and baking soda on medium speed until combined. Fold in the chocolate using a spatula.
- Roll the mixture into 1-inch (2.5 cm) balls and place them on the baking sheet, at least 2 inches (5 cm) apart.
- Bake for 12 minutes, or until lightly golden. Remove from the oven and allow to rest on the baking sheet for about 5 minutes before transferring to a rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The mixture was not holding together and I added a splash of heavy cream to make it bind. I greased a casserole dish, and made bar cookies by baking 25 minutes @ 350F.
Came out tasty and brownie-like. But I wanted cookies.
Hello, thank you for always sharing great recipes. Do you flatten the cookies before or after baking them, if at all?
This is an absolute go-to recipe. Easy, fast and consistently good.
Natural 100% peanut butter?
Yes.
Hi! I noticed there’s no flour in the recipe. Is this a typo error or you really don’t use flour?
The recipe is correct.
This is an absolute go-to recipe. Easy, fast and consistently good.
Awesome.
Thank you so much for sharing this recipe, Rasa! It’s simply delicious!
these are so damn delicious. My favs. Thanks for sharing this recipe.
Simon
Best ever. 80% cacao was perfect, but I added a 1/4 cup ground coconut and 2 tbs of very good dark chocolate cacao powder. This will become a staple in my house.
Thanks Mary. That’s a great idea. I will have to try myself! :)
Crispy on the outside and chewy on the inside is exactly how I like my cookies! I’m loving the big chocolate chunks in there too!
Oh yeah, the big chocolate chunks are the best things on these cookies. :)
Could you use smooth peanut butter instead of chunky?
No flour?