Ultimate Peanut Butter Chocolate Cookies.

Soft-baked and brownie-like chocolate peanut butter cookies loaded with peanut butter cups and drizzled with melted peanut butter. Pass me a glass of milk!

Ultimate Peanut Butter Chocolate Cookies - these taste like brownies. And it's impossible to eat only one!! Recipe by sallysbakingaddiction.com

Hi. My name is Sally Anne and I am completely in love with pumpkin candles, chocolate frosting, this movie (look at him! swoon!), pajama pants, the month of October, pumpernickel bagels, Essie nail polish, and the combination of peanut butter + chocolate.

Surely I’m not alone in these obsessions, right?

Ultimate Peanut Butter Chocolate Cookies - these taste like brownies. And it's impossible to eat only one!! Recipe by sallysbakingaddiction.com

I certainly know that you all love peanut butter and chocolate as much as I do. My love for this combination of flavors runs deep. In fact, I’m pretty sure I singlehandedly keep Reese’s in business. Well maybe not exactly, but one of these days I’m going to turn into a peanut butter cup. Don’t be surprised.

I have a go-to peanut butter cookie recipe. I have a go-to chocolate cookie recipe. Both soft-baked, thick, and lusciously tender. What I don’t have is a peanut butter-chocolate cookie recipe. And it was high time I created one.

To make peanut butter-chocolate cookies extra special, I stuffed them with chopped Reese’s peanut butter cups and drizzled each with melted peanut butter.  This turned them into the ultimate peanut-butter chocolate treat. And had me running to the kitchen for a tall glass of vanilla almond milk.

(Am I the only one who doesn’t like the taste of regular milk?)

Ultimate Peanut Butter Chocolate Cookies - these taste like brownies. And it's impossible to eat only one!! Recipe by sallysbakingaddiction.com

Making the cookies isn’t that difficult. The ingredients are easy and convenient, like most of my cookie recipes. They’re a great excuse to take advantage of all the Reese’s peanut butter cups on sale for Halloween!

There isn’t *too much* peanut butter in the cookie dough. Just enough to lend a slight peanut butter flavor. Chocolate is overpowering in practically anything you add it to. That’s why I drizzle each cookie with peanut butter on top. :)

You’ll need to chill the cookie dough for about an hour, so be sure to plan accordingly. The cookie dough will be MUCH too sticky to bake unless it has been chilled. Chilling is mandatory for a lot of my cookie recipes. Chilling not only makes the cookie dough easier to work with, it binds the flavors together as well. Sort of like chili simmering on the stove, cookie dough needs time in the fridge to allow the flavors to “settle” and get friendly with one another.

Once the cookie dough is chilled, simply roll it into balls. I took this photo in the morning with gorgeous orange sunlight beaming in:

Ultimate Peanut Butter Chocolate Cookies - these taste like brownies. And it's impossible to eat only one!! Recipe by sallysbakingaddiction.com

The cookies take about 10-12 minutes in the oven.  Try not to overbake them.  It’s tough to tell when the cookies are overbaked because they are so dark. When it comes to my cookie recipes, always err on the underbaked side of things. The cookies will continue to bake on the cookie sheet when you remove it from the oven.

I find that the cookies only spread slightly in the oven. That’s not a problem at all!  Once you take them out of the oven, gently press down on each cookie with the back of a spoon or fork to get it to spread out. This will create little cracked tops. And the melted peanut butter on top with melt right inside. For the drizzle, just melt a bit of peanut butter and drizzle it all over the tops.  The more, the better. You’ll never see me pass on the opportunity to add more peanut butter to anything… 

I love peanut butter.

They’re messy, gooey, drippy, and perfect.

Kevin compared these cookies to brownies. Fudgy brownie cookies. He’s totally accurate – the inside of the cookies is reminiscent of moist fudgy brownies!  We could not stop eating them. Soon enough, they were completely gone before I could even share them with my hungry dog park friends (the owners of course).

One bite will have you forget everything else going on in your busy life. Forget the deadlines, errands, and unmade bed. After you taste these cookies, all you will be thinking about is peanut butter and chocolate.

Ultimate Peanut Butter Chocolate Cookies - these taste like brownies. And it's impossible to eat only one!! Recipe by sallysbakingaddiction.com

The only change to the recipe that I would make? DOUBLE it. Seriously, 16 cookies will disappear quickly.

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Ultimate Peanut Butter Chocolate Cookies

Soft-baked and brownie-like chocolate peanut butter cookies loaded with peanut butter cups and drizzled with melted peanut butter. Pass me a glass of milk!

