Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 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
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Cuisine
American
Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies
Description
The recipe uses a mixture of softened butter, creamy peanut butter, light brown sugar, and granulated sugar creamed together with an egg and vanilla to provide a moist and flavorful base. The addition of cocoa powder and all-purpose flour, along with cornstarch and baking soda, creates a tender yet structured chocolate cookie dough. Dark chocolate chunks and peanut butter chips are folded in, introducing bursts of melted chocolate and peanut flavor throughout the baked cookies.
The dough is portioned into heaping two-tablespoon mounds, lightly compacted, and chilled for at least two hours before baking. This chilling step prevents spreading during baking, retaining a thick and chewy texture with a slightly crisp edge. The result is a rich, indulgent cookie with layered chocolate and peanut flavors that balance sweetness and bitterness while maintaining a soft, satisfying bite.
These cookies store well at room temperature for up to a week and freeze well for longer storage. Prepared dough can also be stored chilled and baked fresh later, allowing batch preparation and baking flexibility.
Ingredients
- 1 egg large
- ¾ cup peanut butter creamy
- ½ cup butter softened, unsalted
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder I used Trader Joe’s, natural or Dutch-process
- 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
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
- Use smooth, store-bought peanut butter rather than homemade or natural types to prevent dough from spreading too much.
- Chill the cookie dough for at least 2 hours, up to 5 days, to ensure cookies maintain thickness and develop proper texture during baking.
- Store baked cookies airtight at room temperature for up to one week or freeze for up to four months without quality loss.
- Unbaked dough can be refrigerated for up to five days; bake only the amount needed for freshness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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