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Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies
Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 2011 ed.), pg. 28 and Maida Heatter's Book of Great American Desserts (Alfred A. Knopf, 1982, pg. 289).

I'm sure my love of chocolate comes from my mother, who loves it as much as I do. I always try and take a dessert to her house  every week when I visit. Over the weekend, I whipped up these cookies. They are easy to make and delicious. They are just like plain peanut butter cookies but with a hint of chocolate.

They burn easily on the bottom so be sure and start checking them about 10 minutes after they go in the oven.


  • 2 ounces unsweetened chocolate
  •  1 ounce semisweet chocolate
  • 1 1/2 cups sifted all-purpose flour
  •  3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick (4 ounces) unsalted butter, softened 
  • 1/2 teaspoon vanilla extract
  • 1/2 cup packed dark or light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup smooth peanut butter
  •  1 egg
Bake these cookies one sheet at a time so some won't burn before others are done. Line cookie sheets with parchment paper and position the oven rack in the middle of the oven. Preheat to 375.


Place both chocolates together in a small double boiler over simmering water (low heat) to melt the chocolate.

Sift together the flour, baking soda and salt. Set aside.

Place the butter in the small bowl of an electric mixer and beat until soft. Add the vanilla and both sugars and mix well. Mix in the peanut butter.
Add the melted chocolate and mix. Beat in the egg.
Add the sifted dry ingredients, mixing on low speed until incorporated.
Turn the mixture out onto a piece of foil or wax paper. Shape it into an oblong log. Slice it into 48 pieces.


Take the pieces and roll them into balls. Place them 2 inches apart on the parchment paper.
Use a fork to gently flatten the cookies.


Bake one sheet at a time, about 10-15 minutes, reversing the sheet front to back about half-way through. Press lightly with your fingertip - the cookies should be dry and semi-firm when done. They will become crisp after they cool. Transfer to a cooling rack with a metal spatula.
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