ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Peanut Butter and Chocolate Cookies

Photo: Randy Mayor; Styling: Cindy Barr
Yield 36 cookies (serving size: 1 cookie)
These yummy peanut butter and chocolate cookies are as much fun to decorate as they are to eat. Let the kids help create patterns with the icing!


  • Cookies:
  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/4 cup creamy peanut butter
  • 2 tablespoons butter, softened
  • 1/4 cup 1% low-fat milk
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • Cooking spray
  • Icing:
  • 1 1/2 cups powdered sugar, divided
  • 3 1/2 tablespoons 1% low-fat milk, divided
  • 2 tablespoons whipping cream, divided
  • 3 tablespoons creamy peanut butter
  • 1 ounce bittersweet chocolate chips
  • 1 teaspoon unsweetened cocoa

Nutrition Information

  • calories 96
  • caloriesfromfat 29 %
  • fat 3.1 g
  • satfat 1.1 g
  • monofat 1.1 g
  • polyfat 0.5 g
  • protein 1.8 g
  • carbohydrate 16 g
  • fiber 0.4 g
  • cholesterol 15 mg
  • iron 0.4 mg
  • sodium 78 mg
  • calcium 19 mg

How to Make It

  1. Preheat oven to 375°.

  2. To prepare the cookies, weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Combine granulated sugar, 1/4 cup peanut butter, and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Beat in milk. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture to sugar mixture; beat at low speed until well blended.

  3. Spoon dough mixture into a pastry bag fitted with 1/2-inch round tip. Pipe 36 (1 1/2-inch-round) mounds onto 2 baking sheets coated with cooking spray. Bake at 375° for 11 minutes. Cool 1 minute on pans. Remove from pans; cool completely on wire racks.

  4. To prepare the icing, combine 3/4 cup powdered sugar, 2 tablespoons milk, 1 tablespoon cream, and 3 tablespoons peanut butter in a medium bowl; stir well. Spoon peanut butter mixture into a small zip-top plastic bag; set aside. Place chips in a medium glass bowl, and microwave at HIGH 30 seconds or until almost melted, stirring until smooth. Add the remaining 3/4 cup powdered sugar, remaining 1 1/2 tablespoons milk, remaining 1 tablespoon cream, and cocoa to the melted chocolate, stirring well with a whisk. Spoon chocolate mixture into a small zip-top plastic bag. Starting with peanut butter mixture, snip a tiny hole in corner of bag; drizzle icing on half of each cookie. Repeat procedure with chocolate frosting on other half of each cookie. Let stand 10 minutes or until icing is set.