Description
These Indulgent Chocolate Peanut Butter Cookies combine rich cocoa, creamy peanut butter, and a hint of chocolate fudge pudding for an irresistible treat. Perfectly chewy and intensely flavorful, these cookies satisfy your chocolate and peanut butter cravings with each bite.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 0.25 cups black cocoa powder (use less than regular cocoa to mitigate bitterness)
- 1 small box chocolate fudge pudding mix (can substitute with any chocolate dessert mix)
- 0.5 cups powdered milk (omit or replace with extra liquid if desired)
- 0.5 teaspoons baking soda (ensure it’s fresh for optimal results)
- 1 cups granulated sugar (can switch to coconut sugar for a healthier option)
Wet Ingredients
- 0.5 cups salted butter (swap for unsalted butter plus a pinch of salt if preferred)
- 1 large egg (or try a flax egg for a vegan option)
- 2 tablespoons whole milk (can substitute with any non-dairy milk if needed)
- 1 teaspoon vanilla extract (opt for pure vanilla for the best results)
- 1 cups peanut butter (creamy or chunky works well)
Additional Ingredients
- 1 cups powdered sugar (no substitutes recommended)
- 0.5 teaspoons salt (sea salt adds an extra layer of nuance)
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, black cocoa powder, chocolate fudge pudding mix, powdered milk, and baking soda until well combined to ensure an even distribution of the leavening agent and flavors.
- Cream Butter and Sugars: In a separate bowl, using a hand or stand mixer, cream the salted butter and granulated sugar until light and fluffy, approximately 3-5 minutes. This step is crucial to incorporate air for a tender cookie texture.
- Add Wet Ingredients: Beat in the egg, followed by the whole milk and vanilla extract, mixing until fully incorporated and smooth. If using a flax egg, prepare it in advance and add at this stage.
- Combine Peanut Butter and Powdered Sugar: In another bowl, mix the peanut butter with the powdered sugar and salt until smooth. This mixture adds richness and sweetness to the dough.
- Mix Wet and Dry Components: Gradually add the dry ingredient mixture into the butter mixture, mixing on low speed to avoid overworking the dough. Fold in the peanut butter and powdered sugar mixture until the dough comes together uniformly.
- Chill Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes to firm up, which helps in handling the dough and improves cookie structure.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats for easy removal.
- Shape Cookies: Using a cookie scoop or tablespoon, portion out dough balls and place them on the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes until the edges are set but the centers remain soft. Avoid overbaking to keep the chewy texture.
- Cool Cookies: Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents breaking and maintains shape.
Notes
- Substitute granulated sugar with coconut sugar for a healthier sweeter option.
- Use unsalted butter plus a pinch of salt if preferred to better control salt levels.
- A flax egg can be used to make the recipe vegan, but textural differences may occur.
- Omit powdered milk or replace with additional liquid milk alternative for lactose intolerance.
- Ensure baking soda is fresh for optimal rising and texture.
- Chilling the dough helps reduce spread during baking for thicker cookies.
