Ina Garten Chocolate Peanut Butter Cookies Recipe

These Ina Garten Chocolate Peanut Butter Cookies are rich and chewy, which include creamy peanut butter and semisweet chocolate chips. It’s a classic, foolproof recipe, ready in just 25 minutes.

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Ina Garten Chocolate Peanut Butter Cookies Ingredients

• 1 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 1 cup light brown sugar, packed
• ¾ cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups semisweet chocolate chips

How To Make Ina Garten Chocolate Peanut Butter Cookies

1. Preheat the oven: Set oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream butter and sugars: In a large mixing bowl, beat butter, peanut butter, brown sugar, and granulated sugar until smooth and fluffy.
3. Add eggs and vanilla: Mix in the eggs one at a time, then add vanilla extract and blend until combined.
4. Whisk dry ingredients: In another bowl, sift together flour, cocoa powder, baking soda, and salt.
5. Combine mixtures: Gradually stir the dry mixture into the wet ingredients until just combined.
6. Fold in chocolate chips: Stir in semisweet chocolate chips evenly.
7. Shape the cookies: Scoop dough into balls with a cookie scoop or tablespoon and place on prepared baking sheets.
8. Bake the cookies: Bake for 10–12 minutes, until edges are set but centers are soft.
9. Cool before serving: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.

Recipe Tips

• How do I make chewier cookies?
  Slightly underbake them and let them finish setting on the baking sheet.
• Can I freeze the cookie dough?
  Yes, freeze scooped dough balls for up to 3 months. Bake straight from frozen, adding 1–2 minutes to bake time.
• Can I use crunchy peanut butter?
  Absolutely — it will add extra texture and nutty crunch.
• How to make them extra chocolatey:
  Swap semisweet chips for dark chocolate chips or chunks.

What To Serve With Chocolate Peanut Butter Cookies

These cookies are delicious on their own, but also pair well with:

• A glass of cold milk
• Vanilla ice cream
• Hot cocoa
• Fresh berries

How To Store Chocolate Peanut Butter Cookies

Room Temperature: Store in an airtight container for up to 5 days.
Freeze: Store baked cookies in freezer bags for up to 2 months.

Chocolate Peanut Butter Cookies Nutrition Facts

Per Cookie (approx. 1 of 24):

• Calories: 210
• Total Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 25mg
• Sodium: 95mg
• Carbohydrates: 24g
• Fiber: 2g
• Sugar: 15g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and preparation methods.

FAQs

Can I use natural peanut butter in this recipe?
Yes, but make sure it’s well-stirred. The cookies may spread a little more.

Why are my cookies too flat?
The dough may be too warm. Chill it for 30 minutes before baking.

Can I make these cookies gluten-free?
Yes, use a 1:1 gluten-free flour blend.

How do I keep cookies soft after baking?
Store them in an airtight container with a slice of bread to keep moisture locked in.

Try More Recipes:

• Ina Garten Ginger Snap Cookies Recipe
• Ina Garten Pineapple Carrot Cake Recipe
• Ina Garten Fleur de Sel Caramel Recipe