Midnighters (Or, Chocolate Peanut Butter Ripple Cookies)
Introducing my irresistible peanut butter chocolate midnight ripple cookies – a decadent delight that will satisfy your sweet cravings any time of day, but mostly at midnight.
Oct 27, 2025
Introducing my irresistible chocolate peanut butter ripple cookies – a decadent delight that will satisfy your sweet cravings any time of day, but mostly at midnight.
Picture this: rich, creamy peanut butter meets indulgent dark chocolate in a mesmerizing swirl of flavors, creating a culinary masterpiece that’s guaranteed to make your taste buds sing.
Whether you’re a die-hard peanut butter aficionado or a chocolate connoisseur, these cookies are sure to become your new favorite guilty pleasure.
Crafted with care and precision, these midnighters are a symphony of textures and tastes.
Each bite is a harmonious blend of smooth peanut butter, velvety chocolate, and buttery cookie dough. Creating a mouthwatering sensation that’s simply irresistible.
And with a hint of sea salt to balance out the sweetness, these cookies are the perfect combination of salty and sweet. They leave you craving more with every bite.
So why wait until midnight to indulge? Treat yourself to a taste of luxury with my peanut butter chocolate midnight ripple cookies today.
Whether enjoyed with a glass of milk as a midnight snack or shared with friends at a cookie exchange. These cookies are guaranteed to steal the show.
So go ahead, take a bite, and experience the magic of peanut butter and chocolate in every mouthful.
Chocolate Peanut Butter Ripple Cookies Key Ingredients
- ½ cup Dutch-processed cocoa powder (60g). Dutch-processed cocoa powder provides a rich, intense chocolate flavor and a deep, dark color to the cookies.
- ½ cup creamy peanut butter (not the natural stuff) (125g). Creamy peanut butter adds a nutty richness and creamy texture to the cookies, complementing the chocolate flavor perfectly.
- ⅔ cup white chocolate or milk chocolate chunks (100g). White or milk chocolate chunks add pockets of sweetness and creaminess to the cookies, creating irresistible bursts of flavor with every bite.
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (13)
Ingredients (13)
Instructions
Make the cookie dough
Preheat oven to 375°F with a rack in the middle.
In a medium bowl, using a hand mixer or by hand with a rubber spatula, beat the butter (1 stick) and light brown sugar (1 cup) together until light and fluffy.
Add the egg (1 large) and vanilla extract (2 tsp) and beat until homogenous.
Add the baking soda (½ tsp), baking powder (½ tsp), and salt (1 tsp) and mix until combined.
Add the cocoa powder (½ cup) and flour (1 cup) and mix until just incorporated.
Add most of the chocolate chunks (⅔ cup) and mix until combined.
Finally, dollop peanut butter (½ cup) blobs over the top of the dough and very briefly mix in; it should be very streaky and unincorporated.
Bake
Use a 1/4-cup ice cream scoop to portion out cookie dough onto a parchment-lined baking trays. Space 6 evenly. Top dough balls with remaining chocolate chunks.
Bake for about 12 minutes, until the cookies have spread and the edges feel firm (if you want a cookie that barely stays together, cook for about 10-11 minutes).
Slam the trays down onto your counter to deflate the cookies. Let cool on the trays.
Garnish with sesame seeds and flakey salt. Repeat with remaining dough. Cookies are best consumed within 3 days stored at room temperature in a sealed container.
