Description
Delight in the perfect balance of rich chocolate and creamy peanut butter in these Chocolate Peanut Butter Chip Cookies. Soft and chewy with a hint of cocoa, these cookies are loaded with peanut butter chips for an irresistible treat that’s easy to make and perfect for sharing.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups peanut butter chips
Instructions
- Prepare the Dough: Preheat your oven to 175°C (350°F) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using a mixer until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until everything is fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agent and cocoa.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, blending until just combined to avoid overmixing which can toughen cookies.
- Fold in Peanut Butter Chips: Gently fold in the peanut butter chips to ensure they are evenly distributed throughout the dough.
- Shape the Cookies: Scoop tablespoon-sized portions of dough, roll them into balls, and place them about 2 inches apart on the prepared baking sheets to allow for spreading.
- Flatten Tops: Slightly flatten the tops of each dough ball with your palm or a spoon to promote even baking.
- Bake: Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers remain slightly soft for a chewy interior.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up without becoming hard.
Notes
- For extra gooey cookies, avoid overbaking; cookies should look slightly underbaked in the center when removed from the oven.
- You can substitute peanut butter chips with chocolate chips or white chocolate chips to vary the flavor.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Using parchment paper or silicone baking mats helps prevent cookies from sticking and promotes even baking.
