You know the classic treat muddy buddies or puppy chow? Where you shake cereal in a combo of melted chocolate and peanut butter and then shake them again in powdered sugar? These cookies are and ode to that.

Fudgy chocolate is piped over soft peanut butter cookies and then they’re pressed into powdered sugar to coat. These cookies are absolutely a special treat!

Whether you’re making these as a stand-alone dessert or as part of a holiday cookie tray, they will definitely be a hit.

Jump to:

• Ingredients
• How to Make Chocolate Peanut Butter Cookies
• Top Tips
• More Cookies We Love with Chocolate & Peanut Butter
• Recipe for Chocolate Peanut Butter Cookies

Ingredients

For the cookies:

• 1/2 cup butter, softened
• 1/2 cup smooth peanut butter
• 1/2 cup white sugar
• 1/2 cup firmly packed brown sugar
• 1 egg
• 1 1/4 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the chocolate frosting:

• 1 cup semi-sweet chocolate chips,
• 1/4 cup butter
• 1/4 cup creamy peanut butter
• 1 teaspoon vanilla

For topping:

• 1 1/2 cups powdered sugar

The base of this treat is a classic peanut butter cookie. I just loved the dressed up result, bit it will stand on it’s own, too!

How to Make Chocolate Peanut Butter Cookies

Start by preheating your oven to 375 degrees. Line a baking pan with baking parchment and set it to the side.

In the bowl of a stand mixer, add your butter, peanut butter and sugars. Beat on high speed for about five minutes, until light and fluffy. Add in the egg, scrape down the sides of the bowl, and beat until the egg is fully incorporated.

In a separate bowl, add the flour, baking soda, baking powder, and salt. Whisk it together to combine.

Pour the flour mixture into the stand mixer bowl. Beat until everything is just combined.

Roll the dough into balls 1″ big and place on the cookie sheet about 3″ apart to allow them room to spread.

Top Tips

Can I freeze these cookies?

These cookies don’t freeze. If you want to make these cooking in advance, I’d suggest freezing after baking the peanut butter cookies, then thawing and finishing the process when you’re ready to serve them.

Can I use natural peanut butter in this recipe?

I haven’t tested this recipe with natural peanut butter. In the past, I haven’t had great luck baking with natural peanut butter so when I bake – especially cookies – I prefer to use regular peanut butter.

Is the powdered sugar step essential?

Essential, no – but I do feel like it ties the whole cookie together. Pressing it into the powdered sugar helps the chocolate spread across the top and hides any imperfections.

More Cookies We Love with Chocolate & Peanut Butter

Chocolate and Peanut Butter are one of my all-time favorite flavor combos so I’ve remixed them in lots of different ways – including several cookies!

Peanut Butter Chocolate Chip Cookies are one of my favorites – as are the mirror version, Chocolate Peanut Butter Chip Cookies.

Peanut Butter Pudding Cookies are always a crowd favorite and Chocolate Chip Peanut Butter Pretzel Cookies are also a really fun take. When I’m not baking for a whole crowd, Reese’s Peanut Butter Cookie for 2 is a sure bet!

Need even more cookie goodness? Here are some fresh bakes from other bloggers!

Friday Christmas Cookie Recipes

• Big Soft Ginger Cookies from Jolene’s Recipe Journal
• Chai Snickerdoodles from The Spiffy Cookie
• Chewy Oatmeal Ginger Cookies from Family Around the Table
• Chocolate Peppermint Crunch Cookies from Karen’s Kitchen Stories
• Christmas Ritz Cracker Cookies from Jen Around the World
• Cinnamon Toast Macaron from A Kitchen Hoor’s Adventures
• Cranberry Pistachio Biscotti from Sweet Beginnings
• Cranberry Thumbprint Cookies from Cheese Curd In Paradise
• Double Chocolate Cherry Almond Oatmeal Cookies from Magical Ingredients
• Double Peppermint Cookies from Daily Dish Recipes
• Grinch Cookies from Devour Dinner
• Italian Pistachio Cookies from Take Two Tapas
• Old-Fashioned Jubilee Jumbles Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Peppermint Shortbread from A Day in the Life on the Farm
• Reindeer Cookies from Kathryn’s Kitchen Blog
• Sugar Cookie Bars from Leftovers Then Breakfast
• Thumbprint Cookies from Palatable Pastime
• White Chocolate Cranberry Oatmeal Cookies from Art of Natural Living

Recipe for Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies

Yield: 2 Dozen

Print

Ingredients

For the cookies:

• 1/2 cup butter, softened
• 1/2 cup smooth peanut butter
• 1/2 cup white sugar
• 1/2 cup firmly packed brown sugar
• 1 egg
• 1 1/4 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the chocolate frosting:

• 1 cup semi-sweet chocolate chips,
• 1/4 cup butter
• 1/4 cup creamy peanut butter
• 1 teaspoon vanilla

For topping:

• 1 1/2 cups powdered sugar

Instructions

1. Preheat the oven to 375 degrees. Line a baking pan with parchment and set aside.
2. With a stand mixer or hand mixer, cream together the butter, peanut butter and sugars until light and fluffy - about five minutes.
3. Beat in the egg.
4. In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
5. Add the dry ingredients to the peanut butter mixture and beat until just combined.
6. Roll into 1" balls and place 3" apart on the cookie sheet.
7. Bake for 9-11 minutes, until lightly browned around the edges. Let cool completely.
8. When the cookies are cool, add the chocolate chips, butter, and peanut butter to a microwave safe bowl and microwave on half power in 30 second intervals, stirring well after each time, until melted and smooth.
9. Let the chocolate mixture cool until it's closer to a frosting consistency, stirring every minute or so. Transfer to a piping bag or ziplock with the corner cut.
10. Pipe the chocolate frosting onto the cooled peanut butter cookies in swirls. You won't see the piping when it's done so don't worry about it looking pretty!
11. Place the powdered sugar in a shallow bowl.
12. Turn each iced cookie upside down into the powdered sugar and press down to coat.