Soft and fudgy chocolate peanut butter cookies, with thick ribbons of peanut butter swirled into each bite.
I found you a new favorite cookie.
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)
Whitney says
18th December 2017 at 9:02 amOh, splenderous!
Emily says
18th December 2017 at 1:48 pmI 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
yang says
12th July 2019 at 10:14 amwhen i try it..taste like sh..try tripling the ingredients…so much cocoa,less sugar so when its done..taste bitter. i regret trying the recipe..
Jason Sanford says
12th July 2019 at 10:27 amI can’t really understand what you’re trying to say in your comment. Did you triple the recipe? Or cut back on the sugar (you mentioned “less sugar”)? I’d love to help figure out what you did wrong but just need more information about what specific ingredients you used and what changes you made to the original recipe.
Jason
Nina says
19th December 2017 at 1:25 amThese look wonderful. I love the ribbon of peanut butter. I’ll be making these for sure.
Nicole @ Bento Momentos says
19th December 2017 at 6:45 amThese look so moist!
Jen says
19th December 2017 at 8:51 amThese 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…
Jason Sanford says
19th December 2017 at 9:42 amCookies with oat flour will be a bit sweeter and chewier.
Tereza says
19th December 2017 at 10:33 amThe video says bake at 350, but the written directions say 325. Which is correct? I can’t wait to make these!
Jason Sanford says
19th December 2017 at 11:11 amThanks 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)
Daniela says
19th December 2017 at 10:56 amUAu! 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!
Jason Sanford says
19th December 2017 at 11:11 amKatie 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.
nicole says
19th December 2017 at 10:57 amcould I use almond flour?
Jason Sanford says
19th December 2017 at 11:10 amKatie 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.
Dolores Gaona says
19th December 2017 at 1:19 pmWe 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?
Jason Sanford says
19th December 2017 at 1:45 pmI 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?
Dolores says
19th December 2017 at 3:59 pmI used white flour, monk fruit sugar and coconut oil. Flour was not packed and we are at low elevation.
Jason Sanford says
19th December 2017 at 4:10 pmI’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?
Dolores says
19th December 2017 at 5:24 pmWe 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.
Amie says
6th May 2018 at 4:41 pmHmmm… I had the same issue with using coconut sugar. Definitely very crumbly and an interesting texture!
Ashleigh Keen says
12th September 2018 at 4:17 amYep 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.
maribel says
19th December 2017 at 1:31 pmPerfect timing! Going to make these for a cookie swap on Thursday. Thanks for the recipe.
maribel says
20th December 2017 at 2:20 pmThey are so yummy. Mine flattened out a bit too much, but the taste was wonderful!
Kyleigh says
20th December 2017 at 10:51 pmDo 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:)
Mischelle says
21st December 2017 at 1:02 amSome 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.
Mel says
9th February 2019 at 8:16 amIt literally says so in the recipe
Kayleigh says
9th February 2019 at 8:19 amYeah in the article near the top lol
Cassie Autumn Tran says
21st December 2017 at 3:01 amLooks fantastic! I would have totally eaten that invisible cookie. Or two. Or three. 😉
Deb-do says
21st December 2017 at 12:16 pmYUM! Definitely gonna make this!😊 Can you definitely make some more healthy cookie recipes? I love making your cookies! They always turn out great
Jason Sanford says
21st December 2017 at 6:36 pmhttps://chocolatecoveredkatie.com/chocolate-covered-recipes/healthy-cookies-and-bars/ healthy cookies 🙂
Brayley Smith says
21st December 2017 at 12:17 pmGreat looking recipe!
Carrie says
21st December 2017 at 12:18 pmOMG! I NEED THESE IN MY LIFE. NOW. KATIE I’LL PAY FOR YOU TO MAKE AND BRING THEM TO MY DOOR LOLOL
Brenda says
21st December 2017 at 9:49 pmThese were AMAZING! My whole family loved them and they were so quick and easy to make! I will definitely be making them again. 🙂
JN says
25th December 2017 at 2:52 pmI 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! :-((
Jason Sanford says
26th December 2017 at 2:02 amHmm 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!
JN says
26th December 2017 at 11:13 amThey 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.
Ashley says
26th December 2017 at 4:31 amI 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.
Tamara says
27th December 2017 at 12:34 pmKatie,
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 (*****)
keith says
1st January 2018 at 9:54 pmBeen 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
Joanna Ruckenstein says
15th January 2018 at 5:33 pmHi Katie & fellow bakers!
I’m a chef and trying out many different recipes this month to find the perfect cookies, cakes, etc…and now vegan products as I have a lot of vegan clients.
