Chocolate Peanut Butter Chip Cookies
User Reviews
5.0
3 reviews
Excellent
Chocolate Peanut Butter Chip Cookies
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Chocolate peanut butter chip cookies are made in under an hour, and taste like you're eating a brownie topped with ooey gooey peanut butter. This easy cookie recipe comes together in under an hours time (including chill time).
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Ingredients
- 2 cups all purpose flour
- 1-½ teaspoon baking powder
- ¾ cup cocoa powder
- ½ teaspoon salt
- 1 cup brown sugar
- 2 sticks unsalted butter melted
- 2 eggs
- 2 teaspoon vanilla extract
- 10 ounces peanut butter chips plus additional for topping
Instructions
- Stir together flour, cocoa, baking powder and salt; set aside.
- Using a KitchenAid Stand mixer fitted with a flat paddle attachment, mix melted butter and brown sugar until fluffy. Add eggs and vanilla; beat for 30 seconds on medium speed. Gradually add flour mixture, on medium low beating well until incorporated. Stir in peanut butter chips.
- Place the dough in the refrigerator for at least 30 minutes or up to 24 hours.
- Once you are ready to bake. Preheat the oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
- Using a medium cookie scoop, place the raw cookie dough about 1-2 inches apart onto ungreased parchment lined cookie sheet.
- Bake for 9 minutes. Remove from the oven and let sit on the baking tray for 5 minutes. Then, carefully remove each cookie and let cool completely on a wire baking rack.
Notes
- Do Not Over Bake - Do not be tempted to over bake the cookies. The cookies will be soft upon removing from the oven. Let them sit and set for a few minutes before removing off the baking sheet as they will continue to cook and set. Then transfer to a wire rack to cool completely.
- Yield - Depending on the size you make the cookie depends on how many you will yield. This recipe makes 4-½ dozen cookies (about 54 cookies).
- Butter - 1 stick of unsalted butter yields ½ cup or 4 ounces. This recipe calls for 1 cup butter or 8 ounces melted.
- Soft and Chewy - If you are looking for soft and chewy cookies the combination of the melted butter mixed in with the brown sugar will yield a soft and chewy cookie.
- Refrigerate - You need to refrigerate your dough for at least 30 minutes and up to 24 hours before baking.
- Do Not Over Bake - Do not be tempted to over bake the cookies. The cookies will be soft upon removing from the oven. Let them sit and set for a few minutes before removing off the baking sheet as they will continue to cook and set. Then transfer to a wire rack to cool completely.
- Storage - Store cooked cooled cookies in a cookie jar or an air tight container for up to 1 week. Although, best to consume within 3 days of making.
Nutrition Information
Show Details
Serving
1g
Calories
51kcal
(3%)
Carbohydrates
12g
(4%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
6mg
(2%)
Sodium
25mg
(1%)
Potassium
33mg
(1%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
9IU
(0%)
Calcium
6mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 51 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 51kcal | 3% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 25mg | 1% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 9IU | 0% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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