These chocolate peanut butter cookies are fudgy, chewy, extra rich chocolate cookies, stuffed with creamy peanut butter chips and chocolate chips. This cookie recipe is for extreme chocolate lovers!
These cookies are sometimes known as “Death by Chocolate” cookies. Personally, I think that’s a bit overly dramatic, don’t you? After all, I’ve never heard of anyone actually dying from overindulging in chocolate, OR from eating cookies. I lead a rather sheltered life and don’t get out much, though, so what do I know? Maybe that title is appropriate.
Enough with the name formalities, anyway. I mean we’re talking about delicious cookies here, not rocket science.
Now, because I love to feed your spirit as well as your stomach, I thought you might enjoy a few fun food facts about chocolate.
Fascinating FOOD FACTS About Chocolate
- It takes almost a full year for a cocoa tree to produce enough pods to make 10 standard-sized candy bars.
- For 90% of its history, chocolate was served as a liquid and not a solid.
- Hershey’s Kisses got their name from the kissing sound that the machine makes as it dispenses chocolate onto the conveyor belt.
- In addition to dark, milk, and white chocolate, there’s also a uncommon variety of chocolate called blond. It’s primarily sold in Belgium. (I must visit soon!)
- An average bar of chocolate contains about 10 milligrams of caffeine, but dark chocolate can have as much caffeine in it as a can of soda pop!
- More than two-thirds of the world’s cocoa is grown in Africa, and Côte d’Ivoire alone produces 33% of the world’s supply.
Can I freeze these chocolate cookies?
Yes, absolutely! Not only do the baked cookies freeze well, but you can also freeze the unbaked cookie dough. It’s a great way to get a jump start on holiday baking. Whether you are freezing baked cookies or just the dough, be sure that everything is stored in an airtight container of some sort.
The BEST Chocolate Peanut Butter Cookies
Do you know what I think would be a tragic situation? Death without chocolate.
Of course, if you would prefer a classic peanut butter cookie recipe, check out my blogging friend Mary’s three ingredient peanut butter cookies. They look SO good!
Extreme Chocolate Peanut Butter Cookies
- Cookie Sheets or Baking Pans
- Silicone Baking Mats
- Stand Mixer or Hand-Held Electric Mixer
- Cookie Scoop
- 8 tbsp unsalted butter softened but still cold
- 1/4 cup white sugar substitute or granulated sugar
- 1/2 cup brown sugar substitute or light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup gluten-free cup for cup all purpose flour or all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt or sea salt
- 1/2 cup chocolate chips sugar free, bittersweet, or semi-sweet
- 1/2 cup peanut butter chips sugar free or regular
- Heat oven to 350 degrees F. Line rimmed baking sheets with silicone baking mats or parchment paper; set aside.
- Using a sifter, add flour, cocoa powder, baking soda, and salt into a medium-sized mixing bowl. Whisk to combine and set aside temporarily.
- In the bowl of a stand mixer fitted with the paddle attachment (or use an electric hand mixer), beat the butter and both sugars on high speed until light and fluffy (2-3 minutes), stopping to scrape down the sides of the bowl as needed. Add the egg and vanilla; mix on medium speed until well combined.
- With the mixer on low speed, slowly add the dry ingredients you set aside earlier in with the wet ingredients, mixing just until flour is barely visible.
- Fold in peanut butter and chocolate chips with a wooden spoon, being careful not to over mix the dough.
- Scoop 1-2 ounce portions (2-4 tablespoons) of dough into balls and place onto prepared baking sheets, at least 1 inch apart.
- Bake for 9-12 minutes, or until cookies are set on edges but are still slightly soft in the center (they'll puff up during baking, but flatten and firm up as they cool). The larger cookies are in size, the more time they'll need to bake.
- Remove pans from oven and allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- These cookies freeze very well, as does the unbaked dough. If stored in a tightly covered container, they should keep well for about a week.
- Nutritional information shown below is an estimate only. Actual calculation varies according to ingredients used.