Description
My favorite flavor combo! These Chocolate Peanut Butter Chip Cookies are thick, brownie-like chocolate cookies loaded with creamy peanut butter chips!
Ingredients
Scale
- 1 cup cold butter, cubed
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 1/2 cups all-purpose flour
- 2 cups peanut butter chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Using the paddle attachment on your stand mixer, mix the butter and both sugars together on medium speed for 2 minutes until light and fluffy, scraping sides of bowl as necessary. Add in the cocoa powder until evenly mixed.
- With the mixer still on medium, add in the eggs, vanilla, baking soda, and salt and mix for 1 minute until smooth. Scrape the sides of the bowl making sure everything is incorporated.
- Turn the mixer to low and add in the flour, mixing until just combined. Stir in the peanut butter chips.
- Using a large (3- tablespoon) sized cookie scoop, drop dough onto the prepared cookie sheet.
- Bake for 9-11 minutes until edges are set. Centers might seem under-baked – this is ok.
- Allow the cookies to cool for 3 minutes on the cookie sheet and transfer to a wire rack to cool completely.
Notes
Store airtight at room temperature for up to 3 days.
Freeze cookies airtight for 2 months. Thaw at room temperature.
