Peanut Butter Chocolate Cookies
Submitted by Greensacres
Peanut butter chocolate cookies blend melted chocolate into the dough for double chocolate-peanut flavor in every bite. Cross-hatched and baked into thick, chewy 3-inch rounds.
YIELD
36 servingsPREP
30 minCOOK
30 minREADY
9 hrsThese peanut butter chocolate cookies break from the standard PB cookie playbook by melting chocolate directly into the dough. The chocolate isn’t just chips folded in; it’s blended into the creamed butter mixture so every bite delivers chocolate-peanut flavor evenly throughout. The result is a darker, richer cookie that tastes like a peanut butter cup in cookie form.
The overnight chill is non-negotiable. Three to four hours minimum, ideally overnight. The fat in the peanut butter and shortening needs time to firm up so the dough holds shape, and the long rest deepens the flavor as the chocolate, peanut butter, and brown sugar marry together.
Using a generous 2-inch ball flattened to a 3-inch patty gives big bakery-style cookies. Spacing them 5 inches apart on the sheet matters because they spread significantly during baking. Crowded cookies merge into one giant slab.
The traditional cross-hatch fork pattern is decorative but also functional. The marks help the cookies bake evenly by creating thin spots that crisp up while the centers stay chewy.
Chopped peanuts stirred in (optional but recommended) add crunch and amplify the peanut flavor. Use unsalted to control the salt level since the dough already has plenty.
Pro Tips
- Don’t overbake. Pull cookies at 8-9 minutes when they’re set but still pale at the centers. They firm up significantly as they cool.
- Microwave the chocolate at 30-second intervals on high, stirring between each. Direct microwaving for too long burns chocolate to a brick.
- Refrigerate dough between batches if your kitchen is warm. Soft warm dough spreads too much and loses the patty shape.
- Cool 2 minutes on the sheet before transferring. Hot cookies are too fragile and break apart.
Variations
- Use crunchy peanut butter instead of creamy for built-in texture (skip the chopped peanuts).
- Press a chocolate kiss into each warm cookie right after baking for peanut butter blossom-style cookies.
- Add a half cup of butterscotch chips along with the chocolate for triple-chip cookies.
Ingredients
Directions
Preheat oven to 375℉ (190℃) (190C).
Place sheets of foil on countertop for cooling cookies.
Place chocolate chips in a heavy resealable plastic bag or microwave-safe bowl.
Microwave on 100% (HIGH) power for 30 seconds.
Knead or stir and repeat, if necessary, until completely smooth.
Combine brown sugar, peanut butter, shortening, milk and vanilla in a large bowl.
Beat at medium speed of electric mixer until well blended.
Add melted chocolate.
Beat just until blended.
Add egg. Beat just until blended.
Combine flour, baking soda and salt.
Add to creamed mixture at low speed.
Mix just until blended.
Stir in chopped peanuts.
Wrap dough in plastic wrap.
Refrigerate 3 to 4 hours or overnight.
Keep refrigerated until ready to use.
Shape dough into 2-inch (5 cm) balls.
Place 5 inches apart on ungreased cookie sheet.
Flatten into 3-inch (7 cm) patties.
Mark cookies in cross-hatch pattern with tines of fork.
Bake one baking sheet at a time at 375℉ (190℃) (190C) for 8 to 10 minutes, or until set and just beginning to brown. Do not overbake.
Cool 2 minutes on baking sheet.
Remove cookies to foil to cool completely.
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