Description
These Peanut Butter & Chocolate Chocolate Chip Cookies combine rich cocoa and creamy peanut butter to create a decadent treat with melty chocolate chips in every bite. The cookies are soft, chewy, and packed with a perfect balance of sweet and salty flavors, baked to perfection until slightly puffed and spread.
Ingredients
Units
Scale
Wet Ingredients
- 1 stick unsalted butter
- 1/4 cup all-natural smooth peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon kosher salt
- 1/4 cup black cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup all-purpose flour
Add-ins
- 8 ounces semi-sweet chocolate chips
Instructions
- Preheat and Prepare Baking Sheets: Set oven racks in the center and lower third positions. Preheat the oven to 350°F (175°C). Line two rimmed baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Melt Butter and Peanut Butter: Place the unsalted butter and peanut butter in a small skillet over low heat. Stir occasionally with a rubber spatula as the butter melts and the peanut butter softens to form a smooth, cohesive mixture. Remove from heat and let it cool slightly.
- Mix Sugars and Build Batter: In a medium bowl, combine granulated sugar, brown sugar, and kosher salt. Pour in the melted butter and peanut butter mixture. Whisk thoroughly until smooth and evenly blended, about 1 minute. Add the egg and vanilla extract, whisking vigorously for about 2 minutes until the batter is well combined and slightly aerated.
- Add Dry Ingredients: Sprinkle in black cocoa powder, baking soda, and baking powder. Gently fold with a rubber spatula until incorporated. Then add the all-purpose flour and semi-sweet chocolate chips. Fold carefully but thoroughly, being careful not to overmix, until just combined.
- Shape Cookies and Bake: Using a 1 1/2-ounce cookie scoop or three tablespoons, portion the dough evenly onto the prepared baking sheets, spacing each scoop about 2 inches apart. Bake in the preheated oven for approximately 12 minutes, rotating and switching the baking sheets halfway through to ensure even baking. The cookies should be puffed and just starting to spread.
- Flatten Cookies and Cool: Immediately upon removing the baking sheets from the oven, lift one sheet a few inches above the counter and drop it firmly to flatten the cookies slightly. Repeat this dropping motion three additional times per sheet to encourage spreading. Perform the same with the second baking sheet. Allow the cookies to cool fully on the sheets to set.
Notes
- Use black cocoa powder for an intense chocolate flavor and deep dark color.
- Dropping the cookie sheet after baking helps control the spread and gives the cookies a flatter, chewier texture.
- Allow cookies to cool on the baking sheets to prevent breaking or crumbling.
- You can substitute natural peanut butter, but ensure it’s smooth for best texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For softer cookies, slightly underbake and allow carryover cooking on the sheet.
Nutrition
- Serving Size: 1 cookie (based on 10 cookies total)
- Calories: 230
- Sugar: 16g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
