They Ate All But Three Chewy Cocoa Peanut Butter Chip Cookies

It’s not clear to me how it happened, but somewhere between the pumpkin pie, washing the dishes, opening presents, and setting out all the goodies, all but three of my chewy cocoa peanut butter chip cookies disappeared.

And I faintly recall what sounded like a Food Network cookie review behind me as we washed dishes. There was talk of “they’re so soft,” “I like the crunchy edges,” and “there’s a perfect ratio of chocolate and peanut butter.”

Chew Cocoa Peanut Butter Chip Cookies

Speaking of Christmas cookies, we can’t be the only family that’s overly ambitious with our Christmas baking. Between the bakers in my family, there are six ovens, six mixers, and countless pounds of sugar involved in the making of our annual goodies feast. Of course, we eat a traditional meal of turkey, mashed potatoes, and green bean casserole, too.

And this table is not an accurate account of how many sweets we really had because there are more in the refrigerator and a big stack sitting on my entryway bench that hadn’t made it to the table yet. Luckily, we all pack up containers of our favorites and enjoy them for a few weeks after Christmas.

Sweet wishes,


Chewy Cocoa Peanut Butter Chip Cookies

Staci Mergenthal at Random Sweets
Soft and chewy, this is a chocolate and peanut butter lover's dream cookie.
5 from 1 vote
Prep Time 12 mins
Cook Time 10 mins
Total Time 22 mins
Course Dessert
Cuisine American
Servings 36
Calories 175 kcal


  • 2 cups sugar
  • cups unsalted butter, 2½ sticks, softened
  • 2 eggs, large, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • ¾ cup cocoa
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 10 oz peanut butter chips, 1⅔ cups


  • Heat oven to 350°.
  • In a large bowl, beat sugar and softened butter until light and fluffy.
  • Beat in eggs and vanilla.
  • In a separate bowl, combine flour, cocoa, baking soda, and salt. Add to butter mixture; beating until well combined.
  • Stir in peanut butter chips until distributed evenly into the cookie dough.
  • Drop by teaspoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes. Do not over-bake. The cookies will not look like they are done but they will puff up a little when baking and then they'll drop when they are cooling. They are soft with a little crunch around the edges.
  • Cool on the baking sheet for 10 minutes and then move them to a cooling rack. Store in an airtight container.


Calories: 175kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 28mgSodium: 84mgPotassium: 40mgFiber: 1gSugar: 14gVitamin A: 210IUCalcium: 7mgIron: 1mg
Keyword chocolate and peanut butter, cocoa, cookie dough

All text and images © Staci Mergenthal • Random Sweets

Tried this recipe?Mention @RandomSweets and tag #OurSweetMidwestLife

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