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Peanut Butter Chocolate Meltaway Cookies Recipe You’ll Love

Peanut Butter Chocolate Meltaway Cookies

Tender cocoa cookies made with creamy peanut butter, butter, and a little cornstarch for a delicate meltaway texture. Optional semisweet chocolate chips add extra chocolate in every bite.
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Prep Time 25 minutes
Cook Time 9 minutes
Total Time 1 minute
Servings: 30 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, softened
  • 1/2 cup (128 g) Creamy peanut butter
  • 3/4 cup (150 g) Granulated sugar
  • 1/2 cup (60 g) Confectioners’ sugar
  • 1 egg Large egg
  • 1 teaspoon Pure vanilla extract
Dry Ingredients
  • 1 3/4 cups (219 g) All-purpose flour
  • 1/2 cup (43–45 g) Unsweetened natural or Dutch-process cocoa powder
  • 2 tablespoons (about 16 g) Cornstarch
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
Optional Addition
  • 1 cup (170 g) Semisweet chocolate chips

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream the softened butter, peanut butter, granulated sugar, and confectioners’ sugar for 2–3 minutes, until light and smooth.
  3. Beat in the egg and vanilla until fully incorporated.
  4. Whisk the flour, cocoa powder, cornstarch, baking soda, and salt in a separate bowl.
  5. Add the dry ingredients to the butter mixture in two or three additions, mixing only until combined. Fold in the chocolate chips if using.
  6. Chill the dough for 30–60 minutes, depending on how soft it feels.
  7. Scoop approximately 1 1/2 tablespoons of dough per cookie and place the portions 2 inches apart on the prepared baking sheets. Flatten each one very slightly if desired.
  8. Bake for 9–12 minutes, until the edges look set while the centers still appear soft.
  9. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a rack. They will firm as they cool while remaining tender.

Notes

Do not overbake. Measure flour by weight when possible, because too much flour can make the cookies dry and crumbly. Store completely cooled cookies in an airtight container.