Want more cookie recipes? Try my marshmallow cookies and no bake oatmeal cookies next! I’m always looking for new ways to reinvent cookies. Since one of my favorite flavor combinations is chocolate and peanut butter, I figured it was about time we paired the two and made the ultimate cookie!
Why I love this recipe
Baked in 15 minutes. Yes, some chilling time is involved, but once they’re in the oven, they’re done before you know it. Perfect for chocolate peanut butter lovers. With dark chocolate and creamy peanut butter in every bite, it’s impossible not to love these cookies. Diet-friendly. Already egg-free, they’re easy to make vegan and gluten-free with a few basic swaps. Better than the original. I was inspired by Levain Bakery’s chocolate peanut butter cookies, but I dare say mine are even better (like my vegan Levain cookies). They’re certainly cheaper, too.
Ingredients needed
All-purpose flour- I used plain flour but also tested it out with gluten-free flour, and both work well. Be sure to sift your flour first to ensure there are no clumps throughout. Cocoa powder– Dutch processed cocoa powder or dark cocoa powder. Always use a good quality cocoa powder, to really give these cookies a rich, and dark chocolate flavor. Baking soda– Gives the cookies some rise and helps them from spreading too much. Salt– Brings out the sweetness of the cookies! Butter– Unsalted butter and preferably from a stick. Many vegan butter brands have excess water added to it, so look for one that has no or minimal added water. Oil– Any neutral-tasting oil works well, like canola oil, vegetable oil, or safflower oil. Sugar of choice– I used white sugar, as I prefer thicker cookies. If you’d prefer softer and more gooey centers, use brown sugar. Water– To mix everything together! You may not need the full amount, as water will only be added should the dough need it. Peanut Butter Chip- The key ingredient! I used vegan peanut butter chips to keep this recipe vegan. However, you can use Reese’s peanut butter baking chips if you don’t follow a particular diet. Dark Chocolate– Optional, but adds extra gooey chocolate flavor. Use your favorite chocolate bar, chopped into morsels. Alternatively, use dairy free chocolate morsels.
How to make chocolate cookies with peanut butter chips
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Mix ingredients. In a large bowl, add all of the dry ingredients and stir well. In a separate bowl, whisk together the oil, softened butter, and sugar until combined. Add one tablespoon of water to the wet ingredients and whisk again until glossy and smooth. Step 2- Combine wet and dry ingredients. Slowly add the dry ingredients and mix until just combined. Fold in the peanut butter chips and chopped chocolate. Cover the mixing bowl and place it in the refrigerator. Step 3- Prep. Preheat the oven and line a large cookie sheet with parchment paper. Remove the cookie dough from the refrigerator. Using your hands or a cookie scoop, form 6 large or 12 small cookie dough balls and place them on the lined sheet. Step 4- Bake. Bake the cookies for 12-15 minutes or until the tops are just done. Remove from the oven and let cool on the pan briefly, then transfer them to a wire rack to cool completely.
Arman’s recipe tips
Do not overbake the cookies, as they continue to cook as they are cooling down. For Levain bakery cookies, form 6 balls of dough and do not press down into a cookie shape. Cook for an extra 2 minutes, and remove from the oven when the tops are firm. You must refrigerate the dough for 30 minutes to prevent it from overspreading. If you refrigerate for more than 2 hours, let the cookie dough sit for 20 minutes before forming into balls.
Storage instructions
To store: Cookies can be stored at room temperature in an airtight container for up to 2 weeks. If you’d like them to keep longer, store them in the refrigerator. To freeze: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.
More cookie recipes you’ll love
Strawberry cookies Cheesecake cookies Hazelnut cookies Brownie cookies
