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Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies
5 from 15 votes

Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies

These cookies combine creamy peanut butter and rich dark cocoa to create a dense, soft chocolate cookie base studded with dark chocolate chunks and peanut butter chips. Chilling the dough before baking helps the cookies hold their shape and develop a tender crumb with slight chewiness, balancing the deep chocolate flavor and nutty peanut butter.

Prep Time
15 mins
Cook Time
8 mins
Chill Time
3 hrs
Total Time
3 hrs 23 mins
Servings: 17
Calories: 269 kcal
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the chocolate, peanut butter chips, and blend until just incorporated.
  4. 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.
  5. 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.
  6. 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).
  7. 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).
  8. 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

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%)

Nutrition Facts

Serving: 17 Serving

Amount Per Serving

Calories 269

% 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.