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–+ servings

Chocolate Peanut Butter Chip Cookies

This chewy chocolate peanut butter chip cookie recipe is the best! Loaded with chopped peanut butter cups, these cookies are thick, soft, and gooey with melty centers.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
0 minutes
Total Time 30 minutes
Servings 28 cookies
Calories/serving 135 kcal

Ingredients
 

  • ¾ cup butter salted, SLIGHTLY softened, see note 1
  • ¾ cup white sugar
  • ¾ cup light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 ⅓ cups all purpose flour
  • ¾ cup cocoa powder unsweetened and unpacked
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 10 oz bag peanut butter chips about 1 ⅔ cups

Instructions

  • Preheat oven to 350° F. Line 2 baking sheets with parchment paper and set aside.
    Ingredients for peanut butter chip cookeis.
  • Place flour, cocoa powder, baking soda, baking powder and salt together in a bowl. Whisk to combine or combine with a fork and set aside.
    Creaming the sugar and butter.
  • In the bowl of a stand mixer or using a hand mixer, beat the butter and sugars on medium high until well combined and no butter chunks remain. Add the eggs and vanilla and continue to beat on medium high until the mixture has lightened in color a bit, about 30-60 seconds. Add the dry ingredients and mix on low until about 90% combined (see note 2). Add the peanut butter chips and mix just until combined, no longer.
    Mixing in the flour and cocoa powde.r
  • Form into dough balls about 1.5 Tablespoons in size and place on baking sheet about 2 inches apart. Bake for 10 or so minutes until the cookies have puffed up. The edges will be set and the tops will be matte (the creases may not be 100% matte). Remove from the oven and allow to continue baking on the baking sheet for at least 5 minutes before removing. Serve and enjoy!
    Gently folding in the peanut butter chips.

Notes

  1. The most important thing you can do with these cookies is make sure the butter is only slightly softened and NOT smooshy.
    1. You want the butter cool and fairly firm. When pressing on the butter you should be able to make an indent with your finger, but it should not be soft enough your finger goes in easily.
  2. You want to stop when the mixture is only 90% combined so that you don't end up over mixing the dough after you add the peanut butter chips. Over mixed cookie dough will produce stiff tough cookies instead of soft and chewy.
  3. A couple of our taste testers preferred more peanut butter chips. If you have a family full of peanut butter lovers, add 15 oz (1.5 bags) of peanut butter chips.
  4. These cookies are so good as leftovers. For that same fresh from the oven texture, microwave for 8-10 seconds. 
    1. Store leftovers in an airtight container for up to 5 days (we think they taste best when eaten in 2 days though!)
    2. Freeze formed dough balls. To bake, place on parchment lined baking sheet and allow to thaw for 30 minutes before baking. Bake as directed.
    3. The baked cookies can also be frozen! We love to enjoy them slightly frozen or thawed in the microwave.

Nutrition

Calories: 135kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 25mgSodium: 124mgPotassium: 60mgFiber: 1gSugar: 11gVitamin A: 169IUCalcium: 17mgIron: 1mg
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