Soft and fudgy chocolate peanut butter cookies, with thick ribbons of peanut butter swirled into each bite.
I found you a new favorite cookie.
MY LATEST VIDEOS
MY LATEST VIDEOS
These homemade chocolate peanut butter cookies are everything you could ever wish for in a cookie.
They are little entities of peanut butter amazingness. Oh, and they also happen to be really ridiculously good looking. Like Derek Zoolander-level good looking.
So, they have that going for them.
(View The Video, Above)
The recipe is super easy. You can even make the dough weeks in advance, roll it into balls, and freeze so that all you have to do if you get invited last-minute to a party or have a sudden midnight cookie craving is pull the cookie dough balls out of the freezer.
It’s almost too easy…
Of course, since the cookies don’t have any eggs, you could technically just eat the dough without bothering to bake it at all. Not that I know anyone who would be crazy enough to do that.
The fact that the recipe makes 15 cookies but there are only 14 cookie dough balls in the video contradicts the above statement. However, I have no idea who ate that missing cookie dough ball.
(And I definitely didn’t do the exact same thing last week in my Vegan Peanut Butter Cookies video.)
For an allergy-friendly version or simply to change up the flavor, feel free to substitute the peanut butter with sunflower butter, almond butter, nut-free soybutter, or even cashew butter.
Of course, the filling could be omitted completely if you’re craving a plain chocolate cookie instead. At some point, I also want to try other fillings–such as bananas or raspberry jam–so if you try one of those before I do, definitely let me know how it goes!
Chocolate Peanut Butter Cookies
Adapted from my Healthy Oreos
Chocolate Peanut Butter Cookies
Ingredients
- 1 cup spelt, white, or oat flour
- 6 tbsp cocoa powder
- 6 tbsp sugar, unrefined if desired
- ¼ tsp baking soda
- ¼ tsp salt
- 1⁄4 cup veg or melted coconut oil
- 3 tbsp milk of choice
- 2 tbsp pure maple syrup, honey, or agave
- 1 tsp pure vanilla extract
- mini or regular chocolate chips, optional
- peanut butter or allergy-friendly sub
Instructions
*If desired, the dough can be made in advance, rolled into balls, and frozen to bake any time you need a quick dessert.
For easier handling, freeze about 10-15 blobs of nut butter (about 1/2 tsp each) before beginning. Preheat oven to 325 F. In a large bowl, stir first 5 ingredients. You can also add some mini chocolate chips if desired. Add remaining ingredients except nut butter. Stir to form a batter. Scoop into balls with a cookie scoop – if it’s too wet, refrigerate dough until firm enough to form balls. Smush a frozen ball of nut butter into the center of each cookie (see video), then re-roll. If desired, press some chocolate chips into the tops. Bake 10 minutes – they should look underdone when you take them out of the oven. Allow to cool for 10 minutes before handling, during which time they will firm up. If the cookies haven’t flattened, feel free to press down gently with a spoon. Store leftovers in a covered container, 2-3 days.
Trending Right Now On Pinterest:
Clean Eating Almond Butter Fudge
(NO black beans, NO tofu)
Oh, splenderous!
I really do not think that there is anything better than chocolate and peanut butter. These look absolutely divine! I would definitely consume way too many before baking. 🙂
xo,
Em
http://www.organicallyemily.com
These look wonderful. I love the ribbon of peanut butter. I’ll be making these for sure.
These look so moist!
These look so good! I assume that they have been tested with the 3 flours recommended? How do the cookies with the oat flour compare to regular flour? I might try these with gluten free oats for my mom…
Cookies with oat flour will be a bit sweeter and chewier.
The video says bake at 350, but the written directions say 325. Which is correct? I can’t wait to make these!
Thanks for catching that. It’s a typo in the video but correct in the recipe, so it should be 325. Sorry about that!
Jason (media relations)
UAu! They look amazing! But i am intolerant to gluten and oats! Could i use almond flour or chik peaflour? What do you think? Thanks and merry Christmas!
Katie can only vouch for the flours she’s tried, but it sounds like a fun experiment. Be sure to report back for other readers if you try, as I know at least two other people would love to know this as well.
could I use almond flour?
Katie can only vouch for the flours she’s tried, but it sounds like a fun experiment. Be sure to report back for other readers if you try, as I know at least two other people would love to know this too.
We are making the recipe as I write and it seems that there is not enough liquid. 3 tbsp of milk is not enough to make the batter wet.
