Description
Delight in these rich and chewy Chocolate Peanut Butter Chip Cookies, combining the deep flavor of cocoa with the irresistible taste of peanut butter chips. Perfectly soft in the center and lightly crisp around the edges, these classic American-style cookies are easy to make and sure to satisfy any sweet tooth.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups peanut butter chips
- 1/2 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat and Prep Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined.
- 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 to enhance the flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and flavoring agents.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough which could make cookies tough.
- Fold in Chips: Carefully fold in the peanut butter chips and, if using, the semi-sweet chocolate chips for added texture and bursts of flavor.
- Shape Cookies: Using a tablespoon, scoop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Place the baking sheets in the preheated oven and bake for 9 to 11 minutes, or until the cookie edges are set but the centers remain soft for a chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely before serving or storing.
Notes
- For an extra flavor boost, sprinkle sea salt lightly over the cookies just before baking.
- Chilling the dough for 30 minutes before baking will result in thicker cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
