I live in a family of peanut butter cookie eaters who all say, “Don’t mess with a sure thing!” So there was a little reluctance from everyone to try this twist on an old favorite.
It is very similar to a classic peanut butter cookie, but has the addition of cocoa powder. The cookies still taste like peanut butter, but with an overlay of chocolate.
But truthfully, this is still a peanut butter cookie, and therefore, my eaters can’t resist! Easy to make, these cookies are even quicker to get in the oven by using a cookie scoop to form round balls. Traditionally, peanut butter cookies are rolled by hand and pressed with a fork. Using a cookie scoop gets the job done much faster, and you can still flatten them with a fork.
My peanut butter cookie purists, however, won’t give up rolling the cookies by hand any time soon. They can only take so much change!
If you like chocolate and peanut together, try my recipe for peanut butter candy footballs by clicking here.
Chocolate Peanut Butter Cookies
Equipment
- baking sheets
- parchment paper
Ingredients
- 1 cup salted butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs, lightly beaten
- 1 cup peanut butter
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup dark cocoa powder
- 1 teaspoon baking soda
Instructions
- Preheat oven to 325⁰F. Using a mixer, beat together the butter and sugars until creamy. Add the eggs and mix well. Then add the peanut butter and vanilla and beat until well mixed.
- Sift the flour, cocoa powder, and baking soda together and add to the peanut butter mixture. Mix until well blended.
- Using a medium-sized cookie scoop, place rounded dough scoops (about the size of walnuts) 3 inches apart on a cookie sheet lined with parchment paper. Flatten the cookies with a fork. Bake for 12-15 minutes or until set but not overly brown.
- Remove from the oven and let the cookies cool for 3 to 4 minutes, and then move them to a rack to cool.