chocolate peanut butter chip cookies

I had a brain blast one night and went to my wife with this idea. as the writing of this, I've had this recipe for 2 weeks and have made 3 batches of this already. if you're into that savory/salty/soft cookie stuff, this will rock.

Prep
15 min
Cook
12 min
Total
27 min
Servings
24 cookies
Difficulty
easy
dessertcookieschocolatepeanut-buttercrowd-pleaser

ingredients

Dry Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/3 cup cocoa powder (unsweetened)
  • 3/4 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup peanut butter (creamy works best)
  • 1 cup granulated sugar (no brown sugar needed!)
  • 1 egg
  • 1 tsp vanilla extract

Mix-ins

  • 1 cup chocolate chips (or peanut butter chips, or mix both!)

instructions

regular cookies

  1. Preheat oven: Preheat your oven to 350°F and line baking sheets with parchment paper.

  2. Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.

  3. Cream butter and peanut butter: In a large bowl or stand mixer, beat together softened butter, peanut butter, and sugar until light and fluffy, about 2-3 minutes.

  4. Add eggs and vanilla: Beat in the egg and vanilla extract until well combined and smooth.

  5. Combine wet and dry: Add the dry ingredient mixture to the wet ingredients. Mix until just combined - don’t overmix!

  6. Fold in chips: Gently fold in the chocolate chips (or peanut butter chips, or a mix of both!).

  7. Scoop cookies: Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart. They will spread slightly during baking.

  8. Bake: Bake for 10-12 minutes. The cookies will look slightly underdone in the center - this is perfect! They’ll firm up as they cool.

  9. Cool on pan: Let cookies cool on the baking sheet for 5 minutes (this is important!), then transfer to a wire rack to cool completely.

mega cookies (1 inch thick!)

  1. Prepare dough: Follow steps 1-6 from the regular cookie instructions above.

  2. Form mega cookies: Scoop very large portions of dough (about 1/4 cup each) onto the baking sheet. You should get about 3 mega cookies from this recipe.

  3. Flatten slightly: Press each dough ball down to about 1 inch thickness. This helps them bake evenly.

  4. Bake longer: Bake for 22-28 minutes until the edges are set and the top looks matte (not shiny). The center may still look slightly soft - that’s perfect!

  5. Cool completely: Let mega cookies cool on the pan for at least 10 minutes before moving them. They need this time to set up.

notes

  • Use creamy peanut butter, not natural (natural peanut butter is too oily)
  • Don't skip the cooling time on the pan - cookies need to set!
  • Cookies will look underdone when you remove them - trust the process!
  • This recipe uses all white sugar intentionally! It creates a slightly crispier edge and allows the chocolate and peanut butter flavors to shine.
  • Chip combos: Classic (semi-sweet), PB Lovers (peanut butter chips), Best of Both (half and half), Fancy (dark chocolate)
  • Room temperature: 5-7 days in an airtight container. Frozen: 3 months (dough or baked cookies).
  • Mega Cookie version: Scoop 1/4 cup portions, flatten to 1 inch thick, bake for 22-28 minutes.

nutrition information

140
Calories
16g
Carbs
3g
Protein
8g
Fat

shit's like a reese's but doughy. i fuggin' love reese's.