Dark Chocolate Chip Peanut Butter Cookies - not overly sweet, stuffed with dark chocolate chips or semi-sweet chocolate chips.
I've been craving for some homemade peanut butter cookies, and I've found this easy recipe that produced 32 most wonderful, no-fuss peanut butter cookies stuffed with dark chocolate chips. I would describe them as peanut butter cookies for adults: they are not overly sweet, and I use dark chocolate chips or semi-sweet chocolate chips. I've been enjoying them all day today. It's just me at home tonight, and I am afraid I will eat too many of them. Maybe, I will even skip dinner.
I've made a few adjustments to the original recipe. The recipe calls for vegetable oil, and I used all butter instead for added richness and flavor. I also adjusted some measurements to suit my tastes, most importantly reducing the amount of sugar, which seemed humongous to me: the recipe calls for almost 1 ½ cup of sugar and 1 ¾ cup of flour, which would've resulted in overly sweet cookies. So I reduced sugar to the total of 1 cup, and I also used only 1 cup of chocolate chips vs. 1 ½ cups that it called for. I am using dark chocolate chips vs. milk chocolate chips.
In the end, my Dark Chocolate Chip Peanut Butter Cookies have a moderate amount of sugar and a lot of dark chocolate - exactly what I like!
How to make dark chocolate peanut butter cookies
Below are some helpful step-by-step photos and instructions. For complete recipe, scroll down below the photos.
1) Preheat oven to 350°F. Whisk flour, baking powder, baking soda, and salt in a large bowl.
2) In a separate bowl, using electric mixer, beat powdered sugar, brown sugar, and butter until creamy. I like to use butter that's at room temperature but still holds its "stick" shape pretty well.
Add peanut butter, vanilla extract, and egg, continue blending until creamy.
3) Add dry ingredients from step 1 into peanut butter mixture, and mix just until well-combined. Stir in dark chocolate chips. Your cookie dough should be somewhat tough to stir, because you used room temperature butter, and it should look like this:
4) Place spoonfuls of cookie dough onto ungreased baking sheet, spacing about 1 ½ inches apart. You can either leave a cookie in a shape of the ball like this:
or you can flatten them like this:
5) Bake cookies for about 12 minutes, without browning them too much.
Dark Chocolate Chip Peanut Butter Cookies
Ingredients
- 1 ⅔ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup powdered sugar
- ½ cup dark brown sugar
- 1 cup unsalted butter (2 sticks), room temperature
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup dark chocolate chips or semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F.
- Whisk flour, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, using electric mixer, beat powdered sugar, brown sugar, and butter until creamy. I like to use butter that’s at room temperature but still holds its “stick” shape pretty well. Add peanut butter, vanilla extract, and egg, continue blending until creamy.
- Add dry ingredients from step 1 into peanut butter mixture, and mix just until well-combined. Stir in dark chocolate chips. Your cookie dough should be somewhat tough to stir, because you used room temperature butter.
- Place spoonfuls of cookie dough onto ungreased baking sheet, spacing about 1 ½ inches apart. You can either leave a cookie in a shape of the ball or you can flatten them.
- Bake cookies for about 12 minutes, without browning them too much.
Notes
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Look pretty and taste okay, but they fall apart as soon as you pick them up...and are very dry. Did you leave out an ingredient?
Sarah, glad you liked the taste of the cookies! These cookies do have a somewhat crumbly texture. If the cookies came out too crumbly I would add a small amount of liquid to the cookie dough next time - a tablespoon of milk, or butter, or water. Or, alternatively, use less flour (reduce the amount of flour by 1/4 cup).
Tasty but crumbly
Yes, they are quite crumbly.
0 stars! I couldn't even pick one up to even begin to try and eat one. I followed the recipe exact. What a waste of good ingredients.
Love!! I sprinkled a bit of kosher salt on top before popping these babies in the oven. The salty dark chocolate and delicate swap from granular sugar to powered makes these cookies melt in your mouth!
Tracy, I am so glad you liked this recipe! Love the addition of kosher salt - so good with dark chocolate! Thank you for the comment and the 5-star review! 🙂
Pretty crumbly but good flavor. Sifted flour; baked 13 min.
Glad you enjoyed the recipe! Thank you for the feedback!
Can you use crunchy peanut butter?
I wouldn't use crunchy peanut butter in this recipe.
Very tasty but mine were very crumbly. Any suggestions?
It could be because the cookie dough had too much flour. Did you sift or aerate the flour before adding it?
I don't know if it is the use of powdered sugar instead of white sugar but my cookies are very soft and break apart easily. Great flavor though
I am glad you enjoyed the recipe!