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Thick and Soft Chocolate Peanut Butter Cookies

Indulge in these Thick and Soft Chocolate Peanut Butter Cookies! With rich chocolate and creamy peanut butter, they're a sweet delight.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Cookies, Easy, Peanut Butter
Servings: 12 servings

Ingredients

  • 1 cup creamy peanut butter (I recommend creamy honey roasted for added sweetness and depth)
  • 1 cup light brown sugar (packed; dark brown may be substituted for a richer flavor)
  • 1 large egg
  • 1 tablespoon vanilla extract
  • ¾ cup unsweetened natural cocoa powder (Dutch-process or Hershey's Special Dark may be substituted)
  • 1 teaspoon baking soda

Instructions

  • Preheat your oven to 350°F (175°C). This step is crucial for ensuring your cookies bake evenly.
  • In a large mixing bowl, combine the creamy peanut butter and the packed light brown sugar. Use a hand mixer or a whisk to blend them together until smooth and creamy.
  • Crack in the large egg and pour in the tablespoon of vanilla extract. Mix until fully incorporated.
  • Sift the cocoa powder and baking soda into the peanut butter mixture. This will help avoid clumps and ensure an even distribution of the dry ingredients.
  • Stir everything together until just combined. Be careful not to overmix; a few lumps are perfectly fine!
  • Using a cookie scoop, drop rounded tablespoons of dough onto the prepared cookie sheet, leaving enough space between each scoop for spreading.
  • Place the cookie sheet in the preheated oven and bake for 10-12 minutes. The cookies should look slightly underbaked in the center; they will continue to cook on the sheet after being removed from the oven.
  • Let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely. Now, the best part—enjoy your Thick and Soft Chocolate Peanut Butter Cookies with a glass of milk or your favorite beverage!

Equipment

  • Mixing Bowl
  • Measuring cups and spoons
  • Cookie sheet
  • Cookie Scoop
  • Oven thermometer

Notes

  • Store cookies in an airtight container at room temperature for up to a week.
  • To freeze, place uncooked dough scoops on a sheet, freeze until solid, then transfer to a freezer-safe bag for up to three months.
  • To reheat, microwave for 10-15 seconds to restore softness.