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Ina Garten Chocolate Peanut Butter Cookies

Ina Garten Chocolate Peanut Butter Cookies That Melt in Your Mouth

Delicious Ina Garten Chocolate Peanut Butter Cookies combining creamy peanut butter and rich chocolate, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter Adds richness and moisture; substitute with margarine for a dairy-free option.
  • 1 cup Creamy Peanut Butter Provides flavor and fat; use crunchy peanut butter for added texture.
  • ¾ cup Light Brown Sugar Contributes moisture and a hint of caramel flavor; can replace with dark brown sugar for a deeper taste.
  • ½ cup Granulated Sugar Sweetens the cookies; try alternative sugars like coconut sugar for a twist.
  • 2 large Large Eggs Binds ingredients together; for vegan options, flaxseed or chia egg can be substituted.
  • 1 teaspoon Pure Vanilla Extract Enhances overall flavor; it can be omitted or replaced with almond extract for variety.
  • 1 ½ cups All-Purpose Flour Provides structure; use a 1:1 gluten-free flour blend for a gluten-free version.
  • ⅓ cup Unsweetened Cocoa Powder Adds a deep chocolate flavor; Dutch-process cocoa can also be used for richness.
  • 1 teaspoon Baking Soda Leavening agent for a lighter texture; ensure it’s fresh for optimal results.
  • a pinch Salt Balances sweetness; can be omitted if using salted butter.
  • 1 cup Semisweet Chocolate Chips Use dairy-free chocolate chips for a vegan variation; they melt beautifully into the cookies.

Equipment

  • Mixing Bowl
  • hand mixer
  • Baking Sheets
  • Parchment paper
  • Spatula
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a mixing bowl, beat together 1 cup of unsalted butter and 1 cup of creamy peanut butter with ¾ cup of light brown sugar and ½ cup of granulated sugar for 2-3 minutes until smooth and fluffy.
  3. Add 2 large eggs one at a time, mixing well after each addition, then pour in 1 teaspoon of pure vanilla extract and beat until fully incorporated.
  4. In another bowl, sift together 1 ½ cups of all-purpose flour, ⅓ cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and a pinch of salt.
  5. Gradually mix the dry ingredients into the wet mixture until just combined, avoiding overmixing.
  6. Stir in 1 cup of semisweet chocolate chips evenly throughout the dough.
  7. Scoop out portions of the dough onto prepared baking sheets, leaving about 2 inches between each cookie.
  8. Bake for 10-12 minutes until the edges are set and the centers are soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 11gVitamin A: 200IUCalcium: 20mgIron: 0.6mg

Notes

Chill the dough if it feels warm to prevent spreading. Store in an airtight container with a slice of bread to maintain moisture.

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