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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Let's Bake
Chocolate Peanut Butter Cookies
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.
Hi, I’m Jess, the creator of Sweetest Menu and the author of Something Sweet. A self-taught baker and published recipe writer who can’t stop making easy and delicious baking recipes.
Geri Myers says
Loved this recipe.. I made these in advance, then frozen them for when I needed them. Put them in a 300 degree oven for 5 mins. then 350 for 10. Turned out perfect! Also, I thing the problem people are having with their peanut butter part is one stick of butter is 13oz. and your recipe calls for 15oz. Measuring by weight is the perfect way to make this recipe.
Thanks again. Great recipe.
Jessica Holmes says
Yes! So glad you loved them Geri!
Harold Sapungay says
Looks Tastylicious! Thanks.
Nuria says
Hi!
Hi! Thanks a lot for this recipe 😉
I really like the combination of the choc and peanut butter. The dough already looks delicious with the two different colours.
My cookies are still in the oven, and it smells amazing in my kitchen. I’m sure they’ll be super tasty. However, it is taking longer than the recommended 12 mins. They are still puffy when I touch them to check after being for 25 minutes in the oven.
Jessica Holmes says
Hi Nuria, cookies will generally be soft when they first come out of the oven but will firm up as they cool.
Hajra Israr says
Loved the cookies but I’ve reduced the sugar in peanut butter dough to 1/2 cup and in chocolate dough to 1/2 cup brown sugar plus 2 tbsp of caster sugar and its perfect balance for me.
Jessica Holmes says
So glad you enjoyed them!
Jenn says
My husband works in car sales. Last year I started a “tradition” of sending him to work with cookies every Saturday. These were a HUGE hit when I made them in the winter and have come back ’round as a special request this week. These and your Nutella-stuffed cookies are definite fan favorites in our circle of friends!
Jessica Holmes says
Aww I love hearing that Jenn! And what an awesome tradition!
Monica Petruskavich says
Made these cookies for our family friend as a thank you. He has a sweet tooth and thought he could freeze these and take them out as needed. I did alter the recipe a bit by adding some chocolate PB2 Powder to the cookies dough along with some cornstarch to make them a little more puffy. They turned out amazing and now the rest of the family is begging for them. Thank you for sharing the recipe!
Jessica Holmes says
Awesome! So glad you enjoyed them Monica!
Sandy says
Like some others who reviewed the cookies, my cookies,especially the peanut butter part, was extremely crumbly. I followed the recipe to the tee and the cookies had good flavor but were dry. I don’t think I did anything wrong and I usually have success when I make cookies.
Jessica Holmes says
Hi Sandy, sorry to hear that. The cookies shouldn’t be dry – it sounds like you might have added too much flour. I recommend weighing out the dry ingredient with a kitchen scale if you can. As for the peanut butter part, it shouldn’t be too crumbly – it may depend on the type of peanut butter you are using. Just add a little extra butter and it should be good! Thanks for trying one of my recipes.
Monika says
Hi there,
Would I be able to use peanut butter crunchy instead of the smooth??
Jessica Holmes says
Hi, yes you can, the pb chunks will just be a bit lumpy!
Andrea says
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.
Jessica Holmes says
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.
Sara says
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!
Jessica Holmes says
So glad you enjoyed them Sara! ☺️
Grace Wilkinson says
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.
Jessica Holmes says
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!
Misael says
Loved this recipe, I swirled the peanut butter dough with the chocolate dough to and I love the color.
Jessica Holmes says
So glad you enjoyed it!
Sarah I says
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
Jessica Holmes says
Hi Sarah! Absolutely you can! You might find this post I wrote about caster sugar useful.
Natalie says
I love the color combination in these! They look delicious! Anything with chocolate and peanut butter has my name on it 🙂
Jessica Holmes says
The best combo!
Josh says
Loved these!
Jessica Holmes says
So glad you liked them Josh!