No-Chill Dark Chocolate Peanut Butter Cookies are little discs of delicious decadence that will quickly become a favorite — and they’re a great way to win people over.
What is it about cookies? They’re small, comforting, and almost everyone loves them. These No-Chill Dark Chocolate Peanut Butter Cookies are no exception — bake a batch and watch them vanish.
I made these when I was headed to a class reunion and decided to stop by my mother’s first. My sisters tease that Mom likes me best because I bring her chocolate and peanut butter treats — her favorite combination.
I couldn’t show up empty-handed, so I experimented until I found the right combination. Cookies can be trickier than they seem — moisture, leavening agents and fat proportions all affect the result. My first batch was dry and uninspired. I reduced the flour, increased the butter, and adjusted the cookie size to get the texture and shape I wanted.
This dough is a bit stiffer than many cookie doughs, so I chose not to chill it. Chilling helps control spread, but with a firm dough and a controlled size, chilling wasn’t necessary. I aim for consistent cookies, so I use a scoop and then press each portion to about 1/2 inch thick with the bottom of a measuring cup — simple and effective.
The final cookies baked up tender with a dark chocolate base studded with peanut butter chips. I took a test batch to a friend’s birthday and several guests assumed they were store-bought because they looked so uniform — a compliment I happily accept.
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Don’t forget to stop back and let me know how your Chocolate Peanut Butter Cookies turned out!
No-Chill Dark Chocolate Peanut Butter Cookies Recipe
Julie Menghini
Pin Recipe
20 mins
8 mins
28 mins
Cookie, Dessert
American
Dark Chocolate Peanut Butter Cookies
52 cookies
Ingredients
- 3 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup dark cocoa powder sifted
- 1 cup unsalted butter softened
- 1-1/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 2 eggs room temperature
- 1 teaspoon vanilla
- 3/4 cup peanut butter
- 1-10 oz package of Reese’s peanut butter chips about 1-2/3 cups
Instructions
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In a large bowl, whisk together the flour, baking soda, salt, and sifted cocoa powder until combined.
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In the bowl of a stand mixer, beat the butter until light and fluffy, about 3 minutes. Add the peanut butter and beat for 2 more minutes. Add the granulated sugar, brown sugar, vanilla, and eggs, mixing briefly after each addition until combined.
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Gradually add the dry ingredients to the wet ingredients and mix just until incorporated.
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Stir in the peanut butter chips.
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Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
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Scoop or roll the dough into 2-tablespoon portions and place them on the prepared baking sheets. Press each portion with the bottom of a measuring cup to form a 1/2-inch thick round.
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Bake for 8 to 10 minutes, rotating the pans halfway through. Remove when the edges are set but the centers are still slightly soft — don’t overbake.
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Cool the cookies on the baking sheet for 2 minutes, then transfer the parchment to a cooling rack and cool completely.
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Store in an airtight container, separating layers with parchment or wax paper.
Nutrition
Carbohydrates: 11g
Protein: 2g
Fat: 5g
Sugar: 4g
Nutritional Disclaimer
Nutrition was calculated based on the brands and measurements used when developing this recipe. If you change ingredients or quantities, the nutritional values will change. Use the information as a guide only.
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