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
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(NO black beans, NO tofu)
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!
Really good, the chocolate part is very rich though and more like a brownie.
OMG! I love these! I didn’t have time to freeze the peanut butter, so i made a small dent in each of the cookies and placed the liquid peanut butter in the middle.
Greetings from Austria 🙂
Made with oat flour and honey, these were delicious and a hit with my dinner group. Upped the proportions a bit to get 16 cookies.
P.S. Scooping out a bunch of 1/2 tsp globs of peanut butter was non-trivial and freezing it didn’t really help, as it quickly softened when I removed it from the freezer. Next time I will skip that and just smear some on with a butter knife.
P.P.S. I think it might be easier to fold the dry ingredients into the wet ones.
Makeup tutorial using only vegan and cruelty-free makeup and cosmetics.
It would be so great to have all measurement in grams! It’s so much easier to use food scale than cups/ teaspoons. I think I’ve put too much flour due to this and ruined the recipe:(((
I’ve made these so many times! I am not talented with making my desserts look good and yet I can pull these off. It feels nice to bring food to a party that isn’t a “well it tastes so much better than it looks” thing.
This looks like a variation of the Chocolate Pixie Cookie in Katie’s first cookbook, which I have been making for my husband in a sugar-free version due to his diabetes. They are SOOOOO good and I’m giving them a 5-rating since I know these will be just as good with the added peanut butter! I’m looking forward to trying the recipe with the peanut butter next time. They freeze well and I defrost a few at a time to keep him from overeating them! Our other diabetic friend loves them, too.
Above you make the comment that it is okay to eat these raw since there isn’t any eggs and I think it is important to note that the “dangers” that come with eating raw cookie dough is attributed to the raw egg AND raw flour (wheat, white, spelt).
That being said, this is a great recipe. They aren’t as sweet as some cookies and I appreciate that.