The Best Chocolate Peanut Butter Chip Cookies

These are one of the best chocolate peanut butter chip cookies ever. Super smooth, completely chocolatey and completely scrumptious!

Soft and chewy, these decadent chocolate cookies are in all probability one in all my favourite cookie recipes ever. And that’s saying quite a bit, as a result of if there’s one factor I’m good at, it’s having fun with and appreciating cookies of all varieties.

Decadent Chocolate Cookie Dough

The cookie dough for these chocolate peanut butter chip cookies comes along with minimal fuss. Butter, sugar, eggs, vanilla…you realize the drill.

When it involves the including the dry components, right here’s a fast heads up:

Because cocoa powder can cover lots of pesky little lumps, it helps to whisk or sift the dry components collectively earlier than including to the cookie dough. I do know, I do know, further step and all that, however as one who usually avoids doing this, it truly is value it on this recipe so the cookie dough is cohesive and clean.

Unsweetened Cocoa Powder vs Dutch-Process Cocoa Powder

The recipe requires pure, unsweetened cocoa powder. Like on daily basis, primary Hershey’s cocoa powder.

The cookies are ultra-chocolatey utilizing this sort of cocoa powder. Don’t panic if the blended cookie dough appears to be like lighter in shade than you had been anticipating for a chocolate cookie. The cookies deepen in each taste and shade whereas baking (and cooling).

However, if you need a fair darker, richer cookie, you’ll be able to sub in Dutch-process cocoa powder. If doing so, cut back the quantity of baking soda within the recipe to 1/4 teaspoon and add 1 teaspoon baking powder.

Peanut Butter Chips (and More)

These cookies are clearly divine with peanut butter chips. Especially if eaten heat. That delectable peanut butter chocolate combo is unbeatable.

However, that chocolate cookie base shouldn’t be discounted. It is respectably constructed for any variety of chip substitutions or combos.

What different combos are we lacking right here??

This is one in all my all-time favourite cookie recipes ever.

While the cookies are completely divine saved within the fridge and eaten chilly, nothing fairly compares to having fun with one in all these chocolate peanut butter chip cookies barely heat with ice cream or a chilly glass of milk.

YUM. Such a traditional (and fashionable) cookie – these infants won’t ever exit of favor.

One Year Ago: Oatmeal Chocolate Chip Peanut Butter Toffee Cookies 
Two Years Ago: Cinnamon Lover’s Granola 
Three Years Ago: Perfect Fruit Pizza {New and Improved} 
Four Years Ago: Double Chocolate Zucchini Muffins {Whole Grain}
Five Years Ago: Heavenly Blueberries and Cream Angel Food Cake Dessert
Six Years Ago: Teriyaki Chicken and Veggie Sheet Pan Dinner 
Seven Years Ago: My Favorite Fresh Peach Pie {Lattice or Crumb Top!} 
Eight Years Ago: Piled High Zucchini and Cheese Topped Pizza
Nine Years Ago: No-Bake Chocolate Cheesecake 
Ten Years Ago: Pesto Marinated Grilled Chicken 

The Best Chocolate Peanut Butter Chip Cookies

Yield: 36 to 36 cookies

Prep Time: 25 minutes minutes

Cook Time: 11 minutes minutes

Total Time: 36 minutes minutes

• 1 cup (227 g) butter, softened to room temperature
• ¾ cup (159 g) granulated sugar
• ¾ cup (159 g) packed mild brown sugar
• 2 giant (100 g) eggs
• 2 teaspoons vanilla extract
• 2 ¼ cups (320 g) all-purpose flour
• ⅔ cup (57 g) pure unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ¾ to 2 cups (300 to 340 g) peanut butter chips (a 10-ounce bag)

Cook ModePrevent your display screen from going darkish

• Preheat oven to 350 levels F. Line two or three half sheet pans with parchment paper, frivolously grease with cooking spray, and put aside.

• In a bowl with a handheld electrical mixer or within the bowl of a stand mixer fitted with the paddle attachment, cream collectively the butter, granulated sugar and brown sugar till mild and creamy, 1 to 2 minutes.

• Add the eggs and vanilla and blend till well-combined. Scrape down the perimeters of the bowl as wanted.

• In a separate bowl, whisk or sift collectively the flour, cocoa powder, baking soda and salt (this helps remove pesky small lumps which might be widespread in cocoa powder).

• Add the dry components to the moist components and blend till mixed and no dry streaks stay. Add the peanut butter chips and blend (with the mixer or by hand if you don’t need the chips to interrupt aside) till mixed.

• Scoop the cookie dough into 2-tablespoon measurement parts (I exploit a #40 medium cookie scoop) and roll into balls. Place a number of inches aside on the ready baking sheets.

• Bake for 10 to 11 minutes till the cookies are simply set across the edges and barely crackly on prime. For tremendous smooth and chewy cookies, do not over bake.

• Let the cookies relaxation on the baking sheets for a pair minutes earlier than shifting to a wire rack to chill utterly.

Cocoa Powder: Dutch-process cocoa powder can work in these cookies as effectively for a darker, richer-tasting cookie. If utilizing, cut back baking soda to 1/4 teaspoon and add 1 teaspoon baking powder. 
Puffy Cookies: in case your cookies come out too puffy after baking, attempt a) instantly out of the oven, dropping the cookie sheet just a few inches above the counter to flatten barely or b) lowering the oven temperature by 25 levels or c) subsequent time, keeping track of the dry components and backing off simply barely (possibly 2 to 4 tablespoons much less flour if wanted). 
Flat Cookies: in case your cookies are flattening an excessive amount of whereas baking, attempt a) rising the oven temperature by 15 to 25 levels, b) subsequent time ensuring the butter isn’t overly softened/melted, c) use chilly eggs from the fridge, or d) add just a few tablespoons extra flour or cocoa powder to the dough. 

Author: Mel

Course: Dessert

Cuisine: American, Western

Method: Bake

Serving: 1 cookie, Calories: 115kcal, Carbohydrates: 16g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 24mg, Sodium: 109mg, Fiber: 1g, Sugar: 9g

Recipe Source: from Mel’s Kitchen Cafe (inspiration from this previous recipe)