There’s something magical about the combo of chocolate and peanut butter. It’s a flavor duo that never gets old—rich, nutty, slightly salty, and sweet. These Soft and Chewy Chocolate Peanut Butter Cookies are built around that winning combo. They have a fudgy, brownie-like center and a chewy edge, with just enough peanut butter to balance the chocolate.
Unlike crisp cookies that crumble on the first bite, these are soft all the way through. The key is the right fat-to-flour ratio and careful baking time. The result is a cookie that’s tender, melty, and utterly addictive. They taste like a peanut butter cup in cookie form.
These cookies are fast to make and deliver big flavor with minimal effort. You don’t need to chill the dough or break out fancy tools. They come together in one bowl, go straight to the oven, and keep their softness for days.
They’re also great for gifting or freezing. Stack a few in a box, wrap with twine, and you’ve got a homemade gift anyone would be thrilled to receive. If you’re saving for later, freeze them raw or baked—both options work beautifully.
The cocoa powder gives them their deep chocolate flavor, while brown sugar keeps them moist. A splash of vanilla brings warmth, and the peanut butter ties everything together. Optional chocolate chips inside or on top give you bonus melty pockets.
This recipe works with both creamy and chunky peanut butter. Chunky gives you little peanut bits for texture, while creamy offers a smooth bite. It’s personal preference—either way, they’re delicious.
These cookies are also a hit with kids. They’re easy to handle, not messy, and the flavor is familiar but dialed up a notch. You can even make them smaller for bite-sized versions or bigger for bakery-style indulgence.
They’re naturally dairy-free if you use plant-based butter, and they don’t need any eggs to be rich and tender (though this version uses eggs for extra structure). If you’re looking for a recipe that’s easy to adapt, this one checks all the boxes.
It’s a good base for creativity too. Add chopped peanuts, swirl in extra peanut butter before baking, or finish with a sprinkle of flaky salt to enhance the chocolate.
Whether you’re making a treat for yourself or a whole crowd, this recipe delivers. It’s straightforward, reliable, and most importantly—tastes incredible. One bite, and you’ll see why it’s a reader favorite.
Servings
Makes about 20 cookies
Time
- Prep Time: 15 minutes
- Bake Time: 10 minutes
- Cooling Time: 15 minutes
- Total Time: 40 minutes
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup peanut butter (creamy or chunky)
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Optional: 1/2 cup chocolate chips or chopped peanuts
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, peanut butter, and sugars until smooth.
- Beat in the egg and vanilla.
- In another bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Fold in chocolate chips or chopped peanuts if using.
- Scoop dough by tablespoons onto prepared baking sheets.
- Bake for 9-11 minutes, until edges are set but centers look slightly underbaked.
- Let cool on the pan for 5 minutes before transferring to wire racks to cool completely.
Tips
- Don’t overbake—cookies will firm up as they cool.
- For extra gooey texture, press a few chocolate chips into the tops before baking.
- Store in an airtight container for up to 5 days.
- Freeze dough balls and bake straight from the freezer—add 1-2 extra minutes baking time.
Why You’ll Love This Recipe
If you love peanut butter cups, you’ll be hooked. These cookies are rich, soft, and perfectly balanced. They’re easy, fast, and satisfy every cookie craving without fail. It’s a foolproof, go-to recipe that belongs in every baker’s rotation.
Soft and Chewy Chocolate Peanut Butter Cookies are everything a chocolate-peanut butter fan dreams of. Deep cocoa flavor, a chewy bite, and that classic peanut butter richness—it’s a dessert that hits all the right notes without needing a special occasion.
Soft and Chewy Chocolate Peanut Butter Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup peanut butter creamy or chunky
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Optional: 1/2 cup chocolate chips or chopped peanuts
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, peanut butter, and sugars until smooth.
- Beat in the egg and vanilla.
- In another bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Fold in chocolate chips or chopped peanuts if using.
- Scoop dough by tablespoons onto prepared baking sheets.
- Bake for 9-11 minutes, until edges are set but centers look slightly underbaked.
- Let cool on the pan for 5 minutes before transferring to wire racks to cool completely.
Notes
- Don’t overbake—cookies will firm up as they cool.
- For extra gooey texture, press a few chocolate chips into the tops before baking.
- Store in an airtight container for up to 5 days.
- Freeze dough balls and bake straight from the freezer—add 1-2 extra minutes baking time.
