These chocolate peanut butter cookies are chewy, intensely chocolate-flavored and loaded with peanut butter flavor.
It's the best time of year: #Choctoberfest! I think we can all agree on one thing this year... 2020 needs more chocolate.
#Choctoberfest is our annual celebration of chocolate recipes, now in its 6th year. I've teamed up with some talented food bloggers to share dozens of milk chocolate, dark chocolate, and white chocolate recipes for this year's virtual event. Plus, we've pooled our resources to bring you an exciting giveaway you don't want to miss!
One lucky winner will receive a KitchenAid mixer - or if you already have a mixer you can instead opt to receive a KitchenAid gift card to purchase your choice of attachments or other kitchen tools. To enter, simply follow the directions here:a Rafflecopter giveaway
The fine print: Open worldwide to entrants who are 18+ (except where prohibited). Winner will receive a KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer or the equivalent in a gift card. Giveaway ends on October 16 at 11:59 PM Eastern. This giveaway is not sponsored by KitchenAid, Facebook, Instagram, Pinterest, Twitter, YouTube, or any other third party sites. Void where prohibited. No purchase necessary. See terms & conditions for more information.
- Allison, Jess, and Sharon from Triple Chocolate Kitchen (#Choctoberfest organizers!)
- Karen from Karen's Kitchen Stories
- Susan from The Wimpy Vegetarian
- Rebekah from Making Miracles
- Marcelle from A Little Fish in the Kitchen
- Dorothy from Shockingly Delicious
- Stephanie from Long Distance Baking
- Lisa from Blogghetti
- Linda from 2 Cookin Mamas
- Erin from The Spiffy Cookie
- Audrey from That Recipe
- Maria from Living Ideas
- Kate from Kate's Recipe Box
- Terri from Our Good Life
- Sarah from Sarah Cooks the Books
- Sue from Palatable Pastime
- April from Veggies First Then Dessert
- Wendy from A Day in the Life on the Farm
- Kelley from Simply Inspired Meals
- Iris from A Fork on the Road
- Teri from The Freshman Cook
- Ashley from My Southern Sweet Tooth
- Heather from Join Us, Pull up a Chair
- Angela from Bake It With Love
- Dedra from Queenslee Appétit
Check any of these blogs throughout the week for delicious chocolate recipes!
Cookies are one of the first things I learned to bake when I was allowed to use the oven by myself, using the recipe on the back of a bag of chocolate chips. After all, they are easy, and bake quickly.
Drop cookies (cookies that are formed by dropping spoonfuls of dough onto a baking sheet) are still one of my favorite things to bake, especially with my son.
These chocolate peanut butter cookies have the chewy texture of the best chocolate chip cookies, and are a loaded with peanut butter chips.
The intense chocolate flavor comes from the cocoa powder, which is intensified by the espresso powder. You don't actually taste any coffee in the baked cookie. If you don't have espresso powder, you can omit it without adjusting any other ingredients.
Need to make these nut-free? Instead of peanut butter chips, use white chocolate chips, butterscotch chips, or dried cranberries.
If you're making these around Christmas time, you can use crushed candy canes or chocolate peppermint candies instead.
- ¾ cup (170 grams) unsalted butter, softened
- 1 ½ cups (298 grams) sugar
- 2 eggs, at room temperature
- 1 tsp vanilla extract
- 1 cup (120 grams) all purpose flour
- ¾ cup (64 grams) cocoa powder
- ½ tsp espresso powder
- 1 tsp baking powder
- ½ tsp salt
- 10 oz (283 grams) peanut butter chips
- Preheat your oven to 350 degrees F (176 degrees C). Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar.
- Add the eggs one at a time, beating until incorporated and scraping down the sides of the bowl after the first addition. Beat in the vanilla.
- In a small bowl, stir together the flour, cocoa powder, espresso powder, baking powder and salt.
- Add to the mixing bowl and stir just until incorporated.
- Stir in the peanut butter chips.
- Scoop the dough with a medium cookie scoop, and drop onto the prepared baking sheets, spacing at least two inches apart.
- Bake for 8 to 9 minutes. Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature.
If you don't have espresso powder, you can omit it without making any other changes. The cookies will have a slightly less intense chocolate flavor.
This recipe would also be delicious with white chocolate chips, butterscotch chips or dried fruit instead of peanut butter chips.
As an Amazon Associate and member of other affiliate programs, I earn a small percentage from qualifying purchases.
Nutrition Information:Yield: 32 Serving Size: 1 cookie
Amount Per Serving: Calories: 58Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 91mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 1g
I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.