Description
Delight in these rich and chewy Peanut Butter & Chocolate Chocolate Chip Cookies, combining the creamy sweetness of peanut butter with intense black cocoa and semi-sweet chocolate chips. Perfectly soft with a slightly crisp edge, these cookies are easy to make and bake in under 30 minutes, ideal for an indulgent treat or sharing with friends and family.
Ingredients
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
- 8 ounce semi-sweet chocolate chips
Instructions
- Prepare oven and baking sheets: Set racks in the center and lower third of the oven and preheat to 350°F (175°C). Line two rimmed baking sheets with parchment paper or silicone mats for easy release and cleanup.
- Melt butter and peanut butter: Add the butter and peanut butter to a small skillet over low heat. Stir occasionally using a rubber spatula as the butter melts and the peanut butter softens, forming a smooth, cohesive mixture. Remove from heat and set aside to cool slightly.
- Mix sugars and incorporate wet ingredients: In a medium bowl, combine the granulated sugar, light brown sugar, and kosher salt. Pour in the melted butter and peanut butter mixture and whisk until smooth and creamy, about 1 minute. Add the egg and vanilla extract, then whisk vigorously for about 2 minutes until the mixture is well combined and slightly aerated.
- Add dry ingredients: Sift or add the black cocoa powder, baking soda, and baking powder to the wet mixture. Fold gently with a rubber spatula until fully combined. Add the all-purpose flour and semi-sweet chocolate chips, folding just until no streaks of flour remain to avoid overmixing.
- Portion and bake cookies: Use a 1 1/2–ounce cookie scoop or three tablespoons to portion the dough onto the prepared baking sheets, spacing cookies about 2 inches apart. Bake in the preheated oven for about 12 minutes, rotating and switching the sheets halfway through baking until the cookies are puffed and slightly spread.
- Settle and cool cookies: Remove the baking sheets from the oven. Carefully lift one sheet a few inches above the counter and drop it gently to flatten and spread the cookies. Repeat this dropping motion three more times. Then repeat with the other sheet. Let cookies cool completely on the sheets before serving or storing.
Notes
- Using black cocoa powder gives these cookies an intense chocolate color and flavor—it’s much darker than regular cocoa powder.
- Dropping the baking sheets helps flatten the cookies for a softer, chewier texture.
- Ensure not to overmix the dough once flour is added to maintain tender cookies.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a nuttier flavor, consider using chunky peanut butter instead of smooth.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