Yield: about 16 cookies

Prep Time: 15 minutes

Total Time: 30 minutes, plus chilling

Ingredients:

  • 1 and 1/2 (190g) cups all-purpose flour (accurately measured)
  • 1/2 cup (64g) unsweetened natural cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60g) cup creamy or chunky peanut butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 Tablespoons (30ml) milk
  • 1 and 1/4 cups Reese’s Peanut Butter Cups, chopped (about 16 Reese’s miniatures)
  • Drizzle: 1/3 cup (85g) creamy or chunky peanut butter

Directions:

Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute.  Scrape down the sides and the bottom of the bowl as needed.  Switch the mixer to medium speed and beat in the brown sugar, granulated sugar, and peanut butter until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed.

Turn the mixer off and pour the dry ingredients into the wet ingredients.  Turn the mixer on low and slowly beat until a soft dough is formed.  Beat in the milk on medium speed. Once mixed, beat in the peanut butter cups until evenly disbursed. The dough will be very thick and sticky. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour.

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Drop 8 rounded balls of dough, about 1.5 Tablespoons of dough each, onto prepared baking sheets. Bake each batch for 10-12 minutes. Remove from the oven. The cookies will not have spread much, so gently press down on them with the back of a fork or spoon. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

As the cookies are cooling, melt the peanut butter. Drizzle over warm or cool cookies. Allow peanut butter to set for about 10 minutes. Store cookies in an airtight container at room temperature for up to 1 week.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

Are you ready for some major peanut butter & chocolate love?

No-Bake Reese’s Peanut Butter Bars

No-Bake Reese's Peanut Butter Bars

 

Soft-Baked Peanut Butter Chocolate Swirl Cookies

Soft-Baked Peanut Butter Chocolate Swirl Cookies

 

Peanut Butter Cupcakes with Dark Chocolate Frosting

Peanut Butter Cupcakes with Dark Chocolate Frosting

  

Nutella Swirled Peanut Butter Banana Bread

Banana PB Nutella Bread

 

Enjoy today’s recipe!

Ultimate Peanut Butter Cookies

 

See all of my peanut butter recipes. (there’s a ton)

See all of my chocolate recipes. (even more!)

 

   

153 Responses to “Ultimate Peanut Butter Chocolate Cookies.”

  1. #
    61
    Mandi Welbaumposted October 24, 2013 at 10:10 pm

    This looks like a deadly cookie for sure. I enjoy peanut butter and chocolate combined. I love the other options you’ve also included in the post too. Thank you for sharing all these goodies.

    Reply

  2. #
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    lauraaposted October 25, 2013 at 10:46 am

    These cookies were delicious. I had made them for a young friend who loves peanut butter and chocolate. When my family sampled them i couldn’t give them away. Maybe next time. They were easy to make. Thank you.

    Reply

  3. #
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    Erin @ Texanerin Bakingposted October 27, 2013 at 8:46 am

    Wait. When did you start adding the metric units?! Yay! I love that. It’s so much easier sometimes. And the rest of the world (other than the US) thanks you. :)

    And YEAH! Big, fat cookies. You know how it’s done! Get it, girl, get it! :D

    Reply

    • Sallyreplied on October 27th, 2013 at 5:05 pm

      I began to add metric units several months ago. Folks are very thankful!

      Reply

  4. #
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    Safa Al Hassanposted October 27, 2013 at 11:49 pm

    These cookie are to die for. OMG
    I’m a fussy eater and peanut butter is a big NO NO, but these cookie are so amazing. I had my friend make them for us at our book club and if I knew that they had peanut butter i wouldnt have eaten, but my friends knew mw too well.
    Just wanted to thank you for this great recipe, will be trying it at home later in the week :)

    Reply

    • Sallyreplied on October 28th, 2013 at 10:09 am

      I’m glad you love these cookies, even though you don’t even like peanut butter! That’s surely saying a lot. Thanks so much!

      Reply

  5. #
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    Susan Cposted October 30, 2013 at 11:29 am

    One question: What is the purpose of the 2 T milk? Since the dough is sticky, perhaps you don’t need it? But maybe it has a purpose. Also, my cookie sheets must be extra large, because I easily fit 16 balls on one sheet, and they didn’t spread into each other during baking.
    I am baking them right now. I doubled it, one batch for us, the other for the teachers at school tomorrow! And instead of rolling balls, I used my scoop, which is about 1T, so in the end I will have far more than 16 per batch.
    They smell good from the oven, and they taste delicious! Thanks for the recipe; the teachers will love them!

    Reply

    • Sallyreplied on October 30th, 2013 at 11:31 am

      Hi Susan! I hope these cookies are a big hit, glad you doubled the recipe. These always disappear quickly.

