Description
Delight in these rich and chewy Chocolate Peanut Butter Chip Cookies, combining the deep flavor of cocoa with pockets of creamy peanut butter chips. Perfectly soft with a slightly crisp edge, these cookies offer a delicious treat for any chocolate and peanut butter lover.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 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, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, indicating that enough air has been incorporated.
- Add Eggs and Vanilla: Beat in the eggs one at a time for proper emulsification, then mix in the vanilla extract until the mixture is smooth and combined.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Mix Dry into Wet: Gradually incorporate the dry mixture into the wet ingredients, mixing until just combined to avoid overworking the dough, which could cause tough cookies.
- Add Peanut Butter Chips: Gently fold in the peanut butter chips to ensure they are evenly distributed without breaking them up.
- Shape the Cookies: Using a tablespoon-sized scoop, form dough balls and place them about 2 inches apart on the prepared baking sheets, allowing space for spreading.
- Flatten Dough Balls: Slightly flatten each dough ball with your palm or the back of a spoon to encourage even baking and a desirable cookie shape.
- Bake: Bake the cookies for 8-10 minutes until the edges are set while the centers remain looking slightly soft, indicating a chewy texture once cooled.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For a richer flavor, use high-quality unsweetened cocoa powder.
- Ensure butter is softened, not melted, for best texture.
- Do not overbake; cookies should have set edges but still be slightly soft in the center.
- Store leftover cookies in an airtight container at room temperature for up to 5 days.
- For a nut-free option, substitute peanut butter chips with chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
