Chocolate Cookies with Peanut Butter Cream Cheese Frosting

Chocolate Cookies with Peanut Butter Cream Cheese Frosting

Want to make friends at the office? Make these cookies. Want to make enemies at the office? Tell your co-workers that you made these chewy, chocolaty, peanutty cookies and don’t bring them in. Unintentionally, I did the latter. I told them about the cookies, they proceeded to ask where they were and when I said I didn’t have them one co-worker went all Sandlot on me and said “You’re killin’ me smalls” I suppose I’ll just have to make another batch now. Shucks.

If you have been around the blog for a while you will notice that this cookie recipe is the same cookie recipe that I used for my Chocolate Chocolate Chip and Nutella Cream Sandwich Cookies and that is for one simple reason: it produces the perfect, chewy chocolate cookie. With this recipe,  I simply took it in a different direction and instead of complimenting the cookies with nutella I used everyone’s favorite chocolate partner: peanut butter.

Chocolate Cookies with Peanut Butter Cream Cheese Frosting

Print Recipe
Makes 3 dozen Prep Time: Cook Time:


  • 5 ounces bittersweet chocolate
  • 1/2 cup (1 stick) unsalted butter
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup semi-sweet chocolate chips
  • 8 ounces cream cheese
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 1/2 - 2 cups powdered sugar



Preheat oven to 325 degrees. Line a cookie sheet with parchment paper set aside.


Melt chocolate and butter in a saucepan over the lowest heat possible. Stir continuously until all chocolate and butter is melted. Remove from heat and cool completely.


Sift together flour, baking soda and salt. Set aside.


In a large bowl beat melted chocolate, brown sugar and granulated sugar until creamy. Beat in vanilla. Beat in eggs one at a time.


Slowly mix in dry ingredients. Batter will be thick.


Fold in chocolate chips. (Note: At this point, if dough seems too soft to work with, you can refrigerate for 30 minutes)


Drop rounded tablespoonfuls of dough onto prepared cookie sheet, taking care to make sure they are all the same size.


Cook 8-10 minutes or just until set. Remove from oven. Allow to cool on cookie sheet for 2 minutes. Remove to cooling rack to cool completely.


In a bowl beat cream cheese, peanut butter and vanilla together until smooth. Gradually beat in powdered sugar until frosting is thick and spreadable.


Frost cooled cookies.



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