Description
These Peanut Butter & Chocolate Chocolate Chip Cookies combine rich black cocoa powder, creamy peanut butter, and melty semi-sweet chocolate chips for an irresistibly decadent treat. With a soft, slightly puffy texture and intense chocolate-peanut butter flavor, these cookies are easy to prepare and perfect for satisfying your sweet tooth.
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
Add-ins
- 8 ounce semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Set racks in the center and lower third of your oven and preheat to 350°F (175°C). Line two rimmed baking sheets with parchment paper or silicone 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 until the butter is melted and the peanut butter softens into a smooth, cohesive mixture. Remove from heat and set aside to cool slightly.
- Mix Sugars and Wet Ingredients: In a medium bowl, combine granulated sugar, light brown sugar, and kosher salt. Pour in the melted butter and peanut butter mixture, then whisk vigorously for about 1 minute until a smooth paste forms. Add the egg and vanilla extract, and whisk for an additional 2 minutes until the mixture is well incorporated and slightly aerated.
- Add Dry Ingredients and Chocolate Chips: Add black cocoa powder, baking soda, and baking powder to the wet mixture. Fold gently with a rubber spatula until fully combined. Then fold in the all-purpose flour and the semi-sweet chocolate chips until just combined, being careful not to overmix.
- Portion and Bake: Using a 1 1/2-ounce cookie scoop or three tablespoons, portion dough onto the prepared baking sheets, spacing each cookie about 2 inches apart. Bake in the preheated oven for approximately 12 minutes, rotating and swapping the positions of the baking sheets halfway through baking to ensure even cooking. Cookies should be puffed and slightly spread when done.
- Flatten and Cool: Upon removing the sheets from the oven, lift each baking sheet a few inches above the counter and gently drop it four times to flatten and spread the cookies evenly. Repeat with the second sheet. Allow the cookies to cool completely on the baking sheets before transferring or serving.
Notes
- Use black cocoa powder for a deep, intense chocolate flavor and dark color.
- Softened peanut butter allows for easier mixing with melted butter—avoid crunchy types for texture consistency.
- Dropping the baking sheets after baking helps achieve a flat cookie with the perfect chew.
- For best results, do not overmix once flour is added to keep cookies tender.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 260
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
