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.
Also Try These Sweet Potato Brownies
The peanut butter pixie recipe is super easy.
You can even make the dough weeks in advance, roll it into balls, and freeze.
Then 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 straight from 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 below 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 with my Vegan Peanut Butter Cookies…
Above – watch me make the cookies!
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
Ingredients
- 1 cup spelt, white, or oat flour (For low carb, try these Keto Chocolate Cookies)
- 6 tbsp cocoa powder
- 6 tbsp sugar, unrefined if desired
- ¼ tsp baking soda
- ¼ tsp salt
- 1/4 cup 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.View Nutrition Facts
Video
Notes
This Week’s Trending Recipes:
Keto Muffins – 6 Ingredients
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
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.
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.
It literally says so in the recipe
Yeah in the article near the top lol