Chocolate Peanut Butter Cookies
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Bring together two iconic flavors with these easy-to-make Chocolate Peanut Butter Cookies. The combination of a crisp cookie, a smooth peanut butter filling, and a rich chocolate shell creates a treat that’s impossible to resist. Great for holiday baking or any time of year, these cookies make a delicious addition to any celebration.
If you’re a fan of chocolate and peanut butter (and really, who isn’t?), then you’re in for a treat with these Chocolate Peanut Butter Cookies. There’s something so satisfying about how these flavors come together, with a rich, creamy peanut butter filling nestled between a crisp cookie base and a smooth chocolate coating. They’re the kind of cookie that checks all the boxes: comforting, a little indulgent, and packed with classic flavors that never go out of style. This is my kind of cookie!
Making them may seem a bit of a process, but they’re actually pretty simple and the results are totally worth it! While I’m not going to say they’re an exact dupe, these cookies have a delicious similarity to the classic Girl Scout Tagalong cookies (a favorite of mine),
As you can see, I whipped these up for the holidays, but you can make them any time of the year. Since Christmas is more than a month away, mine are hanging out in the freezer until the holiday arrives. Get ready to love this recipe!
Why You’ll Enjoy This Recipe
- Chocolate and peanut butter are a classic, hard-to-resist pairing, and these cookies capture that delicious combination in every bite. The smooth, creamy peanut butter filling paired with a rich chocolate coating makes each cookie a little piece of dessert heaven.
- These cookies look fancy, but they’re made with simple, everyday ingredients. Even though they take time to put together, the steps are easy to follow and the effort pays off in the best way.
- Whether it’s the holidays or just a weekend treat, these cookies fit any occasion. They’re perfect for making memories with family or sharing with friends, and they turn any moment into something a little extra special.
Looking for more festive cookie recipes? You’ve come to the right place because I’ve created dozens. Check out this collection of all my best Christmas cookie recipes.
Ingredients
Let’s gather all the ingredients needed for these Chocolate Peanut Butter Cookies. Here’s what to gather:
- Butter – Adds a rich, creamy texture to the cookie dough, helping create that soft, melt-in-your-mouth base.
- Granulated Sugar – Sweetens the dough and gives the cookies a subtle crispness, balancing perfectly with the chocolate and peanut butter.
- Salt – Just a pinch brings out all the flavors, enhancing the sweet and savory notes in every bite.
- Egg Yolks – These yolks add tenderness and richness, creating a cookie that’s soft and a little crumbly.
- Vanilla Extract – Adds warmth and depth, enhancing the overall flavor of the cookie without overpowering it.
- All-Purpose Flour – The foundation of the dough, giving the cookies structure and a classic, satisfying bite.
- Powdered Sugar – Blends smoothly into the peanut butter filling, adding sweetness without any graininess.
- Peanut Butter – The star of the filling, it brings that creamy, nutty goodness that’s simply irresistible with chocolate.
- Heavy Cream – Adds a bit of luxury to the filling, making it smooth and easily spreadable.
- Milk Chocolate – Coats the cookies in a rich, chocolatey layer, giving each bite a smooth and indulgent finish.
- Chocolate-Flavored Candy Coating (Almond Bark) – Makes the chocolate coating sturdy and easier to work with so your cookies set beautifully and have a bit of shine.
How To Make
Okay, we’re ready to bake some cookies and dip them into chocolate. Let’s get to it! I’ll walk you through the steps below. I’ve also provided a full ingredient list and instructions in the printable recipe card below.
- In a large mixing bowl, cream the softened butter on medium speed for about 30 seconds. Add the granulated sugar and salt, beating until well blended. Mix in the egg yolks and vanilla until smooth. Gradually add the flour, beating until a dough forms.
- Cover the dough and refrigerate for at least one hour or until it is firm enough to handle easily.
- Preheat the oven to 375°F. Lightly flour your work surface, then roll the dough to a thickness of about ¼ inch. Use a two-inch round cookie cutter to cut out shapes, gathering and re-rolling any scraps as needed. Place the cookies about one inch apart on an ungreased baking sheet.
- Bake for seven to eight minutes or until the cookies just begin to turn golden around the edges. Remove from the oven and transfer to a wire rack to cool completely.
