These soft Chocolate Peanut Butter Cookies are deep chocolate cookies filled with peanut butter cups and peanut butter chips. These cookies are made for chocolate and peanut butter lovers!

Chocolate Peanut Butter Cookies

There is something magical about the combination of chocolate and peanut butter. I am not normally a candy bar person, but I’ll never turn down a peanut butter cup.

These Chocolate Peanut Butter Cookies take those peanut butter cups and put them in soft cookies, filled with chocolate flavor. These cookies really are perfect for any chocolate and peanut butter lover!

These cookies would be great for a holiday cookie platter, for company, or even for an after school snack. No matter how you serve them, they will be devoured!

What You’ll Need

Here’s what you’ll need to make these Chocolate Peanut Butter Cookies:

Semi-sweet chocolate chips – this is the chocolate base to your cookies, so you’ll want a decent quality chocolate chip.
Flour – I use unbleached all-purpose flour.
Cocoa Powder – I use regular unsweetened cocoa powder. I usually have the Hershey’s brand on hand.
Baking Powder – the rising agent for the recipe.
Salt – this brings balance to the recipe.
Butter – I use unsalted butter. You’ll need this softened just to the point where you can make an indention in it with your finger easily.
Light Brown Sugar – this is packed.
Eggs – I always use large eggs.
Vanilla Extract – the vanilla enhances all of the other flavors in the cookies.
Peanut Butter Cups – I chop up the mini peanut butter cups. You can really use any size you want, but you’ll need about 9 oz.
Peanut Butter Chips – these are pretty easy to find at any grocery store.

Substitutions on these Chocolate Peanut Butter Cookies

You can use a dark chocolate instead of semi-sweet chocolate if you want something darker. I wouldn’t suggest using milk chocolate because the cookies would probably be too sweet.
You can use salted butter, just cut the amount of salt down by about half.
If you don’t have light brown sugar, you can pulse 1 1/2 cups of granulated sugar with 1 1/2 tablespoons of molasses in a food processor.
You can use all peanut butter cups or all peanut butter chips if you want, but I like the mixture of both.

More Peanut Butter Recipes

Reeses Peanut Butter Cheesecak
Peanut Butter Blossoms
Peanut Butter Cup Ice Cream Cake
Peanut Butter Banana Bread with Chocolate Chips
Peanut Butter Cinnamon Meltaway Cookies

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Chocolate Peanut Butter Cookies

Author: Deborah Harroun
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 1 hour 25 mins
Yield: 46 cookies 1x
Category: Dessert
Method: Bake
Cuisine: American

Print Recipe

Description

These soft Chocolate Peanut Butter Cookies are deep chocolate cookies filled with peanut butter cups and peanut butter chips. These cookies are made for chocolate and peanut butter lovers!

Scale

Ingredients

2 1/2 cups semi-sweet chocolate chips
2 cups all-purpose flour
1/2 cup cocoa powder
2 teaspoons baking powder
3/4 teaspoon salt
10 tablespoons unsalted butter
1 1/2 cups packed light brown sugar
4 large eggs
1 teaspoon vanilla extract
9 oz mini peanut butter cups, chopped
1 cup peanut butter chips

Instructions

Place the semi-sweet chocolate chips in a double boiler over low heat, stirring occasionally until melted and smooth.
In a bowl, whisk together the flour, cocoa powder, baking powder and salt.
In a large bowl, or the bowl of a stand mixer, combine the butter and brown sugar and beat together until smooth.
Add in the eggs, one at a time, scraping down the sides of the bowl as needed. Beat in the vanilla.
On low speed, add in the melted chocolate and the dry ingredients.
Stir in the chopped peanut butter cups and peanut butter chips.
Cover the bowl and let the dough sit at room temperature for 30-45 minutes to allow the chocolate to set up.
Preheat the oven to 350ºF. Line several baking sheets with parchment paper or silpat liners.
Roll the dough into tablespoon sized balls and place on the prepared baking sheet, 2 inches apart.
Bake for 10-11 minutes. The cookies will still be soft in the middles, but will continue to set up when cooled.
Let the cookies cool on the baking sheet for 5 minutes before removing to a cooling rack to cool completely.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.