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You are here: Home / Recipes / Desserts / Cookies / Dark Chocolate Chip Peanut Butter Cookies

Dark Chocolate Chip Peanut Butter Cookies

Published November 23, 2020 by Lauren Vavala

Thanks for sharing!

2 images of dark chocolate chip peanut b utter cookies with text overlay between them

Dark Chocolate Chip Peanut Butter Cookies are thick, chewy, rich cookies loaded with plenty of dark chocolate chips and peanut butter chips. These fudgy cookies are proof there is no better combination than chocolate and peanut butter.

A stack of 3 dark chocolate chip peanut butter cookies on a white background with chips and cookies around them

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These Dark Chocolate Chip Peanut Butter cookies are my latest variation of dark chocolate cookies that I’ve made with my base recipe for Dark Chocolate Cookies. They have quickly become my favorite.

For this recipe, I mixed in dark chocolate chips and peanut butter chips to give you plenty of both flavor in every single bite.

Why This Recipe Works

This recipe is very quick and easy to make, but does bake up much better if the dough is allowed to chill in the refrigerator for an hour or two before baking.

These cookies are rich and decadent with creamy peanut butter in every bite. You can mix in the dark chocolate and peanut butter chips or press them into the tops of the dough right before baking, if you prefer they be closer to the tops. 

How To Make Dark Chocolate Chip Peanut Butter Cookies

Ingredients

Ingredients to make dark chocolate chip peanut butter cookies on a white background with labels

  • Measure the flour by spooning it into a measuring cup. Do not pack it or the cookie batter will be too dry.
  • Ensure that the baking powder and baking soda that you are using are fresh and not expired.

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Set the butter out to come to room temperature an hour or so before you are ready to begin baking.

Wait to preheat your oven to 350°F until after the dough is done chilling in the refrigerator.

Create!

Dry chocolate cookie ingredients mixed together in a silver bowl

In a medium bowl mix together the flour, dark cocoa powder, baking soda, baking powder, and salt. Set aside.

Butter and sugar creamed together in a silver mixing bowl

Cream the butter and sugar together in a mixer on medium speed.

Butter, sugar, eggs creamed together in a silver mixing bowl

Add the eggs one at a time, then the vanilla.

Dark chocolate cookie dough in a silver mixing bowl

Lower the speed and gradually add the dry mixture to the wet ingredients in the mixer until well combined. The batter will be very thick.

Stir in the dark chocolate and peanut butter chips by hand.

If preferred, you can press the chips into the top of each cookie before baking instead. 

Chocolate cookie dough wrapped in plastic wrap on a white background

Wrap the dough in plastic and place in the refrigerator to chill for at least an hour.

Chef’s Tip: chilling the dough helps prevent the cookies from spreading when baking.

3 dark chocolate cookie dough balls with dark chocolate and peanut butter chips pressed on top

Roll the dough into 1-inch balls and place dough balls 2-inches apart on a baking sheet. I like to line mine with parchment paper or a Silpat mat to prevent sticking and make clean up easier. 

Baked dark chocolate chip peanut butter cookies on parchment paper

Bake for 8-10 minutes.

Transfer to a cooling rack.

Present!

Overhead view of dark chocolate chip peanut butter cookies on parchment paper on a cooling rack

Serve warm or at room temperature.

Tips and Techniques For Perfect Cookies

  • Measure the flour by spooning it into a measuring cup. Do not pack it.
  • Ensure that the baking powder and baking soda that you are using are fresh and not expired.
  • Chill the dough to help keep the cookies from spreading too much when baking.
  • Check the oven temperature with an oven thermometer to ensure that it’s actually heated to the proper temperature.
  • Store cookies in an airtight container at room temperature. Use within 1-2 weeks.

FAQ’s

Can You Use Regular Cocoa Powder In Place of Dark Cocoa Powder?

Yes, you can substitute regular cocoa powder for dark. It will make the cookies slightly sweeter and not quite as rich tasting.

Can I Skip Chilling Cookie Dough?

The reason to chill cookie dough is to chill the butter so that the cookies don’t spread too much while baking. If you choose to skip this step, your cookies may turn out flat.

