Description
Deliciously rich peanut butter chip chocolate cookies that are moist, chewy, and packed with peanut butter chips. Perfect for chocolate lovers seeking a twist with nutty sweetness in every bite.
Ingredients
Scale
Cookie Dough
- 3/4 cup butter softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tablespoon milk
- 1 cup + 2 tablespoons flour
- 2/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups peanut butter chips plus more for topping, optional
Instructions
- Preheat Oven: Preheat oven to 350°F and line baking sheets with parchment paper to ensure cookies do not stick and bake evenly.
- 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 until the mixture is light and fluffy.
- Add Wet Ingredients: Add the egg and milk to the creamed mixture. Mix until well combined, scraping down the sides of the bowl with a rubber spatula halfway through mixing to incorporate all ingredients evenly.
- Add Dry Ingredients: Add the flour, cocoa powder, baking soda, and salt to the mixture. Mix on low speed until all ingredients are fully incorporated and form a cohesive dough.
- Fold in Chips: Stir in the peanut butter chips gently until evenly distributed throughout the dough.
- Chill Dough (Optional): Cover the dough and refrigerate it for up to 36 hours. This step enhances the flavor and texture but can be skipped if you’re short on time.
- Scoop Cookies: Use a #40 cookie scoop or a similar sized scoop to evenly portion the dough onto the prepared baking sheets. You should get approximately 24 cookies.
- Bake: Bake one sheet at a time for 10 minutes at 350°F. Avoid over-baking to keep the cookies moist and chewy rather than dry and crumbly.
- Add Toppings: Immediately after removing the cookies from the oven, press a few additional peanut butter chips onto the tops while they are still hot for extra flavor and visual appeal, if desired.
- Cool: Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
Notes
- Use a #40 cookie scoop to ensure uniform cookie sizes and consistent baking results.
- Refrigerating dough for up to 36 hours is optional but helps deepen the flavor and improve texture.
- Do not over-bake cookies; 10 minutes is ideal to keep them moist and chewy.
- Pressing extra peanut butter chips on top right after baking enhances presentation and peanut flavor.
Nutrition
- Calories: 170 kcal
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg
