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These Chocolate Peanut Butter Chip Cookies are the perfect combination of sweet and salty. Totally drool worthy and everyone will be begging for more. I mean how can you go wrong with that classic combo of chocolate and peanut butter, right?

Confession time. I may be the worlds biggest chocoholic. I could eat it everyday. In fact, most days I do! I can’t help it. That smooth chocolatey flavor is like no other and it makes my taste buds sing!

One of my favorite things to pair with chocolate is peanut butter. You can never go wrong when you put chocolate and peanut butter together. Sweet? Salty? Yes, please! It’s a match made in baking heaven.

When it comes to bringing that chocolate/peanut butter combo, these cookies sure deliver! They’re the perfect balance of soft and chewy, and sweet and salty. The chocolate and the peanut butter flavor is packed in without overpowering each other. The best part is, they’re super simple to make and the dough can easily be frozen for a quick fix when the cookie craving strikes!

My kids loved these cookies. They could not get enough of them. Especially my little girl. That sneaky little thing kept snatching cookies as I was trying to take photos of them! But it was way too cute to get mad at. Plus, I got some adorable pictures of her sweet little hand!

How to Make Chocolate Peanut Butter Chip Cookies

Ok, ok enough chit chat. Let’s get down to business. For these cookies I took my favorite chocolate chip cookie recipe and tweaked it by adding cocoa powder, leaving out the cinnamon and switching out the chocolate chips for peanut butter chips.

• I started off by melting some butter and setting it aside.
• Then I combined flour, cocoa powder, baking soda and salt in a bowl and set that aside as well.
• Next I add the melted butter, brown sugar and white sugar to a large bowl and mixed them with my hand mixer.
• Then I added an egg, egg yolk and vanilla and mixed it until is was lighter in color and creamy.
• After that I mixed in the dry ingredients. I always add my dry ingredients a little at a time. That way it’s easier to get everything blended evenly.
• Finally I stirred in the peanut butter chips with a wooden spoon and scooped balls of dough onto a cookie sheet. I like to fit all of the dough balls on to one cookie sheet at this stage because they need to go into the freezer for about 15-30 minutes. Once they’ve firmed up I’ll put them onto multiple cookie sheets or just bake a few and put the rest in a freezer bag for later.

I hope you enjoy these cookies as much as we did! What are some of your favorite dessert flavor combos?

Chocolate Peanut Butter Chip Cookies

Yield: About 2 dozen

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

These Chocolate Peanut Butter Chip Cookies are the perfect combination of sweet and salty. Totally drool worthy and everyone will be begging for more.

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Ingredients

• 2 cups all purpose flour
• 1/3 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup melted butter
• 1 cup brown sugar, packed
• 1/2 cup white sugar
• 1 egg
• 1 egg yolk
• 1 tablespoon vanilla
• 2 cups peanut butter cups

Instructions

Add flour, cocoa powder, baking soda, and salt to a bowl. Mix together then set aside.

In a large bowl, cream together the melted butter, brown sugar and white sugar until they are well blended. Add the egg, egg yolk and vanilla and beat until light and creamy.

Mix in the dry ingredients, 1/3 at a time, until just blended. Stir in the peanut butter chips using a wooden spoon.

Scoop into balls and place in freezer for 15-30 minutes.

Place chilled dough balls onto cookie sheet about 3 inches apart. Bake at 350° for 13-15 minutes. Cool on wire rack.

Enjoy!

Notes

Switch regular cocoa powder for dark cocoa powder for a deeper chocolate flavor.

Stick the scooped out dough in the freezer for about 15-30 minutes. This will insure that the cookies don’t spread too much in the oven. We want them thick!

This recipe is great for making ahead. Place frozen balls into a ziplock bag and just bake them when you're ready. No need to thaw, just add an extra minute or two to your bake time!

_{This post contains affiliate links. I only recommend products that I use and love. As an Amazon Associate I earn from qualifying purchases at no extra cost to you.}

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These Strawberry Easter Cookies are a fun change from a traditional cut out sugar cookie. Made from real strawberries, their bright, fresh flavor will bring visions of spring to your mind. Plus, they’re pink and who doesn’t love that!

