Description
These Chocolate Peanut Butter Chocolate Chip Cookies combine rich cocoa, creamy peanut butter, and a delightful blend of chocolate and peanut butter chips with crunchy honey-roasted peanuts for an indulgent treat. Soft and chewy with a perfect balance of sweetness and texture, these cookies are perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- ¾ cup light brown sugar
- ¾ cup sugar
- ¾ cup smooth peanut butter
- 1 tsp vanilla extract
- 2 eggs
Dry Ingredients
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- â…“ cup cocoa powder
- ½ tsp salt
Add-ins
- ¾ cup chopped honey-roasted peanuts
- ¾ cup chocolate chips
- ¾ cup peanut butter chips
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC). Line a baking sheet with parchment paper and set it aside to prepare for baking.
- Cream Butter and Sugars: In the bowl of an electric stand mixer, combine the softened unsalted butter, light brown sugar, granulated sugar, smooth peanut butter, and vanilla extract. Mix on medium speed until the mixture is light, fluffy, and well blended—this usually takes about 3 minutes.
- Add Eggs: Crack the eggs one at a time into the mixer bowl, blending thoroughly after each addition to ensure they fully incorporate into the buttery mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients in the mixer, mixing at a low speed until just combined and no flour streaks remain.
- Mix in Add-ins: Using a spatula, gently fold in the chopped honey-roasted peanuts, chocolate chips, and peanut butter chips evenly throughout the cookie dough.
- Portion Dough: Using a large cookie scoop or ice cream scoop, drop the dough onto the prepared parchment-lined baking sheets, spacing them evenly to allow room for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 15 minutes or until they are set around the edges but still slightly soft in the center. Remove from oven and allow them to cool completely on a wire rack for best texture.
Notes
- Ensure the butter is softened to room temperature for easier mixing and a smoother batter.
- Do not overmix the dough once the flour is added to prevent tough cookies.
- For chewier cookies, slightly underbake and let them cool on the baking sheet for a few minutes before transferring to a wire rack.
- Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
