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A white plate with five peanut butter cookies with chocolate icing.
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5 from 2 votes

Ultimate Peanut Butter-Chocolate Cookies

Peanut butter and chocolate - who doesn't love that? The icing really takes the cake though.
Prep Time15 minutes
Total Bake Time40 minutes
Chill30 minutes
Total Time1 hour 25 minutes
Course: Cookies
Cuisine: American
Difficulty: Easy
Servings: 24 cookies
Calories: 267kcal

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.

Nutrition

Calories: 267kcal | Carbohydrates: 34g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 75mg | Potassium: 124mg | Fiber: 2g | Sugar: 23g | Vitamin A: 252IU | Calcium: 27mg | Iron: 1mg