The most AMAZING Chocolate Peanut Butter Cookies ever. These thick and chewy chocolate cookies are swirled with buttery peanut butter chunks and stuffed with chocolate.
Get ready for some peanut butter madness.
These Chocolate Peanut Butter Cookies are one of the BEST things to come out of the Sweetest Menu kitchen this year. They’re big, chunky and filled to the brim with peanut butter and chocolate.
One bite and you’ll be whisked away to chocolate covered peanut butter HEAVEN. Well I know I was.
When I went to Paris late last year for the first time, I was totally enamoured by the food. While I was there, I tasted the most AMAZING cookies. They were thick and chewy and had super-sized chunks of peanut butter in them. So I came home inspired to recreate something similar in my own kitchen.
And these Chocolate Peanut Butter Cookies are it. I’ve taken my favourite Chocolate Cookies and combined them with the filling of my favourite Peanut Butter Balls to make the BEST cookies ever.
When I first thought about adding peanut butter into chocolate cookies, the challenge was doing it so the peanut butter wasn’t actually mixed IN the cookie dough. But rather, still chunky in parts and almost swirled with the cocoa-laden cookie.
The solution? Whipping up a sweet peanut butter dough and freezing it while making the cookies. You then chop it into chunks and combine the two using your hands. As they bake, they melt together to form one m-e-g-a cookie.
These Chocolate Peanut Butter Cookies are not for the faint-hearted. But if you’re craving a peanut butter treat, and go mad for anything with chocolate, these are for you.
They’re soft, sweet and chewy, with bursts of chocolate and melt-in-your-mouth peanut butter. Honestly, if I ever own a cafe one day, I’ll be putting these Chocolate Peanut Butter Cookies on the menu.
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PinDescription
Chunky chocolate cookies stuffed with pieces of peanut butter.
Ingredients
Peanut butter chunks
- 30 grams (1 and 1/2 tablespoons) unsalted butter, room temperature
- 125 grams (1/2 cup) smooth peanut butter, room temperature
- 90 grams (3/4 cup) icing or powdered sugar
Chocolate cookies
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 175 grams (1 and 1/4 cup) plain flour
- 40 grams (1/2 cup) cocoa powder
- 1/2 teaspoon baking soda
- 100 grams (2/3) dark chocolate, roughly chopped
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking paper.
- In a large mixing bowl, add butter, peanut butter and icing sugar and beat with an electric mixer until smooth.
- Transfer peanut butter mix to a small plate and flatten into 1/2 inch thick slab using your hands – no need to be exact. Place in the freezer for at least one hour.
- Next, make chocolate cookie dough. In a large mixing bowl, add butter and sugars and beat with an electric mixer until combined. Add the vanilla and egg and beat for a minute or so until smooth.
- Sift in flour, cocoa powder and baking soda into the mixture, and stir until combined and forms a chocolate dough. Add chocolate chunks.
- Remove peanut butter from the freezer. Roughly chop into 1 inch cubes.
- Grab approximately 1.5 tablespoons of cookie dough and, using your hands, combine with two or three peanut butter cubes. Roll until smooth.Place onto the prepared trays. Repeat with remaining cookie dough and peanut butter.
- Bake cookies for approximately 12 minutes, or until firm to the touch, before transferring to a wire rack to cool completely.
Keywords: Peanut butter cookies, Chocolate cookies, Choc peanut butter cookies
Hi there,
Would I be able to use peanut butter crunchy instead of the smooth??
Hi, yes you can, the pb chunks will just be a bit lumpy!
I might have messed something up but i tried making this recipe twice and both times the cookie dough crumbled and fell apart, and when i put them in the oven as the balls they did not cook properly or spread! Not sure what went wrong.
Hi Andrea, sorry to hear that. It sounds like either your butter wasn’t soft enough and/or you added too much flour. Make sure you always measure your dry ingredients by weight to ensure they are exactly right.
I made these cookies for a holiday cookie exchange. Absolutely delicious! I added 2 teaspoons of water to the chocolate dough for high altitude, let them cook 2-3 min longer and cool on the cookie sheet before moving them to the cooling rack so they didn’t crumble. Next time, I might try dark chocolate chips as opposed to chopping baking chocolate to save some time! Overall, a recipe I’d recommend!
★★★★
So glad you enjoyed them Sara! ☺️
These cookies are absolutely delicious!! I only have one small comment. Once cooked, the peanut butter part is very crumbly. Perhaps that is how it was meant to be. Nonetheless, so yummy.
★★★★
I’m so glad you enjoyed them Grace! Hmm I haven’t had that problem myself. It could be because of the type/brand peanut butter you used. Next time, you could add a touch more butter and that should do the trick!
Loved this recipe, I swirled the peanut butter dough with the chocolate dough to and I love the color.
So glad you enjoyed it!
Hello,
Could I used regular granulated sugar in replace of caster? I’d really like to try making these over the week. Liking the unique concept of making a ‘peanut butter dough’.
-Sarah
Hi Sarah! Absolutely you can! You might find this post I wrote about caster sugar useful.
I love the color combination in these! They look delicious! Anything with chocolate and peanut butter has my name on it 🙂
★★★★★
The best combo!
Loved these!
★★★★★
So glad you liked them Josh!