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Chocolate Peanut Butter Cookies

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These cookies take all the best things about a chocolate cookie (the rich taste and crispy, yet chewy texture) and combine it with all of the best things about a peanut butter cookie (the salty, yet sweet taste and soft texture) to form the hybrid cookie of your dreams.

  • Author: Marisa Guerra
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 11 cookies
  • Category: Dessert

Ingredients

Peanut Butter Cookie Dough

  • 4 oz (1/2 cup) unsalted butter, softened
  • 106 grams (1/2 cup) light brown sugar
  • 99 grams (1/2 cup) white sugar, plus more for topping
  • 135 grams (1/2 cup) creamy peanut butter
  • 1 large egg, room temperature
  • 180 grams (1 1/2 cups) flour
  • 1 tsp baking soda
  • 1/4 tsp salt

Chocolate Cookie Dough

  • 4 oz (1/2 cup) unsalted butter, softened
  • 198 grams (1 cup) white sugar, plus more for topping
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 120 grams (1 cup) flour
  • 42 grams (1/2 cup) unsweetened cocoa powder, sifted
  • 1 tsp baking soda
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350º F.
  2. Starting with the peanut butter dough, use a stand or handheld mixer to blend together the butter, sugars, and peanut butter on medium speed until combined.
  3. Add in the egg and continue to mix.
  4. With the mixer on low, add in the flour, baking soda, and salt and mix just until combined, scraping down the sides of the bowl as needed.
  5. Place the bowl of dough in the fridge or wrap in plastic wrap and place in the fridge.
  6. In a clean bowl, blend together the butter and sugar for the chocolate dough on medium speed until combined.
  7. Add in the egg and vanilla extract and continue to mix.
  8. With the mixer on low, add in the flour, cocoa powder, baking soda, and salt and mix just until combined. Scrape down the sides of the bowl as needed.
  9. Using a scoop that is approximately 2 tbsp worth, scoop all of the peanut butter dough, placing each ball of dough on a parchment lined baking sheet. Clean the scoop and repeat this same process with the chocolate dough.
  10. Carefully take one ball of peanut butter dough and one ball of chocolate dough and press them together, using your hands to roll them into one larger dough ball.
  11. Gently roll each dough ball in sugar and place them on a parchment lined baking sheet with the seam side upwards. Repeat this process until all cookies have been formed, being sure to leave a few inches between each cookie.
  12. Bake the cookies for about 12-15 minutes.  You can use a round cookie cutter or cup to "cookie scoot" or round them out at about the 12 minute mark.
  13. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Enjoy!

Notes

  • You'll have about 4 extra peanut butter cookies to enjoy on their own.
  • Leftover cookies can be stored in an airtight container for up to one week but are best when enjoyed within the first few days. You can reheat them in the microwave for 10-15 seconds.
  • Cookie dough can be made ahead, scooped, rolled in sugar and placed in a ziploc bag to be frozen for up to two months. Once you’re ready to bake, let the dough sit at room temperature for about 15 minutes and bake. You’ll need to add on an extra 5 minutes or so to the original baking time.

Find it online: https://marisabakes.com/2019/11/22/chocolate-peanut-butter-half-and-half-cookies/