Can you believe that Easter is this Sunday? I sure can’t. This time in quarantine is really messing with my mind. Most days I have no idea what day of the week it is. But hey, at least I’m wearing pants without an elastic waistband today. Easter is always a time of reflection and rejoicing for me. As I’m reminded of the incredible sacrifice Jesus made for our sins, I reflect on all the many blessing I have in my life. So despite being stuck at home, I can’t help but be thankful to be able to spend more time with my family.

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My favorite Easter tradition is making sugar cookies. I have a ton of cute spring-themed cookie cutters that I whip out every year. Some of my favorites are this flower set and this Easter animal set. Normally I go with my No-Spread Sugar Cookie recipe but this year I decided to go a little wild and experiment with strawberry. Y’all, these are delicious. It’s like strawberry cake but in cookie form.

Using a Fun Amazon Find

About a month ago I bought these freeze dried strawberries on Amazon because they sounded fun. I figured that I could come up with a way to use them for the blog. These strawberry cookies were the perfect excuse to try them out. I wanted a real strawberry flavor without adding too much liquid. Since I didn’t want chunks of freeze dried fruit in the cookies, I decided to grind them up in my food processor. Note to self, cover it with a towel next time to stop the pretty pink cloud of powder!

How I Made These Strawberry Easter Cookies

Alright, let’s get down to the good stuff! How did I make these bad boys? After I got the freeze dried strawberries ground up to a powder, I put all of the dry ingredients in a bowl and set those aside. Next, I creamed the butter and sugar together until they were light and fluffy. Then I just dumped the rest of the wet ingredients in with the butter and sugar and blended that until it was well combined. When that was all blended I mixed in the dry ingredients 1/3 at a time until all of the flour is incorporated.

At this point I tasted the dough to make sure that I could taste the strawberry in it. It was there but I felt like it needed more. Luckily I had some frozen strawberries in my freezer so I dumped about 1/2 cup into a saucepan and heated them until they were no longer frozen and I could smoosh them up with a wooden spoon. I let that cool for little bit then added it and a couple drops of pink food coloring to the dough. I gave it one more taste and it was perfect! Finally, I chilled the dough for about 30 minutes in the fridge then cut it out with this cute egg shaped cookie cutter.

If you haven’t guessed by now, I love decorating cookies. This blog is only 4 months old and this is the third decorated sugar cookie recipe I’ve shared. It’s just so much fun to stretch my creative muscles and play with different colors and designs. I love it! Now it’s your turn. Go have fun making your own eggs! Give your kids a piping bag and let them go crazy! I hope you enjoy them!

Strawberry Easter Cookies

Prep Time: 45 minutes

Cook Time: 13 minutes

Total Time: 58 minutes

Made with real strawberries, these Strawberry Easter Cookies are bright, fresh and full of fruit flavor.

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Ingredients

Cookies

• 3 cups flour
• 1 bag freeze dried strawberries, ground up
• 1 tsp baking powder
• 1/2 tsp salt
• 2 sticks butter
• 1 cup sugar
• 1 egg
• 1 tbsp vanilla
• 1/2 frozen strawberries
• 1-2 drops of pink food coloring, optional

Royal Icing

• 4 cups powdered sugar
• 3 tbsp merengue powder
• 5 tbsp water
• 1/2 tsp vanilla
• 1/2 tsp almond extract

Instructions

Cookies

In a sauce pan, heat up frozen strawberries until heated through. Smoosh them up with a wooden spoon and set aside to cool.

Grind up the freeze dried strawberries to a powder in a food processor.

Combine the flour, strawberry powder, baking powder, and salt in a medium sized bowl. Set aside.

In a large bowl, cream together the sugar and butter until light and fluffy. Add the egg, vanilla, cooked strawberries and food coloring. Blend until well combined.

Add in the dry mixture 1/3 at a time untill all of the flour is incorporated. Form into 2 discs, wrap in plastic wrap and chill in the fridge for 30 minutes.

Preheat oven to 350°. Line cookie sheet with a baking mat or parchment paper.

Roll out chilled dough onto a floured surface. Cutter with desired cookie cutters. Place on lined cookie sheet and bake for 13 minutes or until the bottoms are slightly golden. Cool completely before decorating with royal icing.

Royal Icing

Place all of the ingredients in the bowl of a stand mixer. Mix until you get stiff peaks.

_{This post contains affiliate links. I only recommend products that I use and love. As an Amazon Associate I earn from qualifying purchases at no extra cost to you.}

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