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I am not particularly fond of peanut butter. Maybe it was too many peanut butter and jelly sandwiches as a kid. In fact, to me, peanut butter is something that I eat when my calorie counting app tells me that I haven’t eaten enough fat or protein that day.
Yet, when done right, something magical happens when chocolate and peanut butter come together. The peanut butter Lindt truffles are one of my favorite flavors. And, my absolute favorite cookies are chocolate cookies with peanut butter chips. These cookies have ruined my diet many, many times. In fact, I refrain from making them often, because I know that I will utterly destroy half a pan in one sitting if I do.
The recipe is pretty simple. You don’t really need the electric mixer to make them, but it helps.
Start with your softened butter and sugars. Cream them well, then add your egg and beat until smooth.
Add the flour, cocoa powder, salt, and baking soda. Mix until you get everything combined, then add your vanilla extract. Your dough is going to be sticky. At this point, throw in your peanut butter chips. Sometimes, I replace the chips with Reese’s Pieces. In this case, I used half chips and half Reese’s Pieces. Using a firm spatula or spoon, stir the chips into the dough. I do not recommend doing this with the mixer.
Drop rounded spoonfuls of the dough onto a cookie sheet. I line mine with parchment paper. It keeps them from sticking. Then, pop them into your preheated oven.
About 10 minutes later, you’ll be rewarded with chocolatey peanut-butter goodness. Don’t forget to eat one fresh out of the oven. You’re welcome.
Note: The recipe shows the measurements for a full batch, but the pictures in this post were taken while making a half batch.
Chocolate peanut butter chip cookies
(Adapted from White Chocolate Chocolate Cookies)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup white sugar
- ¾ cup light brown sugar
- 2 eggs, room temperature
- 1 ¼ cups unsweetened cocoa powder (not Dutch processed)
- 1 ¾ cups all-purpose flour
- 2 tsp baking soda
- a pinch of salt
- 1 tsp vanilla extract
- 2 cups peanut butter chips
Pre-heat the oven to 350°. Line two cookie sheets with parchment paper.
In a large bowl, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, and beat until creamy. Add the cocoa powder, flour, and baking soda into the creamed mixture. Stir in the vanilla extract, then fold in the peanut butter chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8-11 minutes, or until they are puffy but still soft. All to cool on the cookie sheet for at least 5 minutes, then transfer to a wire rack. Allow to cool completely, then store in an airtight container.