If you love a cookie that balances deep chocolate, nutty peanut butter, and a pop of coarse salt, these are for you. They come together with familiar pantry staples and bake into slightly crackled, chewy-on-the-inside rounds studded with melty chips and crunchy peanuts. I make a big batch whenever friends or family stop by — they disappear fast.

This recipe is straightforward but rewards small, intentional moves: measure the flour properly, don’t overmix once you add the dry ingredients, and give the cookies room to spread. I’ll walk you through every step, what to buy, sensible swaps, and real-world troubleshooting so your first tray comes out exactly as you hope.

What to Buy

Ingredients

1¼ cups (156.25 g) all-purpose flour — provides structure; spoon into the cup and level for accuracy.
½ cup (43 g) unsweetened cocoa powder — gives the cookies that rich chocolate backbone; use dutch-process or natural based on preference.
1 teaspoon baking powder — adds lift and lightness.
½ teaspoon (0.5 teaspoon) baking soda — balances rise and spread; fresh is best.
½ teaspoon (0.5 teaspoon) salt — builds overall flavor in the dough.
½ cup (113.5 g) unsalted butter, at room temperature, (4 ounces ) — for richness and tender crumb; keep it soft but not greasy.
¾ cup (193.5 g) creamy peanut butter — brings nutty flavor and chew; creamy blends into dough better than chunky here.
⅔ cup (146.67 g) light brown sugar — adds moisture and depth from molasses.
⅓ cup (66.67 g) granulated sugar — balances sweetness and helps with edge crisping.
2 eggs — binders that add tenderness and structure.
2 teaspoons vanilla extract — rounds flavors and lifts the chocolate note.
1 cup (180 g) semisweet chocolate chips — pockets of melty chocolate throughout every bite.
½ cup (73 g) peanuts — for crunch and a second peanut texture; chop if you want smaller pieces.
Coarse salt for sprinkling — a small pinch on top brightens and balances the sweetness.

Step-by-Step: Salted Double Chocolate Peanut Butter Cookies

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a medium bowl, whisk together 1¼ cups (156.25 g) all-purpose flour, ½ cup (43 g) unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt until evenly combined. Set the dry mixture aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld mixer, beat ½ cup (113.5 g) unsalted butter (room temperature), ¾ cup (193.5 g) creamy peanut butter, ⅔ cup (146.67 g) light brown sugar, and ⅓ cup (66.67 g) granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl as needed.
Add the 2 eggs one at a time, beating well after each addition. Add 2 teaspoons vanilla extract and scrape the bowl so everything is incorporated.
With the mixer on low speed (or by hand with a spatula), add the reserved dry ingredients and mix just until combined. Do not overmix.
Using a rubber spatula, fold in 1 cup (180 g) semisweet chocolate chips and ½ cup (73 g) peanuts until evenly distributed.
Drop the dough by two heaping tablespoons onto the prepared baking sheets, spacing the cookies about 2 inches apart to allow for spreading.
Sprinkle a small pinch of coarse salt on top of each cookie.
Bake on the center oven rack for about 12 minutes, or until the edges are set and the outsides look firm while the centers remain slightly soft.
Remove the baking sheets from the oven and let the cookies cool on the sheets until they firm up, then transfer to a wire rack if desired. Store cooled cookies in an airtight container.

Top Reasons to Make Salted Double Chocolate Peanut Butter Cookies

Complex flavor in one bite — deep cocoa, nutty peanut butter, melty chocolate chips, and a hint of coarse salt.
Easy, pantry-friendly ingredients — most items are staples, so you can bake on short notice.
Great texture contrast — crisp edges with soft, slightly gooey centers and a touch of crunch from the peanuts.
Family-pleasing and versatile — they work for lunchboxes, dessert plates, or a simple snack with coffee.
Scales well — you can double the batch and freeze dough balls for quick baking later.

Substitutions by Category

Flour — If you need a gluten-free option, use a 1:1 gluten-free all-purpose blend designed for baking; expect a slight texture difference.
Cocoa — Natural or dutch-process both work; dutch-process will be a touch darker and smoother in flavor.
Butter — If you only have salted butter, reduce any added salt and skip the extra pinch on top or use less coarse salt.
Peanut butter — Creamy peanut butter gives the best texture here; you can use a natural style but stir it well first (may affect spread).
Chocolate chips — Semisweet is called for; bittersweet or dark chips will make the cookies less sweet and more chocolate-forward.
Peanuts — Substitute toasted almonds or chopped pecans if preferred for similar crunch (no quantity change needed).
Sugars — Light brown sugar lends moisture and caramel notes; dark brown will intensify that flavor but keep the same amount.

What You’ll Need (Gear)

Stand mixer with paddle attachment or handheld mixer
Medium mixing bowl and large mixing bowl
Measuring cups and spoons (or kitchen scale for precision)
Rubber spatula for folding
Baking sheets and parchment paper or silicone mats
Wire cooling rack
Spoon or small cookie scoop (two heaping tablespoons or a 1.5-inch scoop)

Mistakes Even Pros Make

Overmixing after adding the dry ingredients — it tightens gluten and yields tougher cookies. Mix just until combined.
Using melted butter or butter that’s too soft — the dough will spread too much. Aim for room-temperature but still slightly firm butter.
Placing trays too close together in the oven — poor airflow causes uneven browning. Use the center rack and rotate sheets if needed.
Skipping the coarse salt — a tiny pinch on top is crucial for balance; without it, the cookie can taste flat.
Removing cookies immediately from the sheet — they finish setting on the hot tray. Let them firm up for a few minutes.

