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:
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(NO black beans, NO tofu)
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
Hi 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!
Could whole wheat flour be used in these cookies? Would it make them dry?
How much peanut butter do you add? I don’t see the amount. Going to make this for my kid’s lunches next week 🙂
It’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.
I 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!
These 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!
This is the same batch from Sunday but these came out best!
Just 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!
I 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.
Hi Katie, how much peanut butter? For these cookies?
Hey 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.
I made these earlier and I think they’re the best vegan cookies I’ve ever had! I’ll definitely have to make them again.
I 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!
What is the difference between packed flour and non packed flour?
Loosely packed means you don’t press it down firmly into the measuring cup.
Oh my gosh these are good! I don’t remember the last time I had a cookie turn out so well! Thank you for sharing!