Just made these and here are my comments:
The dough was a good consistency when mixed together. I used grapeseed oil for the fat and brown sugar as the sugar. I also used half semi-sweet chocolate chips and half white chocolate chips. But the rest I followed the recipe as written.
I froze them about 15 min. for the cookie dough to firm up and placed the pb globs in the freezer simultaneously. Stuffing and re-rolling worked out well.
Baked at 325 for 12 min.
I think the cookies need a bit more sweetness and fat. I will try finding a good coconut free vegan butter/margarine I can use as I think that will bring the dough taste up a notch.
That said, I told her already, but Katie your sweet potato brownies are amazing!! I served them again to a new client for a 10 person dinner party, warmed them in the oven, topped them with caramelized bananas and sugary walnuts and they were a huge hit!
B says
16th January 2018 at 12:31 pmCould whole wheat flour be used in these cookies? Would it make them dry?
Rachel says
2nd February 2018 at 9:25 amHow much peanut butter do you add? I don’t see the amount. Going to make this for my kid’s lunches next week 🙂
Jason Sanford says
2nd February 2018 at 10:59 amIt’s hidden in the instructions but is there – hope this helps! For easier handling, freeze about 10-15 blobs of nut butter (about 1/2 tsp each) before beginning.
Kelly says
6th March 2018 at 12:01 amI made these without the filling and they were scrupulous! I used rolled oats that Input in the food processor until it was flour. This recipe is going on my permanent list! Thank You Katie!
Jeff Wakeling says
29th July 2018 at 6:34 pmThese are so good. I’m not much of a baker or a cook but I have found following these recipes rather enjoying to make. I like the videos that are provided to help me.
Thank you!
jeff wakeling says
1st August 2018 at 2:36 amThis is the same batch from Sunday but these came out best!
Sarah says
16th August 2018 at 4:42 pmJust baked these cookies. I subbed apple sauce for the oil and reduced the amount of sugar. Mine didn’t flatten out, but they taste incredible. I love the way the peanut butter oozes out. Delish!
Aaron says
17th August 2018 at 1:22 pmI did not have any chocolate chips on hand, but had to try making these anyway. They are absolutely amazing, especially if you are a lover of the chocolate-peanut butter combo like I am! I am having a lot of trouble not eating them all before my partner gets home from class. They’re that good.
Shaynee says
5th September 2018 at 12:12 pmHi Katie, how much peanut butter? For these cookies?
Maja says
25th September 2018 at 2:16 amHey Katie 🙂 I’m planning to make theese but I’d like to know first what flour and sugar do you think is the best to use for them to turn out as close as possible in consistency to regular chocolate chip cookies? I also want to make them as healthy as possible so I really wanna use oat flour and coconut sugar but I’m kind of scared what the consistency will be like.
Joanna says
20th October 2018 at 3:24 pmI made these earlier and I think they’re the best vegan cookies I’ve ever had! I’ll definitely have to make them again.
Rebekka says
30th October 2018 at 6:02 amI made these tonight and played around with the recipe a little as I don’t like to use sugar. Instead of the sugar I used 4-5 tbsp of organic rice syrup, and omitted the maple syrup (as the batter was sweet enough with the rice syrup). My batter was extremely pliable, not dry at all and very easy to roll. So if anyone is having trouble with dryness, I suggest cutting the dry sugar out and using rice syrup or maple syrup instead. 4-5 tbsp is more than enough to give it a sweet kick… and makes the batter oh so easy to smoosh! Great recipe!
koda says
4th November 2018 at 7:38 pmWhat is the difference between packed flour and non packed flour?
Jason Sanford says
5th November 2018 at 7:27 amLoosely packed means you don’t press it down firmly into the measuring cup.
Jasmine says
19th May 2019 at 7:16 pmRecipe does not make sense. There is not enough liquid. I had to almost triple the oil and milk. Used regular white flour, white sugar, vegetable oil. Following the directions left me with a barely moistened powder. Hopefully my additions make the cookies work out so it wasn’t all a waste of ingredients!
Jason Sanford says
20th May 2019 at 7:00 amHmm so strange, I’ve never had a problem when making these, but it might be an issue with packed vs nonpacked flour – did you pack your flour or leave it loosely packed in the cup? If using a food scale, I do 120grams = a cup as a general rule in recipes, which is loosely packed, and that ratio works well here too. Might also be a climate thing, are you in a dry climate?
Jason
Ashley says
25th May 2019 at 12:16 amOh my gosh these are good! I don’t remember the last time I had a cookie turn out so well! Thank you for sharing!
beth says
13th June 2019 at 7:03 pmReally good, the chocolate part is very rich though and more like a brownie.