Servings
Font
Back
0 from 15 votes

Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies

Soft and chewy chocolate cookies packed with peanut butter and oozing with dark chocolate chips AND peanut butter chips! 

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

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

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

  • *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

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

% 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.