Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies
User Reviews
5.0
15 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Chill Time
3 hrs
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Total Time
3 hrs 23 mins
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Servings
17
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Calories
269 kcal
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Course
Baked Goods
-
Cuisine
American
Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies
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Soft and chewy chocolate cookies packed with peanut butter and oozing with dark chocolate chips AND peanut butter chips!
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Ingredients
- 1 large egg
- ¾ cup creamy peanut butter*
- ½ cup unsalted butter softened
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened natural or Dutch-process cocoa powder I used Trader Joe’s
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- pinch salt optional and to taste
- 4 ounces dark chocolate chopped (1/2 cup semi-sweet chocolate chips may be substituted)
- ½ cup peanut butter chips
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Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 6 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, cocoa, cornstarch, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don’t overmix.
- Add the chocolate, peanut butter chips, and blend until just incorporated.
- Using a medium 2-inch cookie scoop or your hands, form heaping two-tablespoon mounds (I made 17). After scooping the dough into mounds, I lightly rolled the dough mounds in my hands to make sure they were compacted. Dough may be slightly crumbly but holds together when squeezed. Place mounds on a large plate, and flatten them slightly.
- Cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if cookies appear undercooked, pale, and glossy in the center. They firm up as they cool. (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes. They have slightly chewy edges with soft, pillowy centers).
- Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
Notes
- *Peanut butter: Do not use homemade or natural peanut butter; it’s too runny and the cookies could spread.
- Storage: Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Nutrition Information
Show Details
Serving
1
Calories
269kcal
(13%)
Carbohydrates
28g
(9%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
7g
Cholesterol
26mg
(9%)
Sodium
157mg
(7%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 17Serving
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 269kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 26mg | 9% |
| Sodium | 157mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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