Chocolate Peanut Butter Chip Cookies
User Reviews
5
Chocolate Peanut Butter Chip Cookies
Description
This recipe mixes unsweetened cocoa powder with all-purpose flour, baking soda, and salt to form a chocolate base that is complemented by the sweetness of brown and granulated sugars creamed with butter. Eggs and vanilla extract enrich the dough, while peanut butter chips folded in by hand add nutty pockets throughout each cookie.
Cookies are scooped onto parchment-lined baking sheets spaced apart and baked at 350°F until centers set but remain fudgy, which usually takes 8 to 12 minutes. Timing may vary slightly depending on your equipment, so watching the first batch closely is advisable to achieve the desired texture.
Once cooled on the baking sheets briefly, they transfer to wire racks for complete cooling maintaining their shape and softness. Pressing extra peanut butter chips on warm cookies enhances their nutty flavor and appearance.
Store the cooled cookies at room temperature in an airtight container for up to three days. Adjusting the ratio of peanut butter chips to semisweet chocolate chips allows customization of chocolate intensity.
Ingredients
- 2 cups all-purpose flour (250 grams)
- 2/3 cup unsweetened cocoa powder such as Hershey's, natural
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter softened (such as Plugra or Kerrygold, European
- 3/4 cup light brown sugar , lightly packed
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large egg
- 2 cups peanut butter chips (plus additional for decorating, if desired)
Instructions
- Preheat oven to 350 degrees F.
- Sift together flour, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar, and granulated sugar until light and fluffy, 3-4 minutes. Beat in vanilla and eggs, one at a time. Scrape the bowl.
- Gradually add the flour mixture, mixing on low speed until combined. Scrape the bowl occasionally. Mix in peanut butter chips by hand with a spatula or wooden spoon.
- Scoop the dough into 24 portions onto parchment-lined baking sheets, spaced 2-inches apart. Bake for 8-12 minutes, until the center is set, but still fudgy.* For the best results, don't overbake.
- Let cookies cool for 5-8 minutes on the baking sheets before transferring with a thin spatula to wire racks to cool completely. If desired, press a few extra peanut butter chips into the tops of the cookies while they're warm for decoration. Store at room temperature in an airtight container for up to 3 days.
Notes
- Baking time can vary depending on your baking sheets; closely monitor the first batch and adjust as needed to maintain a fudgy center.
- For a more chocolate-forward cookie, reduce peanut butter chips to 1 cup and add 1 cup of semisweet chocolate chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 242kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 31mg | 10% |
| Sodium | 129mg | 5% |
| Potassium | 62mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 248IU | 5% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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