Can You Freeze Cookie Dough?

Yes, you can freeze cookie dough for up to 3 months. Allow the dough to thaw in the refrigerator before baking. You can also roll the dough out into balls before freezing and bake from frozen, adding a few minutes to the bake time.

More Dark Chocolate Cookie Recipes

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Dark Chocolate Chip Salted Caramel Cookies are thick, chewy, rich cookies loaded with plenty of dark chocolate chips and creamy, sweet caramel. A pinch of flaky salt after baking adds the perfect balance of sweet and salty.
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Dark Chocolate Dipped Peanut Butter Cookies
Dark Chocolate Dipped Peanut Butter Cookies take a classic cookie recipe and make it extra indulgent by dipping each cookie in rich, dark chocolate. A sprinkle of crushed peanuts gives these cookies a fun crunch too!
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Close up of 3 Dark Chocolate Dipped Peanut Butter Cookies with chopped peanuts on white parchment paper with a few undipped cookies and a cooling rack in the background

Love this Dark Chocolate Chip Peanut Butter Cookies recipe? Follow me on Pinterest, Instagram, and Facebook for more!

If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!

Print

Dark Chocolate Chip Peanut Butter Cookies

Dark Chocolate Chip Peanut Butter Cookies are thick, chewy, rich cookies loaded with plenty of dark chocolate chips and peanut butter chips. These fudgy cookies are proof there is no better combination than chocolate and peanut butter.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Servings 36 cookies
Calories 126kcal
Author Lauren Harris

Ingredients

  • 2 cups all purpose flour
  • 3/4 cups dark cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter (at room temperature)
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup dark chocolate chips
  • 1/2 cup peanut butter chips

Instructions

  • Mix together the flour, dark cocoa powder, baking soda, baking powder, and salt in a medium bowl. Set aside.
  • Blend the butter and sugar together in a mixer on medium speed.
  • Add the eggs one at a time, then the vanilla.
  • Lower the speed and gradually add the dry mixture to the wet ingredients in the mixer until well combined. The dough will be very thick.
  • Stir in the dark chocolate and peanut butter chips by hand. Or you can wait and press them on the tops of the cookies before baking.
  • Wrap the dough in plastic wrap and refrigerate for at least an hour to chill the dough.
  • When you are ready to bake, preheat oven to 350°F.
  • Roll the dough into 1-inch balls and place dough balls 2-inches apart, as cookies will spread while baking.
  • Bake for 8-10 minutes. Transfer to a cooling rack.

Notes

Tips and Techniques For Perfect Cookies

  • Measure the flour by spooning it into a measuring cup. Do not pack it.
  • Ensure that the baking powder and baking soda that you are using are fresh and not expired.
  • Chill the dough to help keep the cookies from spreading too much when baking.
  • Check the oven temperature with an oven thermometer to ensure that it's actually heated to the proper temperature.
  • Store cookies in an airtight container at room temperature. Use within 1-2 weeks.
 
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1cookie | Calories: 126kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 59mg | Potassium: 67mg | Fiber: 1g | Sugar: 7g | Vitamin A: 171IU | Calcium: 19mg | Iron: 1mg

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Filed Under: Cookies, Desserts, Recipes

Comments

  1. Dannii says

    January 20, 2021 at 12:05 pm

    You had me at dark chocolate and peanut butter. It’s an amazing combination and these cookies look amazing.

    Reply
  2. Tawnie Kroll says

    January 20, 2021 at 11:25 am

    These cookies were seriously AMAZING! Love all of your cookie tips too, thank you!!

    Reply
  3. Claudia Lamascolo says

    January 20, 2021 at 10:54 am

    I just love dark chocolate and never find enough recipes using dark, this is like hitting the jackpot using peanut butter too!

    Reply
  4. sherry brubaker says

    January 20, 2021 at 10:16 am

    These are so chocolatey and fluffy! Highly recommend!

    Reply
  5. Beth says

    January 20, 2021 at 9:13 am

    Yummy! These look so delicious and scrumptious! My husband and daughter are going to love these! So excited!

    Reply

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Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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