Description
Deliciously rich and chewy Peanut Butter & Chocolate Chocolate Chip Cookies that combine the creamy texture of peanut butter with the deep flavors of black cocoa and semi-sweet chocolate chips. Perfectly baked to achieve a soft center and slightly crisp edges, these cookies are a perfect treat for any chocolate lover.
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
Mix-ins
- 8 ounces semi-sweet chocolate chips
Instructions
- Preheat oven and prepare baking sheets: Set racks in the center and lower third of the oven and preheat to 350°F. Line two rimmed baking sheets with parchment paper or silicone mats to ensure cookies do not stick and bake evenly.
- Melt butter and peanut butter: Place the butter and peanut butter in a small skillet over low heat. Stir occasionally with a rubber spatula as the butter melts and peanut butter softens to form a smooth mixture. Remove from heat and set aside to cool slightly.
- Combine sugars and salt: In a medium bowl, mix granulated sugar, brown sugar, and kosher salt. Pour in the melted butter and peanut butter mixture and whisk vigorously for about 1 minute until smooth and well combined, forming a cohesive paste.
- Add egg and vanilla: Whisk in the egg and vanilla extract for about 2 minutes, ensuring the mixture is well incorporated and slightly aerated for a light texture.
- Incorporate dry ingredients: Add black cocoa powder, baking soda, and baking powder to the wet mixture. Gently fold with a rubber spatula until fully combined. Then fold in the all-purpose flour and semi-sweet chocolate chips carefully until just combined to avoid overmixing.
- Portion dough and bake: Using a 1 1/2–ounce cookie scoop or three tablespoons, place dough portions onto the prepared baking sheets, spacing them about 2 inches apart. Bake for approximately 12 minutes, rotating and turning the baking sheets halfway through baking to ensure even cooking, until the cookies are puffed and slightly spread.
- Spread cookies after baking: Remove the baking sheets from the oven. To flatten and spread the cookies, lift each sheet a few inches above the counter and drop it firmly four times. This technique creates an ideal texture and shape for the cookies. Allow cookies to cool completely on the sheets before serving.
Notes
- Using black cocoa powder gives the cookies a deep chocolate flavor and dark color; if unavailable, substitute with Dutch-processed cocoa powder for a milder taste and lighter color.
- Be careful not to overmix the dough after adding flour to keep the cookies tender.
- The drop and lift method after baking helps the cookies spread evenly for a perfect chewy texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a nuttier flavor, consider adding chopped roasted peanuts to the dough along with chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
