Ingredients:

  • 1/2 cup peanut butter (creamy or chunky)
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar (you can use a sugar substitute if you prefer, like erythritol)
  • 1/2 cup brown sugar (or brown sugar substitute)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour (or gluten-free flour if desired)
  • 1/2 cup cocoa powder (unsweetened)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (semi-sweet or dark chocolate)
  • 1/4 cup chopped peanuts (optional, for extra crunch)

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat to prevent the cookies from sticking.
  2. Make the Cookie Dough:
    • In a large bowl, use an electric mixer to cream together the peanut butter, softened butter, granulated sugar, and brown sugar until smooth and fluffy (about 2-3 minutes).
    • Add the egg and vanilla extract, mixing until fully incorporated.
    • In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
    • Gradually add the dry ingredients to the wet ingredients, mixing until combined. You may need to use a spatula to scrape down the sides of the bowl.
  3. Add the Chocolate Chips:
    • Stir in the chocolate chips and chopped peanuts (if using) until evenly distributed throughout the dough.
  4. Form the Cookies:
    • Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
    • Gently flatten each cookie dough ball with the back of a spoon or your fingers. You can make a crisscross pattern with a fork if you prefer the classic peanut butter cookie look.
  5. Bake the Cookies:
    • Bake the cookies for 10-12 minutes, or until the edges are set and slightly golden. The center should be soft but not doughy.
    • Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  6. Serve:
    • Enjoy these warm, chewy chocolate peanut butter cookies with a glass of milk or your favorite beverage.

Customization Ideas:

  • Make them Low-Carb: If you’re following a low-carb or keto diet, swap the sugar and flour for keto-friendly alternatives like erythritol, almond flour, or coconut flour.
  • Extra Crunch: Add a little more chopped peanuts or other nuts like almonds or cashews to add more texture.
  • Make them Dairy-Free: Use dairy-free chocolate chips and swap butter with a dairy-free butter substitute or coconut oil for a dairy-free version.

Storage:

  • Store the cookies in an airtight container at room temperature for up to 5 days.
  • You can also freeze these cookies for up to 3 months. Just make sure they’re fully cooled before freezing.

These Chocolate Peanut Butter Cookies are the perfect treat for satisfying a sweet tooth with the rich flavors of chocolate and peanut butter! Enjoy!