Better-for-You Options

Reduce sugar slightly by swapping half the granulated sugar for a natural sweetener like coconut sugar (same volume, different flavor profile).
Swap half the chocolate chips for chopped dark chocolate (70% cacao) to cut perceived sweetness while keeping rich flavor.
Use natural peanut butter with no added sugar or oil to lower processed ingredients; note it may affect spread and texture.
Portion smaller cookies by using a one-tablespoon scoop to reduce calories per cookie and extend servings.

Pro Perspective

Timing and temperature

Oven temperature and timing matter. I keep my oven at 350°F (175°C) and watch the edges around minute 10. They should look set while the centers remain slightly soft — that’s the sweet spot for chewy centers once cooled.

Texture control

If you want cakier cookies, add a touch more flour (about a tablespoon) next time and avoid creaming the butter and sugar too long. For chewier cookies, make sure you’re using light brown sugar and don’t overbake.

Make-ahead and dough handling

For more controlled spread and deeper flavor, chill the dough for 30–60 minutes before baking. If you’re short on time, bake immediately but expect a slightly thinner cookie.

Storage & Reheat Guide

Room temperature: Store in an airtight container for up to 3 days. Put a slice of bread in the container to help keep them soft.
Refrigeration: Cookies will last up to a week refrigerated, though they can firm up; bring to room temperature before serving.
Freezing: Freeze cooled cookies in a single layer, then transfer to a sealed bag or container for up to 3 months. Thaw at room temperature.
Reheating: Warm a single cookie for 8–10 seconds in the microwave for that fresh-baked melty center, or 3–4 minutes at 300°F (150°C) in the oven for several cookies — watch carefully to avoid drying.

Reader Q&A

Q: Can I use chunky peanut butter? A: Yes, but the texture will include larger nut pieces and the dough may spread slightly differently. Chop peanuts smaller if you want less large chunks.
Q: My cookies came out flat. What went wrong? A: Likely butter was too soft or the dough was overworked, or the baking soda/powder was old. Chill the dough next time and confirm leaveners are fresh.
Q: Can I halve the recipe? A: Yes. The method stays the same; bake on the center rack and watch baking times closely.
Q: Are the peanuts necessary? A: They add crunch and a nutty counterpoint to the chocolate. You can omit them if you want purely peanut-butter flavor, but they’re a strong texture play.

Bring It Home

These Salted Double Chocolate Peanut Butter Cookies are reliable crowd-pleasers. Follow the steps, mind the small details — butter temperature, fresh leaveners, and a light sprinkle of coarse salt — and you’ll get consistent results. Bake one tray for a quick test, tweak what you like, and then make a second batch for friends. If you try them, tell me how they turned out and what small change made them perfect for you.

Salted Double Chocolate Peanut Butter Cookies

Chewy peanut butter cookies loaded with semisweet chocolate chips and a sprinkle of coarse salt for a salted double chocolate-peanut butter treat.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 30

Servings: 16 servings

Course: Dessert

Ingredients Equipment Method

Ingredients

1 1/4 cups 156.25 gall-purpose flour
1/2 cup 43 gunsweetened cocoa powder
1 teaspoonbaking powder
1/2 teaspoon 0.5 teaspoonbaking soda
1/2 teaspoon 0.5 teaspoonsalt
1/2 cup 113.5 gunsalted butter, at room temperature, (4 ounces )
3/4 cup 193.5 gcreamy peanut butter
2/3 cup 146.67 glight brown sugar
1/3 cup 66.67 ggranulated sugar
2 eggs
2 teaspoonsvanilla extract
1 cup 180 gsemisweet chocolate chips
1/2 cup 73 gpeanuts
Coarse salt for sprinkling

Equipment

Stand Mixer
paddle attachment
Handheld Mixer
Mixing Bowl
Rubber spatula
Baking Sheets
Parchment Paper
silicone baking mat
Wire Rack
Oven

Method

Instructions

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a medium bowl, whisk together 1¼ cups (156.25 g) all-purpose flour, ½ cup (43 g) unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt until evenly combined. Set the dry mixture aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld mixer, beat ½ cup (113.5 g) unsalted butter (room temperature), ¾ cup (193.5 g) creamy peanut butter, ⅔ cup (146.67 g) light brown sugar, and ⅓ cup (66.67 g) granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl as needed.
Add the 2 eggs one at a time, beating well after each addition. Add 2 teaspoons vanilla extract and scrape the bowl so everything is incorporated.
With the mixer on low speed (or by hand with a spatula), add the reserved dry ingredients and mix just until combined. Do not overmix.
Using a rubber spatula, fold in 1 cup (180 g) semisweet chocolate chips and ½ cup (73 g) peanuts until evenly distributed.
Drop the dough by two heaping tablespoons onto the prepared baking sheets, spacing the cookies about 2 inches apart to allow for spreading.
Sprinkle a small pinch of coarse salt on top of each cookie.
Bake on the center oven rack for about 12 minutes, or until the edges are set and the outsides look firm while the centers remain slightly soft.
Remove the baking sheets from the oven and let the cookies cool on the sheets until they firm up, then transfer to a wire rack if desired. Store cooled cookies in an airtight container.