Description
Rich and decadent Chocolate Chocolate Chip Peanut Butter Cookies that combine the creamy goodness of peanut butter with intense cocoa flavor and melty semi-sweet chocolate chips. These cookies are soft in the center with slightly crisp edges, perfect for any chocolate lover looking for a peanut buttery twist.
Ingredients
Wet Ingredients
- ¾ cup unsalted butter, softened
- ¾ cup creamy peanut butter (Jif or Skippy-style; not natural)
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 1 ¾ cups all-purpose flour, spooned and leveled
- ½ cup unsweetened cocoa powder (Dutch-process or natural)
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Cream Butters and Sugars: Beat the softened unsalted butter, creamy peanut butter, light brown sugar, and granulated sugar on medium speed until the mixture is creamy and slightly aerated, about 2 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time. Add the pure vanilla extract and scrape down the bowl to ensure all ingredients are evenly combined.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly distributed.
- Combine Dough: Add the dry mixture to the wet ingredients in 2–3 additions, mixing on low speed just until combined to avoid overmixing the dough.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips until evenly dispersed throughout the dough.
- Chill the Dough: Cover the bowl with plastic wrap or a lid and chill the dough in the refrigerator for 30 minutes to firm up, which helps control spreading during baking.
- Preheat the Oven: Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper for non-stick baking.
- Scoop and Bake: Scoop about 1½ tablespoons (approximately 45 grams) of dough per cookie and place on the baking sheet 2 inches apart. For a nice presentation, press 3-4 chocolate chips into the tops of the dough balls. Bake for 10–11 minutes or until edges look set and centers appear matte and slightly puffed, keeping in mind the cookies will not brown much due to cocoa.
- Cool: Allow the cookies to rest on the baking sheet for 5 minutes after baking, then transfer them to a cooling rack to cool completely before serving.
Notes
- Use creamy peanut butter such as Jif or Skippy; natural peanut butters tend to be oilier and can affect the texture.
- Eggs should be at room temperature to blend well with the butter and sugars.
- Creaming the butter and sugars properly aerates the dough, contributing to a lighter texture.
- Do not overmix the dough after adding dry ingredients to avoid tough cookies.
- Chilling the dough helps prevent excessive spreading and develops better flavor.
- Due to the cocoa, cookies won’t brown as visibly as traditional cookies, so watch for texture cues when baking.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