      And the cookies will taste dry without the milk.

      Reply

  6. #
    66
    Trudyposted November 8, 2013 at 8:55 pm

    Oh MAN!
    These were so scrumptious!
    Love chocolate, love peanut butter, love Reese, LOVE these cookies :3

    Thanks for sharing Sally!

    I blogged about them here…
    http://trudytalk.blogspot.ca/2013/11/flip-flops-frozen-toes-and-cookies.html

    Reply

  7. #
    67
    JALEELposted November 15, 2013 at 2:57 pm

    LOOKS YUMMY

    Reply

  8. #
    68
    Jordanposted December 1, 2013 at 8:29 pm

    Why? Why do I not have Reese’s PB cups on hand at all times??? I seriously might have to weep.

    Reply

  9. #
    69
    Marieposted December 2, 2013 at 7:16 pm

    Just a quick but big THANK YOU for adding the gram and milliliter!

    Reply

    • Sallyreplied on December 2nd, 2013 at 8:16 pm

      You’re welcome Marie!

      Reply

  10. #
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    Hollyposted December 5, 2013 at 6:14 pm

    Okay first off, these sound delicious and I cannot wait to try them.
    One of my favorite (lazy) cookies is to buy a bag of the pre-mixed dry ingredient Betty Crocker cookies, one in chocolate chip, the other in peanut butter. Mix everything together according to each bag’s directions. One of the best and laziest cookies I’ve ever had. They’re softer than peanut butter cookies but still have some chewiness to them and the chips in that peanut buttery goodness is amazing.

    Reply

    • Sallyreplied on December 5th, 2013 at 8:37 pm

      I bet those are so good, Holly! Clearly, I’d love them.

      Let me know if you try these cookies!

      Reply

  11. #
    71
    Mariumposted December 9, 2013 at 8:23 am

    Hi Sally,
    I tried your cookie recipe yesterday in a trial run ahead of a holiday cookie exchange I am going to this weekend and I have to say they are amazing they have a subtle peanut butter taste and such a nice chocolate brownie flavor which is my favorite! I did have a little bit of trouble though with the density of the Dough it was extremely dense and little too hard for my mixer to handle I ended up having to add extra milk to counterbalance. I’m not sure what I did wrong I don’t know if it was the type of brown sugar I was using or maybe I need to sift the flour. If you or any others that tried the recipe have any advice that would be appreciated! Thanks for the delicious recipe!

    Reply

    • Sallyreplied on December 9th, 2013 at 8:28 am

      Hi Marium – this dough should be a tad sticky and thick, not hard. I don’t think you did anything wrong – but are you sure you’re measuring flour appropriately? I explain who to measure flour here: http://sallysbakingaddiction.com/2012/04/18/how-to-not-screw-up-your-next-recipe-measuring-101-2/

      Did your baked cookies taste OK?

      Reply

      • Mariumreplied on December 9th, 2013 at 9:45 am

        Oh they tasted amazing! My hubby took them to work this morning :) That is a great tip about the flour, I think did pack it too much because I dipped the cup into the bag. I will try spooning it the next time and let you know how it goes.

        Thanks for the super quick response!

    • Mariumreplied on December 20th, 2013 at 11:14 am

      Hi Sally,

      So I fixed a few things: First, my mixer was older and definitely weaker so I got a new one. Second, I used the spoon and knife method for the flour. And lastly, I used white sugar instead of icing sugar (when i read your measuring 101 page I realized I accidentally mixed them up!). I must say WOW! I thought the cookies were good before but now they are just amazing! They were a hit at the cookie exchange and I’ll be making at least 6 more batches over the holidays! Thanks for the amazing recipe and the helpful tips!

      Reply

      • Sallyreplied on December 20th, 2013 at 11:32 am

        Perfect, Marium! Those little changes do make quite the difference, don’t they?

  12. #
    72
    Adrianneposted December 13, 2013 at 8:02 am

    Sally,

    I’m planning to make these for a work holiday party next Wednesday but I don’t have a lot of time at night next Monday and Tuesday to make these all in one night. I was considering making the dough Monday night and chilling until Tuesday night when I would bake them, but is overnight/24 hours too long to chill the dough? I would like the cookies to be as fresh as possible, so I want to make them as close to the party as I can.

    Thanks for your help and amazing recipes!

    Adrianne

    Reply

    • Sallyreplied on December 13th, 2013 at 8:38 am

      Hi Adrianne! Nope, overnight chilling isn’t too long at all. That’s completely fine. Just put the chilled dough out on the counter for at least 15 minutes before beginning to roll. (It will be very hard, so let it slightly come to room temperature.)

