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Chocolate Peanut Butter Cookies
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.
Prep Time 30 minutes
Cook Time 7 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings 36 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.