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.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Ultimate Peanut Butter Chocolate Cookies

Yield: about 16 cookies

Prep Time: 15 minutes

Total Time: 30 minutes, plus chilling

Print Recipe

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!

Ingredients:

  • 1 and 1/2 (190g) cups all-purpose flour (accurately measured)
  • 1/2 cup (42g) 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) packed 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!)

 

   

178 Responses to “Ultimate Peanut Butter Chocolate Cookies.”

  1. #
    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 😀
        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.

  2. #
    82
    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

  3. #
    83
    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

  4. #
    84
    gillianposted October 12, 2014 at 7:43 pm

    These just came out of the oven! They look fantastic. I used dark chocolate almond milk, 55% cacao chocolate chunks and dairy free, soy free “butter” due to my daughter having a dairy protein allergy. Hopefully they still are as amazing as everyone says!

    Reply

  5. #
    85
    Angposted October 28, 2014 at 9:40 pm

    Hi. I just made these…seriously YUM! huge hit, I wish I read past the recipe as I agree you need to make a double batch. Thanks for all the great recipes

    Reply

  6. #
    86
    Marilynposted November 9, 2014 at 3:16 pm

    Can I use this recipe to make peanut butter cups with a reese’s peanut butter cup pushed in the center after the cookies are baked. I want to use mini muffin pan. Any suggestions?

    Reply

    • Sallyreplied on November 9th, 2014 at 6:33 pm

      Definitely – I am unsure of the exact baking time when baked this way though.

      Reply

  7. #
    87
    Kristinposted December 19, 2014 at 11:01 pm

    Hi Sally!

    You mentioned doubling this recipe…I am always afraid to do that. When you double it, do you simply double the ingredients and make the cookie dough all at once? Or would you make two separate batches?

    Thanks!

    Kristin

    Reply

    • Sallyreplied on December 20th, 2014 at 10:17 am

      Hi Kristin! Yep, simply double all of the ingredients. I normally bake two separate batches when I double cookie recipes– this guarantees a uniform texture AND helps me avoid overmixing.

      Reply

  8. #
    88
    Marleneposted December 22, 2014 at 7:51 pm

    I made these in response to a request from a friend. As usual, Sally, your directions are perfect and the results were divine! I like small cookies–portion control, ya know!– and made mine about 1 Tbsp., got 41 lovely cookies. I used a small plastic baggie with the corner snipped off to do the PB drizzle. My only “problem,” if you can call it that, is the drizzle doesn’t get firm so that packaging the cookies may mess up the drizzle! Thanks again for another great recipe.

    Reply

  9. #
    89
    Reynaposted January 10, 2015 at 12:33 pm

    Hi u may not have had people ask you this through ur comment thing but do u make ur recipes up ? cuz I can’t cook Wat so ever an I try mine look like something out of the toilet I’m 16 an a girl an can’t cook!!! But ur pictures of peanut butter an chocolate stuff makes my day I kno LOL it sounds so bad haha I love peanut butter an chocolate so my main question is how did u learn ? I hope ur not a real serious person cuz then u probably won’t respond LOL I pretty sure ur my friend through ur baking LOL I joke a lot srry… bye!!!:-)

    Reply

  10. #
    90
    Chloeposted January 15, 2015 at 4:09 pm

    I just love your recipes! My go to blog when I feel in the mood to bake something yummy. Didn’t have and reeses on jams so I used semi-sweet chocolate chips instead. WOW. these cookies are absolutely to die for. My whole family enjoyed them. I wish I would have doubled the recipe because they really do go quick! Thank you again for the wonderful recipe 🙂

    Reply

  11. #
    91
    Kateposted January 21, 2015 at 9:13 am

    These look delicious! There’s no better combination than peanut butter and chocolate! Would the dough freeze well, do you think? (Mostly I just want on-demand peanut butter chocolate cookies :P)

    Reply

    • Sallyreplied on January 21st, 2015 at 6:56 pm

      Absolutely! Up to 2-3 months. Bake the cookie dough balls for an extra minute. Do not thaw.

      Reply

      • Katereplied on January 21st, 2015 at 7:48 pm

        Awesome! Thanks!

  12. #
    92
    Katyposted February 19, 2015 at 1:03 am

    Sally. You. Are. A. Genius!
    I made these for a “Hey, we finished our project, let’s eat cookies!” cookie and oh. my. goodness. were they delicious!

    Reply

  13. #
    93
    Wendyposted April 16, 2015 at 3:48 pm

    Hi Sally,

    These look delicious! Is it possible to make this cookie in a cookie pizza style cake ( I made your cookie pizza cake before, and wanted to try this cookie as a pizza cookie cake)

    Not sure if I need to do anything different to the recipe—I will be using a 12″ pizza pan

    Thank you

    Reply

    • Sallyreplied on April 17th, 2015 at 9:36 am

      Yes, this dough baked into a pizza will work just fine. Just bake the pizza for a little longer.

      Reply

  14. #
    94
    saraposted May 2, 2015 at 1:01 pm

    These look amaziiiiing, but can I make them without the Reese’s and maybe just up the amount of peanut butter?

    Reply

    • Sallyreplied on May 3rd, 2015 at 5:01 pm

      You can leave out the Reese’s. I wouldn’t alter the amount of peanut butter– maybe use peanut butter chips?

      Reply

  15. #
    95
    Pamposted July 1, 2015 at 8:53 pm

    I’m in cookie heaven… these were the perfect hit of chocolate and peanut butter… de-lish!!! Thank you Sally for another outstanding recipe.

    Reply

  16. #
    96
    Reidposted July 12, 2015 at 7:26 am

    Hi Sally! Would it be ok to use Hershey’s dark cocoa powder for this recipe?

    Reply

    • Sallyreplied on July 12th, 2015 at 6:28 pm

      Yes

      Reply

  17. #
    97
    Danielleposted August 4, 2015 at 12:49 pm

    Made these cookies last night and were too die for!  Turned out perfectly and were so thick, chewy, chocolatey and the perfect amount of peanut butter. Thanks for the great recipe Sally! 🙂 

    Reply

  18. #
    98
    Lisaposted August 21, 2015 at 1:24 pm

    These are awesome! I made them today because I had Resses pb chips that I wanted to use up, (instead of using the chopped up candies, which I’ll try next time, I’m sure it’s to die for). I love that you have a little PB in the dough. It’s just a hint so the chocolate doesn’t dominate. The family & I loved them. Thanks for the great recipe.

    Reply

  19. #
    99
    naomi winkelposted October 9, 2015 at 9:07 pm

    I’m making these right now, they’re in the fridge for 1 hour. I’m excited to cook these and eat them. They look so yummy.

    Reply

  20. #
    100
    Carrieposted December 20, 2015 at 12:08 pm

    I just finished making these cookies for a cookie contest at work tomorrow. I followed the recipe and they turned out perfectly delicious. I doubled the batch and it made about 4 dozen cookies. I placed them on a cookie rack, very close to eachother and lined newspaper under the cookie rack and drizzled Pbutter all over them. It was a fairly easy clean up. I’ve already ate 2 right off the cookie rack. I’m pretty sure I’ll win the cookie contest tomorrow 🙂 Thanks for a great recipe. 

    Reply

  21. #
    101
    Beckyposted February 19, 2016 at 6:37 pm

    I put bits of bacon on top. Yes I did. Oh my gosh, I died and went to heaven!

    Sally, I’m a lifetime baker, and I’m very particular (maybe even snooty) about my cookies. You are top of the game, girl. Only recipes I touch are yours and Alton Browns. Lol!

    Reply

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