Description
These Peanut Butter Chip Chocolate Cookies are irresistibly rich and chewy with a perfect blend of cocoa and peanut butter chips. They bake up soft and moist, ideal for a delicious dessert or snack.
Ingredients
Units
Scale
Dry Ingredients
- 1 cup + 2 tablespoons flour
- 2/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tablespoon milk
Add-ins
- 1 1/2 cups peanut butter chips plus more for topping, optional
Instructions
- Preheat oven: Preheat the oven to 350°F and line baking sheets with parchment paper to prevent sticking.
- Cream butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter, sugar, and brown sugar. Mix on low speed until combined, then increase to high speed and beat until the mixture is light and fluffy, about 2-3 minutes.
- Add egg and milk: Add the egg and milk to the creamed mixture. Mix on medium speed until well combined, scraping down the sides of the bowl once halfway through to incorporate all ingredients evenly.
- Mix dry ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt until evenly blended.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated to avoid overmixing.
- Stir in peanut butter chips: Fold in the peanut butter chips gently until they are evenly dispersed throughout the dough.
- Optional refrigeration: For deeper flavor and easier handling, cover the dough with plastic wrap and refrigerate for up to 36 hours before baking.
- Scoop dough: Use a #40 cookie scoop or tablespoon to portion out dough evenly onto the prepared baking sheets, spacing them about 2 inches apart. You should get roughly 24 cookies.
- Bake cookies: Bake one sheet at a time in the preheated oven for 10 minutes. Be careful not to overbake; cookies should remain moist and chewy.
- Add topping: Immediately after baking, press a few extra peanut butter chips onto the warm cookies if desired for extra flavor and appeal.
- Cool cookies: Let the cookies cool on the baking sheet for a couple of minutes to set, then transfer to a wire rack to cool completely before serving or storing.
Notes
- Use a #40 cookie scoop for evenly sized cookies and consistent baking results.
- Refrigerating the dough enhances flavor and makes it easier to handle, but it is not required.
- Do not overbake the cookies to maintain a moist and chewy texture; remove from the oven when edges are set but centers are slightly soft.
- Additional peanut butter chips on top after baking add visual appeal and extra peanut butter bursts.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 22 mg
