I test a lot of cookie recipes on the blog, and these Salted Double Chocolate Peanut Butter Cookies quickly became my go-to when I want something that’s both comforting and a little grown-up. They’re fudgy in the center, with deep cocoa notes, pockets of melty semisweet chocolate, and the savory backbone of creamy peanut butter. A final kiss of coarse salt on top keeps each bite balanced and interesting.
The method is straightforward and dependable. You cream butter, peanut butter, and sugars until light, add eggs and vanilla, fold in the dry mix, then stir in chips and peanuts. The dough is dropped by two heaping tablespoons for consistently sized cookies that bake evenly, and the short bake time leaves the centers soft while the edges set.
Below you’ll find the exact ingredient list and step-by-step directions I use every time, plus practical shopping notes, common mistakes, substitutions, storage tips, and answers to the questions readers ask most often. No fluff—just the parts that save you time and help you get reliably great cookies.
Ingredients
- 1¼ cups (156.25 g) all-purpose flour — provides structure; spoon into the cup and level or weigh for accuracy.
- ½ cup (43 g) unsweetened cocoa powder — gives chocolate depth; sift if lumpy.
- 1 teaspoon baking powder — helps a light lift.
- ½ teaspoon (0.5 teaspoon) baking soda — balances rise and texture.
- ½ teaspoon (0.5 teaspoon) salt — for internal seasoning; the recipe also calls for coarse salt on top.
- ½ cup (113.5 g) unsalted butter, at room temperature, (4 ounces) — for richness and tender crumb; bring to room temp for proper creaming.
- ¾ cup (193.5 g) creamy peanut butter — adds flavor and moisture; creamy gives a smoother texture than crunchy.
- ⅔ cup (146.67 g) light brown sugar — contributes chew and molasses flavor.
- ⅓ cup (66.67 g) granulated sugar — adds crisp edges and balances sweetness.
- 2 eggs — bind and add lift; use large eggs at room temperature for best incorporation.
- 2 teaspoons vanilla extract — rounds and lifts flavors.
- 1 cup (180 g) semisweet chocolate chips — double chocolate element; stir in for melty pockets.
- ½ cup (73 g) peanuts — for crunch and peanut flavor contrast; salt-roasted or raw both work.
- Coarse salt for sprinkling — finish; adds a bright pop against the sweet chocolate and peanut butter.
What to Buy
Buy ingredients you actually enjoy eating. A decent-quality unsweetened cocoa powder makes a noticeable difference. For peanut butter, choose a creamy jar without too many stabilizers—look for one where peanuts are the first ingredient. Semisweet chocolate chips are versatile; if you prefer a deeper chocolate note, pick chips with higher cacao percentage.
Get coarse salt (flaky sea salt or Maldon) for the top. Regular table salt works in the dough, but the finishing salt should be large flakes so you taste it briefly on the surface. If you don’t have peanuts on hand, you can buy shelled dry-roasted peanuts—chop them if they come whole.
Finally, if you bake in batches, stock up on parchment paper or a silicone mat. They make cleanup painless and help prevent over-browning on the bottoms.
Step-by-Step: Salted Double Chocolate Peanut Butter Cookies
- Position a rack in the center of the oven and preheat to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together 1¼ cups (156.25 g) all-purpose flour, ½ cup (43 g) unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set the dry mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a handheld mixer, beat ½ cup (113.5 g) room-temperature unsalted butter, ¾ cup (193.5 g) creamy peanut butter, ⅔ cup (146.67 g) light brown sugar, and ⅓ cup (66.67 g) granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl as needed.
- Add the 2 eggs one at a time, beating well after each addition. Add 2 teaspoons vanilla extract and scrape the bowl again.
- Add the reserved dry ingredients to the wet mixture and mix on low speed (or stir with a spatula) just until the flour mixture is incorporated. Do not overmix.
- Using a rubber spatula, fold in 1 cup (180 g) semisweet chocolate chips and ½ cup (73 g) peanuts until evenly distributed.
- Drop dough by two heaping tablespoons (about golf-ball size) onto the prepared baking sheets, spacing the cookies about 2 inches apart. Sprinkle a small pinch of coarse salt on top of each dough mound.
