Chocolate cookies with peanut butter frosting will make you say “Where have you been all my life?” Soft chocolate cookies and smooth peanut butter is what you crave.
These delicious, fun cookies have one of the best flavor combinations since peanut butter and jelly. Soft, “Subway size” cookies with a dreamy frosting made with peanut butter and powdered sugar.
- Can I substitute salted butter for unsalted butter?
- Can I use melted chocolate instead of cocoa powder?
- How do I sift powdered sugar without a sifter?
Ingredients for the Cookies
Granulated Sugar and Brown Sugar
I use more brown sugar than regular sugar because it makes for a softer cookie. I prefer the kind of cookie that bends than the ones that break.
Speaking of soft cookies. I’ve learned in the past to always use quality cookie sheets. They really do make a difference.
Also, you don’t ever want to bake your cookies until they’re completely cooked through. Let them finish up their baking after you take them out of the oven. The heat of the cookie will finish it up.
Can I Substitute Salted For Unsalted Butter?
I prefer to use unsalted butter for sweets. I don’t always have it on hand at the same time that I want to make cookies, though.
My easiest solution is to remove ½ teaspoon salt for every stick of salted butter. For this recipe, I used salted butter.
If you want to substitute Unsalted Butter, add ½ teaspoon for each stick, or 1 teaspoon total to the recipe.
Can I Use Melted Chocolate Instead of Cocoa Powder?
Yes, you can substitute melted chocolate but you will need to do some easy calculations.
For every tablespoon of cocoa powder, you can substitute ⅓ of a one-ounce block of unsweetened chocolate. At the same time, you will reduce the butter by one teaspoon for that same amount of powder.
Can I Substitute Hot Cocoa Mix for Cocoa Powder?
I’m a big fan of using what’s in the pantry but I wouldn’t substitute hot cocoa mix for cocoa powder.
Hot cocoa mix has very little cocoa powder because it’s mostly sugar. It would be difficult to make those kinds of calculations.
Ingredients for the Frosting
Whatever you do, check the powdered sugar before you use it. If there are lumps, you will have lumpy frosting.
No one wants lumpy frosting!
Measure out your powdered sugar into a sifter and sift away.
How Do I Sift Powdered Sugar Without A Sifter?
If you don’t have a sifter, that’s okay! Personally, I don’t like using our sifter. It seems to take forever.
If you don’t have a sifter, measure out your powdered sugar into a fine mesh strainer. Over a bowl or dish, hold the strainer with one hand and tap the side of it with the other.
Use smooth peanut butter for the frosting. You don’t want bimpity bumpities, right? I thought we already discussed this with the powdered sugar.
Make sure the peanut butter is at room temperature. You certainly don’t want it refrigerated. You’ll probably never get frosting that way.
I used a container of six different decorations. They were beautiful Autumn colors but you can use any colors you like.
Or, if you prefer, use only the plain frosting. You can take a look at the Great Value 6-cell Autumn Candy Sprinkles decorations I used at Walmart. Keep in mind that it’s probably a seasonal item and only available at certain times of the year.
You can use chocolate sprinkles/jimmies or finely chopped peanuts for toppings as well.
You can keep these cookies on the counter in an airtight container for about 4 days. If your kitchen is pretty hot, you may want to keep them in the refrigerator instead.
More Cookies, Please
Since 24Bite is about learning to make the things you crave, I can’t imagine not having cookies. Here are some more cookies I’ve made.
- Old Fashioned Oatmeal Carrot Cookies
- Lemon Cookies with White Chocolate Drizzle
- Easy Brownies with Caramel Dulce de Leche
If you like, check out all my Cookie recipes here.
Chocolate Peanut Butter CookiesTap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
- 1 ¾ cup All Purpose Flour
- ½ cup Natural Unsweetened Cocoa Powder, like Hershey's
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 1 cup Salted Butter, two sticks, softened (omit salt if using Unsalted Butter, add 1 teaspoon salt)
- 1 ¼ cup Brown Sugar, packed
- ½ cup Granulated Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
Peanut Butter Frosting
- ½ cup Peanut Butter, smooth
- 3 cups Powdered Sugar, sifted to remove lumps
- ⅓ cup 2% Milk, up to ½ cup
- Various candy decorations, optional
- Preheat oven to 350℉.
- Whisk together flour, cocoa, baking soda and baking powder in medium bowl until well combined. Set aside. (If using, unsalted butter, add 1 teaspoon salt as well.)
- Beat butter, brown sugar and granulated sugar in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add flour mixture, about ½ cup at a time, mixing well after each addition.
- With 2" cookie scoop (or 2 tablespoons per cookie), drop on parchment paper lined cookie sheet, about 2 inches apart. No need to roll into a circle or flatten.
- Place cookies in preheated oven for 12 to 14 minutes. Cookies should be set around the outside but will still look a little wet in the center. They will continue cooking while cooling. Do not overcook.
- Remove from oven and cool on wire rack until cool enough to remove from pan then allow to cool completely before adding frosting.
- Check to see if there are lumps in the powdered sugar and sift, if necessary.
- Mix together peanut butter, powdered sugar and ⅓ cup milk until smooth. You'll be starting with ⅓ cup milk but you can use up to ½ cup total to get the consistency you desire.
- Once cookies are completely cooled, spread frosting on each. Sprinkle with candy decorations, if desired. Be sure to add your decorations before the frosting sets.
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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