      Reply

      • Adriannereplied on December 13th, 2013 at 10:01 am

        Thanks for the quick response! Can’t wait to make these!

  13. #
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    LaineyBirdposted December 22, 2013 at 6:00 am

    In my search for a choc peanut butter cookie online, I couldn’t pass up this picture!! Made these tonight and OMG they are sooo good, this one is going straight into my holiday cookie repertoire. Peanut butter is not a big thing in Australia and PB flavoured things are hard to find here. Our family will love these. Thanks. LaineyBird – Melbourne via California.

    Reply

    • Sallyreplied on December 22nd, 2013 at 1:55 pm

      So glad these cookies were a hit!

      Reply

  14. #
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    Jenposted January 5, 2014 at 3:34 pm

    Thank you SO much for publishing this recipe! I made these over the holidays to give to friends. ALL who received them begged me to make them again (so of course I had to!) This is the perfect balance of savory and sweet! Recommendation to those baking this recipe: freeze your peanut butter cup “bits” before incorporating them into the dough. It makes the pieces stay together much better and sets a great stage for when it is time to make the dough balls. A++ recipe!

    Reply

    • Sallyreplied on January 5th, 2014 at 6:34 pm

      Thanks for reporting back Jen!

      Reply

  15. #
    75
    Laura Forbesposted January 17, 2014 at 3:18 pm

    Just ate two of these for dinner with some ice-cream (six months pregnant so I’m thinking it’s allowed!) Absolutely yummy. Another thank you for including the UK measurements.

    Reply

    • Sallyreplied on January 17th, 2014 at 8:10 pm

      Totally allowed. I encourage a nice cookie and ice cream dinner from time to time!

      Reply

  16. #
    76
    Nenah Elamposted January 22, 2014 at 12:34 pm

    I fell in love with this recipe the moment I saw it! So far I have made these cookies on 3 different occasions and they come out so delicious every single time. I used peanut butter chips in place of the peanut butter reese cups and they are even more addicting than what the recipe calls for! Absolutely must try!

    Reply

    • Sallyreplied on January 22nd, 2014 at 3:57 pm

      Nice! I’m glad these cookies are a hit, Nenah. They’re definitely loved around here!

      Reply

  17. #
    77
    Leslieposted January 30, 2014 at 2:54 pm

    Sally, have you ever tried a pumpernickel bagel with peanut butter? Toast the bagel first, OMG, it’s delicious! Melty peanut butter in the crevices of the bagel, so good!

    Reply

    • Sallyreplied on January 30th, 2014 at 3:53 pm

      Ok, I gotta try that! I love pumpernickel bread. But have never had it with melty peanut butter. Must try Leslie. Thank you!

      Reply

  18. #
    78
    Lacyposted March 4, 2014 at 6:57 pm

    Oh my goodness Sally, these look amazing! You had us at “brownie-like”. I’m going to make these right now :)

    Reply

  19. #
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    melanieposted March 10, 2014 at 5:09 am

    omg!!!!!!! i just found your blog today!!!!!! i love you!!!!!!! These peanut butter recipes are gonna be my best friends!!!

    Reply

  20. #
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    Natalie Peytonposted April 26, 2014 at 7:08 pm

    These are the best cookies I’ve made. Everyone loves them!! I add a tablespoon of nutella too. Deliciousness

    Reply

  21. #
    81
    shubhiposted May 6, 2014 at 12:32 pm

    Hi !
    What if I dont have Reese’s Peanut Butter Cups ??

    Reply

    • Sallyreplied on May 6th, 2014 at 3:09 pm

      How about using any other favorite peanut butter (or non-peanut butter) candies. Enjoy!

      Reply

      • Shubhireplied on May 7th, 2014 at 1:08 am

        Yayyy !! Thanks :D
        I’ve got snickers and will be trying these dinful cookies today. Thank you for the quick response, you’re the first blogger ever who actuslly took out time to answer my querry.

  22. #
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    Bob Sharpposted June 29, 2014 at 7:17 pm

    Sally – I just made your peanut butter chocolate cookies and OMG what a killer recipe! They are glorious! I followed your process to a tee and I would not change a thing. You should patent this one. : )

    Reply

  23. #
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    s.k.posted July 18, 2014 at 2:11 pm

    Oh my god. Truly one of the best cookies I’ve had in my entire life! And considering my diet is mostly cookies that’s really saying something. I upped the brown sugar to 3/4 c and did 1/8 cup sugar plus a few stevia packets (just since that was all my pantry had left!) and it was perfection. Thank you for creating and sharing this!

    Reply

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