Description
Delight in these rich and decadent Peanut Butter & Chocolate Chocolate Chip Cookies that combine the creamy smoothness of peanut butter with the intense flavor of black cocoa and the gooeyness of semi-sweet chocolate chips. Perfectly soft with a slight crisp on the edges, these cookies are a heavenly treat for any chocolate lover.
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 ounces semi-sweet chocolate chips
Instructions
- Preheat and Prepare Baking Sheets: Set oven racks in the center and lower third positions and 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 smooth peanut butter in a small skillet over low heat. Stir occasionally with a rubber spatula until the butter melts and the peanut butter softens, creating a cohesive mixture. Remove from heat and set aside to cool slightly.
- Mix Sugars and Wet Ingredients: In a medium mixing bowl, combine granulated sugar, light brown sugar, and kosher salt. Pour in the melted butter and peanut butter mixture and whisk thoroughly to form a smooth paste, about 1 minute. Add the egg and vanilla extract, whisking vigorously for about 2 minutes until the mixture is well blended and slightly aerated.
- Add Dry Ingredients: Incorporate the black cocoa powder, baking soda, and baking powder by folding them gently with a rubber spatula until fully combined. Then fold in the all-purpose flour and semi-sweet chocolate chips just until the ingredients are evenly distributed without overmixing.
- Portion the Dough: Using a 1 1/2–ounce cookie scoop or three tablespoons, portion the cookie dough onto the prepared baking sheets, spacing each dollop about 2 inches apart to allow for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for approximately 12 minutes, rotating and switching the baking sheets’ positions halfway through baking to ensure even cooking. The cookies should be puffed and slightly spread once done.
- Flatten Cookies: Remove the baking sheets from the oven. To help the cookies spread and flatten, lift one sheet a few inches above the counter and let it drop; repeat this drop three more times. Repeat this process with the second baking sheet.
- Cool: Allow the cookies to cool completely on the baking sheets before removing to ensure they set properly and maintain their shape.
Notes
- Use parchment paper or silicone mats to prevent cookies from sticking and to promote even baking.
- Be careful not to overmix once flour and chocolate chips are added to avoid tough cookies.
- Dropping the baking sheets helps the cookies spread evenly and achieve a better shape.
- Ensure the peanut butter is smooth and not chunky for a uniform texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 18g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
