Chocolate And Peanut Butter Cookies
Rich chocolate and creamy peanut butter combine in these chewy cookies, perfect for satisfying sweet cravings and loved by chocolate and peanut butter enthusiasts alike.
Ingredients
Instructions
- Beat butter until light and creamy.
- Beat in brown sugar and granulated sugar, then eggs, one at a time, until blended.
- Beat in peanut butter.
- Stir together flour, baking soda, baking powder, and salt, then add to peanut butter mixture.
- Stir in chocolate chips and peanut butter chips.
- Drop teaspoonfuls onto a lightly greased baking sheet about 2 inches apart.
- Bake at 350°F for 10-12 minutes or until golden brown.
- Let stand on baking sheet for a few minutes, then remove to a wire rack to cool.
Tips & Substitutions
For a softer cookie, consider using half unsalted butter and half shortening. If you don't have chunky peanut butter, creamy works just as well, though it will alter the texture slightly. You can also substitute half of the granulated sugar with brown sugar for a chewier cookie. For an extra chocolatey version, add more chocolate chips or even a sprinkle of cocoa powder to the dry ingredients.
Serving Suggestions
These cookies are delightful on their own but can be paired with a glass of cold milk or a scoop of vanilla ice cream for an indulgent treat. They also make a great addition to any dessert platter alongside other favorites like Summer Trifle or Grandma'S Buttermilk Rolls. For a fun twist, sandwich two cookies with a layer of ice cream for a homemade ice cream sandwich.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer them to a freezer bag for up to three months. To reheat, simply pop them in the microwave for a few seconds or warm them in a preheated oven at 350°F for a few minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate And Peanut Butter Cookies contains roughly 218 calories, with 4g protein, 17g carbohydrates, and 16g fat. It is a good source of vitamin A (14% of the Daily Value) and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 643mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use natural peanut butter in this recipe?
Yes, you can use natural peanut butter, but it may result in a slightly different texture since natural peanut butter is often runnier. To maintain the cookie's structure, consider reducing the amount of butter slightly.
How can I make these cookies gluten-free?
To make these cookies gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the baking soda and baking powder are also gluten-free, as some brands may contain gluten.
What can I use instead of eggs?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for each egg. This will help bind the ingredients while keeping the cookies moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).