- Bake for about 12 minutes, or until the cookie edges are set and the centers are still slightly soft. If baking more than one sheet at a time, rotate the sheets front-to-back and top-to-bottom halfway through baking for even browning.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes, then transfer the cookies to a wire rack to cool completely. Store cooled cookies in an airtight container.
Top Reasons to Make Salted Double Chocolate Peanut Butter Cookies
They hit multiple satisfying textures in a single bite: fudgy center, slightly crisp edges, crunchy peanuts, and melty chocolate. That contrast keeps each bite interesting.
The flavor profile is balanced. Cocoa and semisweet chips deliver chocolate intensity, the peanut butter adds savory nuttiness, and a sprinkle of coarse salt brightens and prevents the whole cookie from tasting cloying.
They’re straightforward to scale. The dough holds up well if you need to double the recipe for a party, and the drop-by-tablespoon method gives consistently sized cookies without special equipment.
Substitutions by Category
- Flour — For a 1:1 substitution, a cup-for-cup gluten-free flour blend designed for baking can work. Expect slight textural differences.
- Cocoa powder — Dutch-processed cocoa can deepen the color and mellow acidity, but adjust leavening in some recipes; this one should hold fine as written.
- Butters and fats — You can swap salted butter for unsalted if you reduce the added salt slightly. Using all peanut butter in place of butter will increase density and chew.
- Sugars — Dark brown sugar can replace light brown sugar for a stronger molasses note. Replacing granulated sugar with coconut sugar changes flavor and browning behavior.
- Chocolate — Use chopped chocolate bars instead of chips for larger, more irregular pockets of chocolate.
- Peanuts — Substitute toasted almonds or chopped pecans if you have a peanut allergy, but that changes the flavor profile.
- Finishing salt — If you lack coarse flakes, a very light sprinkle of kosher salt will do; avoid table salt for finishing because it’s too fine and sharp.
What You’ll Need (Gear)
- Stand mixer with paddle attachment or handheld mixer — for efficient creaming.
- Mixing bowls — at least one medium bowl for dry ingredients and one large bowl if not using a stand mixer.
- Rubber spatula — for folding chips and peanuts without overworking the dough.
- Measuring cups and spoons and a kitchen scale — the recipe includes gram weights; a scale improves consistency.
- Baking sheets — two per batch helps with rotation and even baking.
- Parchment paper or silicone baking mats — prevents sticking and promotes even browning.
- Wire cooling rack — lets cookies cool evenly and prevents soggy bottoms.
Mistakes Even Pros Make
Overmixing after adding the dry ingredients. Once the flour is in, mix only until combined. Overworking develops gluten and yields tougher cookies.
Skipping the scrape. Butter, sugar, and peanut butter can cling to bowl sides; scraping the bowl mid-cream and after adding eggs ensures even texture and proper aeration.
Baking too long. These are meant to be pulled when edges are set and centers are still soft. They firm up as they cool on the sheet.
Using the wrong salt. A tiny pinch of table salt on top tastes harsh. Use flakey or coarse salt for a pleasant burst of flavor.
Better-for-You Options
If you want to reduce sugar, lower the granulated sugar slightly and compensate with a tablespoon or two of applesauce—note this will change texture. Another route is to use a lighter hand with the chips: reduce the semisweet chips to ¾ cup to cut some sugar and chocolate without altering the dough balance too much.
To increase protein and fiber, swap half the all-purpose flour for oat flour or a high-quality whole wheat pastry flour, but expect slightly denser cookies. For a lower-fat version, you can reduce the butter by 1–2 tablespoons and substitute with an equal mass of unsweetened applesauce, though the cookies will be less rich.
Pro Perspective
Consistent cookie size is a quick pro trick for even baking. Use a small cookie scoop or measure two heaping tablespoons for each mound. Cool on the baking sheet for about five minutes—this lets the cookies finish setting without overbaking.
Texture control comes from timing: if you like chewier cookies, take them out when centers look noticeably soft. If you prefer a crisper bite, let them bake an extra minute or two, watching closely.
Try toasting the peanuts briefly before folding them in. Toasting deepens the nutty flavor and adds a pleasant aromatic note that pairs beautifully with the cocoa. Do this on a dry skillet over medium heat for 3–4 minutes until fragrant, then cool before adding.
