Dark chocolate peanut butter cookies

Dark chocolate peanut butter cookies recipe for easy family favorite cookies.

Everyone’s favorite cookie! A dreamy combo of peanut butter and chocolate.




  1. Sift flour, baking soda and salt in a bowl. Set aside. In a large bowl, cream together both butters and sugars. Whisk in milk, vanilla extract and egg. Gradually add flour, in 2-3 additions, and whisk until the dough comes together. It should be smooth and soft.
  2. Cover bowl with plastic wrap (or an alternative) and refrigerate dough for 30-60 minutes or even overnight.
  3. Preheat oven to 190°C (375°F) and line two baking sheets with parchment paper. Set aside.
  4. Roll dough into 2.5-cm (1-inch) balls. Roll each in sugar and place on baking sheet about 5-cm (2 inches) apart. Bake for 8-10 minutes, until golden brown (can be slightly cracked). Remove cookies from oven and top each with a chocolate piece. Press down so the cookie around cracks some more and the chocolate is nicely nested in the middle.
  5. Let cookies cool completely – this will harden the melted chocolate. Store covered at room temperature.


I use 70% chocolate, which tastes pretty bitter on its own but works perfectly with the sweet PB cookies. If that is too strong for your taste, you can easily choose a lighter version. 50% chocolate works really well too.

Recipe adapted from Pillsbury.