I stole this recipe for Chocolate Peanut Butter Cookies from a cookbook called Better Homes & Garden: New Baking Book. Adding cocoa powder and chopped peanut butter cups to the batter for peanut butter cookies makes these cookies extra special. Creamy peanut butter is mixed with butter until fluffy. Sugar and leavening agents are added next and then an egg and vanilla. Flour is mixed in by hand then the chopped peanut butter cups are folded in. Shaped dough balls are rolled in granulated sugar before baking. If you love chocolate and peanut butter you’ll love these cookies made with your choice of peanut butter.
June 12th is National Peanut Butter Cookie Day and making this recipe for Chocolate Peanut Butter Cookies is a great way to celebrate (to see more Food Holidays see the National Food Holidays category or look at the Food Holiday Calendar).
Coarsely chop peanut butter cups to yield 1 ¾ cups, set aside.
In a large mixing bowl beat ½ cup butter and ½ cup peanut butter with an electric mixer on medium to high speed for 30 seconds.
Add ½ cup granulated sugar, ½ cup brown sugar, ½ tsp baking soda and ½ tsp baking powder.
Beat until combined, scraping sides of bowl occasionally. Add in egg and ½ tsp vanilla and beat until combined. Gradually add in 1 ¼ cups flour, 6 tbsp cocoa powder and 2 tbsp milk.
Fold in chopped peanut butter cups.
Shape dough into 1-inch balls. If necessary, cover and chill dough until easy to handle. Roll in additional granulated sugar to coat.
Place balls 2 inches apart on an ungreased cookie sheet.
Bake in a 375 F oven for 7 to 9 minutes or until bottoms are lightly browned.
Transfer cookies to a wire rack and let cool.
Chocolate Peanut Butter Cookies
Ingredients
- ½ cup butter
- ½ cup peanut butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ tsp baking soda
- ½ tsp baking powder
- 1 egg
- ½ tsp vanilla
- 1 ¼ cups AP flour
- Granulated sugar
Instructions
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In a large mixing bowl beat the butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda and baking powder. Beat until combined, scraping sides of bowl occasionally. Add in the egg and vanilla and beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill dough until easy to handle.
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Shape dough into 1-inch balls. Roll in additional granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork.
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Bake in a 375 F oven for 7 to 9 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack and let cool.
Recipe Notes
To make this chocolate peanut butter: add 6 tbsp cocoa powder and 2 tbsp milk to the flour step. Fold in 1 ¾ cups coarsely chopped peanut butter cups. Don’t make the crisscross marks, they won’t stay neat because of the chopped peanut butter cups. When I double this recipe and used a cookie scoop my yield was 84 cookies. Bake for 6 minutes, then switch oven racks for the pans and cook 6 minutes more.