Description
Indulge in these rich and chewy Chocolate Peanut Butter Chip Cookies, combining the deep flavor of unsweetened cocoa with the delightful crunch and sweetness of peanut butter chips. Perfectly soft with a slightly crisp edge, these cookies are a crowd-pleaser for any occasion.
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 the 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 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, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract until well combined for enhanced flavor.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to eliminate lumps and evenly distribute the ingredients.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring until just combined to avoid overmixing which can toughen the cookies.
- Fold in Peanut Butter Chips: Gently fold the peanut butter chips into the dough to evenly distribute them without breaking the chips or the dough.
- Shape the Cookies: Scoop tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheets spaced about 2 inches apart to allow room for spreading.
- Flatten Cookies: Slightly flatten the tops of each cookie dough ball with your palm or the back of a spoon to encourage even baking and a classic cookie shape.
- Bake: Bake in the preheated oven for 8 to 10 minutes, until the edges are set and the centers look slightly soft; this ensures a chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, which prevents breaking.
Notes
- For extra chewiness, do not overbake; the cookies will firm up as they cool.
- Make sure the butter is softened, not melted, to achieve the best cookie texture.
- Peanut butter chips can be substituted with chocolate chips for a different flavor profile.
- Store cookies in an airtight container at room temperature for up to one week.
- For a gluten-free option, substitute all-purpose flour with a gluten-free baking blend.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
