Everyone has been asking for peanut butter-chocolate cookies. So I set out to create a new twist on an old cookie. What kind of new twist, you ask? Well, instead of a chocolate cookie with peanut butter icing, I thought I would start with a peanut butter cookie and work my way up.
Most peanut butter cookies tend to be a little dry and crumble, and I wanted a softer cookie. So I cut back on the flour a little and added a little more peanut butter.
But now my cookie was a little uneven. I have a layer of peanut butter (the cookie), with a mix of chips (peanut butter and chocolate) so to even it out I made chocolate icing for the top.
Jump to:
Ingredients
Peanut Butter Cookies
- All-purpose flour
- Butter unsalted
- Sugar white
- Light brown sugar
- Peanut butter creamy
- Vanilla Extract
- Baking powder
- Kosher Salt
- Egg
- Peanut butter chips
- Semi-Sweet chocolate chips
Chocolate Icing
- Powdered sugar
- Butter unsalted
- Unsweetened cocoa powder
- Vanilla extract
- Milk
To Make Ultimate Peanut Butter Cookies
If you are a peanut butter and chocolate lover, I hope you will try these cookies. So let's get started with the prep work.
Weigh or measure both sugars into a bowl and set it aside. Next, add the flour, baking powder, and salt to another bowl. Run a whisk through to blend.
Making the PB Cookies
Add to your mixer the sugars and butter, and mix these for about 2 minutes on a medium mixer setting. Next, add the peanut butter and mix for another 2 minutes on medium speed.
I scrape down the sides and add the vanilla extract and the egg, mixing until incorporated. Turn the mixer down and gradually add the flour mixture. I mix the flour for a minute or less. Finally, add both chips and run the mixer for 30 seconds or less.
I take a one-piece spatula and move the chips around to try and get them equally distributed. Cover loosely and refrigerate for 30 minutes.
Preheat your oven to 350°F (175°C or 180°C). Using a medium cookie scoop add twelve mounds to a cookie sheet pan.
I cut a strip or square of parchment paper and place it on top of the cookie dough mound. Next, take a flat-bottomed glass and press down on the mound to flatten it. So much easier to add icing.
I try to make them about ½" thick, so they bake evenly. Before putting the pan into the oven I go around each cookie with my fingers and tuck in or smooth the outsides, so they are more round in shape.
Bake for 12-14 minutes and move them to a cooling rack once they are out of the oven. Wait for them to cool completely before starting the chocolate icing.
Chocolate Icing
Weigh or measure the cocoa powder and powdered sugar adding them to a mixer bowl. I take the butter and cut into tablespoon squares and add it to the bowl.
Start the mixer at the lowest speed. Add the vanilla extract and the milk. Keep mixing on low until all the ingredients have been combined.
Scrape down the sides of the bowl and turn the mixer to a medium speed and mix for at least 3 or 4 minutes. You want smooth and fluffy-looking icing.
You determine how much chocolate icing you want on top of each cookie. I love a lot of icing on my cookies, but that is just me.
I hope you enjoy them!
Storage
Peanut butter cookies have always seemed a little dry and crumbly to me. I keep these cookies in an air-tight container. I lay parchment paper between the layers, and I leave enough space on the top layer to lay a piece of white bread in with the cookies.
Don't let the bread touch the cookies or they will pick up too much moisture. These cookies will stay great for at least a week.
More Peanut Butter Cookies
Recipe
Ultimate Peanut Butter-Chocolate Cookies
Barbara HallWould you like to save this recipe?
We'll email a link of this post to you, so you can come back any time!
Ingredients
COOKIE DOUGH
- 2 cups (250 g) All-purpose flour
- ½ cup (113.5 g) Butter unsalted room temperature
- ½ cup (100 g) Sugar white
- ¾ cup (165 g) Light brown sugar
- ¾ cup (193.5 g) Peanut butter creamy
- 1 Tablespoon (1 Tablespoon) Vanilla Extract
- ½ teaspoon (0.5 teaspoon) Baking powder
- ¼ teaspoon (0.25 teaspoon) Kosher Salt
- 1 (1) Egg
- ½ cup (85 g) Peanut butter chips
- ½ cup (87.5 g) Semi-Sweet chocolate chips
CHOCOLATE ICING
- 2 cups (240 g) Powdered sugar
- ½ cup (113.5 g) Butter unsalted room temperature
- ½ cup (43 g) Unsweetened cocoa powder
- ½ teaspoon Vanilla extract
- 4 Tablespoon (4 Tablespoon) Milk
Instructions
- Weigh or measure the flour, salt, and baking powder into a bowl and whisk through to blend. In another bowl, weigh or measure the white and light brown sugars and set this bowl aside also.
- In a stand or using a handheld mixer, add the butter and the sugars, mixing for about 2 minutes on a medium speed. Add the peanut butter and mix for another 2 minutes. Next, incorporate the egg and vanilla extract into the cookie dough. Turn the mixer speed down and gradually add the flour mixture. Stop the mixer and scrape down the sides if needed.
- Finally, add the peanut butter and semi-chocolate chips and turn the mixer on low to incorporate them into the cookie dough. I take a spatula and move the chip around so they are distributed evenly if the mixer has not done this. Cover loosely and refrigerate for half an hour.
- Preheat oven to 350°F (175°C or 180°C) and line 2 cookie pans with parchment paper. Add a dozen cookie mounds to a cookie sheet pan using a medium cookie scooper. Next, I cut a strip or square of parchment paper and placed it between the water glass's bottom and the cookie mound. Next, take the water glass with a flat bottom and press down on the cookie mound to flatten them to about ½" thick. It makes it easier to put the icing on top. Bake the cookies for 12-14 minutes. Once out of the oven, move the cookies to a cooling rack to finish.
CHOCOLATE ICING
- Add powdered sugar, cocoa powder, and butter in a stand or a handheld mixer, and start on low speed to mix. After all the ingredients are combined, add the vanilla extract and milk. Next, turn the mixer speed to medium and mix for 3 to 4 minutes. You want the icing to look fluffy and smooth. You can add how much icing you want to your cookies; there is enough icing for a generous amount.
Share this recipe
NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
Toni
oh my this look sooo good , adding ingreds to my store list and making them soon!
Barbara
Hi Toni, Please let me know how you like them!!!!