The mix is very dry. Could you confirm the amount of milk needed for this recipe?
I didn’t have that problem when I made these but would love to troubleshoot for yours: What flour, sugar, and oil did you use? Did you pack the flour or use loosely packed? And are you in an area of high elevation?
I used white flour, monk fruit sugar and coconut oil. Flour was not packed and we are at low elevation.
I’m guessing the monk fruit sweetener, since it’s not really sugar, would change the composition of the recipe and might be the issue? I haven’t tried it with alternatives to sugar so don’t know how that would affect the recipe. Unless the coconut oil was not melted? So far, no one else who’s made them has reported them being too dry so the recipe is definitely correct as is, but of course we’d love for all recipes to work for everyone and are sorry yours were having trouble. Did they turn out ok in the end?
We added more milk until the consistency seemed right, but the finished product was a little doughy. My daughter made them so I’ll try the recipe again myself to see if there is a difference. Thanks for your help.
Hmmm… I had the same issue with using coconut sugar. Definitely very crumbly and an interesting texture!
Yep I totally agree with you. I’m making some now and it’s so dry and definitely not moist enough. I’ve also had to add more milk to make the consistency right.
Perfect timing! Going to make these for a cookie swap on Thursday. Thanks for the recipe.
They are so yummy. Mine flattened out a bit too much, but the taste was wonderful!
Do you know if this cookie dough can be made in advance and refrigerated? If so, how long would it last in the fridge before baking?
Thanks:)
Some cookie doughs can be frozen for 2 months I think but that’s just a regular chocolate chip cookie dough; although I do not see why not? Roll them, wrap them or store in airtight freezer-friendly container, and then bake them when needed? Or defrost them- it might make a slight difference but do let us know! I’m really keen to make this right now.
Looks fantastic! I would have totally eaten that invisible cookie. Or two. Or three. 😉
YUM! Definitely gonna make this!😊 Can you definitely make some more healthy cookie recipes? I love making your cookies! They always turn out great
https://chocolatecoveredkatie.com/chocolate-covered-recipes/healthy-cookies-and-bars/ healthy cookies 🙂
Great looking recipe!
OMG! I NEED THESE IN MY LIFE. NOW. KATIE I’LL PAY FOR YOU TO MAKE AND BRING THEM TO MY DOOR LOLOL
These were AMAZING! My whole family loved them and they were so quick and easy to make! I will definitely be making them again. 🙂
I made this today for a Christmas dinner. My batter was extremely dry & crumbly, I did add 1 more tbsp. of milk. Not sure why. They did not flatten out & it does not look like the pictures. Have not tasted them yet as I am taking them.
I used white flour (not packed), torbinado sugar & I am in DC. What did I do wrong? Hopefully it tastes good! :-((
Hmm I made them with white flour too last night and didn’t have that problem so am not sure, but yours *look* really good at least! Did they end up turning out ok? Also what oil did you use? I used a food scale to measure the oil (I used canola) but maybe if you used measuring cups, some of it stuck to the measuring cup instead of all getting poured in (or same thing might have happened with the maple syrup)? Just listing ideas I can think of to hopefully help troubleshoot!
They did taste good as everyone liked it & had some before dinner, so no leftovers but it was a challenge to stuff the peanut butter in the middle and roll it again as it was so crumbly. I used melted coconut oil.
I made these for Christmas and they were incredible! 🙂
I added almond butter to half of them and stuffed the other half with homemade cinnamon cashew butter that I made by blitzing cashews in my Vitamix. Everyone was complimenting them and both versions were devoured.
Katie,
I made the dough Christmas and baked them yesterday morning. OMG! These cookies are delicious. I tasted one and I took a handful (small batch) to my acupuncturist. While I was being treated I heard her and the receptionist make what I thought was a comment about the cookies and when she returned to the room commented on the cookies, they loved them. My heart smiled and I was overjoyed to know this recipe is a keeper and I will make these again very soon. I had to send her the link to the recipe.
I learned one very important thing, I will have to double the ingredients the next time around. I used peanut butter in some and a combination peanut butter mixed with almond butter in the rest. Easy to make! Thanks so much Katie. Definitely 5 stars (*****)
Been dabbling in baking since becoming disabled. These were AWESOME. Made them with almond flour due to an oat allergy and replaced the sugar with SweetLeaf stevia bakers blend (SugarLeaf). My kids had to convince my wife that I didn’t get these at the store. Thanks