- In a medium bowl, mix the powdered sugar, peanut butter, and heavy cream until smooth and spreadable. Spread approximately two teaspoons of the mixture onto each cookie, leaving the centers slightly domed. Place the cookies on wax paper.
- In a microwave-safe bowl, combine the milk chocolate and chopped candy coating. Microwave in 30-second intervals, stirring between intervals until the chocolate is fully melted and smooth.
- Dip the peanut butter-topped side of each cookie into the melted chocolate, covering the peanut butter and the sides of the cookie. Place the coated cookies back onto the wax paper and allow the chocolate to set completely.
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- Once the chocolate has set, pack the cookies in an airtight container and store them in the refrigerator for up to seven days.
And that’s a wrap on another fabulous cookie recipe.
If you’re a chocolate and peanut butter lover like me, you’ll find yourself looking for any excuse to whip up another batch.
And don’t be surprised if they disappear faster than you expect—you might want to set a few aside just for yourself! (I won’t tell, it will be our secret.)
Frequently Asked Questions
Can I use dark chocolate instead of milk chocolate?
Absolutely! Dark chocolate will add a richer, slightly less sweet flavor that pairs beautifully with peanut butter. Just be mindful that it may set a bit firmer than milk chocolate (which some might even prefer).
Do I need to store these cookies in the refrigerator?
Because of the peanut butter and cream filling, it’s best to keep these cookies refrigerated. This will keep the filling fresh and help the chocolate coating stay firm. Before serving, let them sit at room temperature for a few minutes to soften slightly.
Can I freeze these cookies?
Yes! These cookies freeze well and can be stored in the freezer for up to a month. Place them in a single layer in an airtight container with parchment or wax paper between each layer to prevent sticking. When ready to enjoy, let them thaw in the refrigerator or at room temperature.
How long will these cookies stay fresh?
Stored in an airtight container in the refrigerator, these cookies will stay fresh for up to one week. They’re perfect to make ahead for a holiday gathering or to keep on hand as a treat.
More Peanut Butter Cookies You’ll Enjoy
- Peanut Butter Lover’s Stuffed Peanut Butter Cookies
- Chocolate Striped Peanut Butter Shortbread Cookies
- Peanut Butter and Jelly Thumbprints
- Peanut Butter Cup Cookies
- Soft Peanut Butter Cookies
I hope these Chocolate Peanut Butter Cookies become a new favorite in your baking lineup! Their perfect mix of rich chocolate and creamy peanut butter on a delightfully crisp cookie makes for a recipe people can’t resist,
If you make them, let me know how they turn out, and feel free to share your experience in the comments below—I’d love to hear from you! A comment and a 5-star rating below are always appreciated.
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Chocolate Peanut Butter Cookies
Ingredients
- 1 cup butter softened
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 egg yolks
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup powdered sugar
- 1 cup peanut butter
- ½ cup heavy cream
- 8 oz. milk chocolate chopped
- 8 oz. chocolate-flavored candy coating almond bark, chopped
Instructions
- In a large mixing bowl, cream the softened butter on medium speed for about 30 seconds. Add the granulated sugar and salt, beating until well blended. Mix in the egg yolks and vanilla until smooth. Gradually add the flour, beating until a dough forms.
- Cover the dough and refrigerate for at least one hour or until it is firm enough to handle easily.
- Preheat the oven to 375°F. Lightly flour your work surface, then roll the dough to a thickness of about ¼ inch. Use a two-inch round cookie cutter to cut out shapes, gathering and re-rolling any scraps as needed. Place the cookies about one inch apart on an ungreased baking sheet.
- Bake for seven to eight minutes, or until the cookies just begin to turn golden around the edges. Remove from the oven and transfer to a wire rack to cool completely.
- In a medium bowl, mix the powdered sugar, peanut butter, and heavy cream until smooth and spreadable. Spread approximately two teaspoons of the mixture onto each cookie, leaving the centers slightly domed. Place the cookies on wax paper.
- In a microwave-safe bowl, combine the milk chocolate and chopped candy coating. Microwave in 30-second intervals, stirring between intervals, until the chocolate is fully melted and smooth.
- Dip the peanut butter-topped side of each cookie into the melted chocolate, covering the peanut butter and the sides of the cookie. Place the coated cookies back onto the wax paper and allow the chocolate to set completely.
- Once the chocolate has set, pack the cookies in an airtight container. Store in the refrigerator for up to seven days.