Storage & Reheat Guide
Store cooled cookies in an airtight container at room temperature for up to 4 days. To extend life, freeze in a single layer on a sheet pan until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature.
To refresh slightly stale cookies or to melt chips for that freshly-baked feel, warm in a 300°F (150°C) oven for 3–5 minutes or pop an individual cookie in the microwave for about 10–12 seconds—watch carefully so it doesn’t get rubbery.
Reader Q&A
Q: Can I use crunchy peanut butter?
A: Yes. Crunchy will add bits of peanut throughout and a more pronounced texture. Keep the amount the same; the dough will be a bit chunkier.
Q: Can I chill the dough?
A: You can. Chilling 30 minutes to an hour firms the dough and can help control spreading. If you chill, allow a minute or two extra bake time as the dough goes in colder.
Q: My cookies spread too much—why?
A: Make sure your butter and peanut butter were at room temperature, not melted. If the dough is too soft, chill for 20–30 minutes. Also confirm you measured flour correctly; too little flour causes excess spread.
Q: Can I freeze the raw dough?
A: Yes. Scoop dough mounds onto a sheet, freeze solid, then transfer to a bag. Bake from frozen, adding 1–2 minutes to the bake time.
Bring It Home
These Salted Double Chocolate Peanut Butter Cookies are forgiving, fast, and full-flavored. Follow the recipe steps, respect the short bake time, and don’t forget the finishing salt. The result is a cookie that’s simple to make but feels special—a reliable recipe to keep for weekday treats, bake sales, and last-minute guests.
Try a batch this week and adjust one variable—bake time, chip amount, or nut choice—to suit your taste. Then let me know which tweak you liked best. Happy baking.
Salted Double Chocolate Peanut Butter Cookies
Equipment
- Oven
- Stand Mixer or Hand Mixer
- Mixing Bowl
- paddle attachment
- Baking Sheets
- Parchment paper or silicone baking mat
- Rubber spatula
- Wire Rack
Ingredients
Ingredients
- 1 1/4 cups 156.25 gall-purpose flour
- 1/2 cup 43 gunsweetened cocoa powder
- 1 teaspoonbaking powder
- 1/2 teaspoon 0.5 teaspoonbaking soda
- 1/2 teaspoon 0.5 teaspoonsalt
- 1/2 cup 113.5 gunsalted butter, at room temperature, (4 ounces )
- 3/4 cup 193.5 gcreamy peanut butter
- 2/3 cup 146.67 glight brown sugar
- 1/3 cup 66.67 ggranulated sugar
- 2 eggs
- 2 teaspoonsvanilla extract
- 1 cup 180 gsemisweet chocolate chips
- 1/2 cup 73 gpeanuts
- Coarse salt for sprinkling
Instructions
Instructions
- Position a rack in the center of the oven and preheat to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together 1¼ cups (156.25 g) all-purpose flour, ½ cup (43 g) unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set the dry mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a handheld mixer, beat ½ cup (113.5 g) room-temperature unsalted butter, ¾ cup (193.5 g) creamy peanut butter, ⅔ cup (146.67 g) light brown sugar, and ⅓ cup (66.67 g) granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl as needed.
- Add the 2 eggs one at a time, beating well after each addition. Add 2 teaspoons vanilla extract and scrape the bowl again.
- Add the reserved dry ingredients to the wet mixture and mix on low speed (or stir with a spatula) just until the flour mixture is incorporated. Do not overmix.
- Using a rubber spatula, fold in 1 cup (180 g) semisweet chocolate chips and ½ cup (73 g) peanuts until evenly distributed.
- Drop dough by two heaping tablespoons (about golf-ball size) onto the prepared baking sheets, spacing the cookies about 2 inches apart. Sprinkle a small pinch of coarse salt on top of each dough mound.
- Bake for about 12 minutes, or until the cookie edges are set and the centers are still slightly soft. If baking more than one sheet at a time, rotate the sheets front-to-back and top-to-bottom halfway through baking for even browning.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes, then transfer the cookies to a wire rack to cool completely. Store cooled cookies in an airtight container.
