Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies



Total time



Chocolate and peanut butter: A marriage made in cookie heaven!

These are so much fun, cracked all over and forming dark ridges on the white-dusted tops: hide them well! Dear Gluten-Free Friends, you’ll be happy to know these are every bit as delicious made with Gluten-Free flour!


  • 1 cup smooth peanut butter, try your best for unsalted

  • 1 tablespoon instant coffee powder, decaf OK

  • 1 cup best-quality semisweet chocolate chips

  • 1 cup sugar

  • 1/4 cup cocoa powder

  • 1/4 cup water, milk or dairy-free milk

  • 2 eggs

  • 1/2 teaspoon salt (skip if you used salted peanut butter)

  • 1 teaspoon baking soda

  • 1 teaspoon vanilla extract

  • 2 1/2 cups flour: all-purpose, whole wheat pastry, or spelt (gluten-free: use any GF flour)

  • Powdered sugar, sifted


  • Preheat oven to 190 degrees celsius.
  • Melt the peanut butter, coffee powder, chocolate chips, sugar, cocoa and water on a very low flame in a saucepan. This step will only take a minute or two, so please watch it carefully.
  • Turn off the flame, let the mixture cool slightly, and add all remaining ingredients.
  • Mix thoroughly by hand.
  • Form little balls and roll them in the powdered sugar.
  • Place on a foil-lined cookie sheet and flatten slightly.
  • Bake 8 to 10 minutes until they look cracked all over.

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