Chocolate Peanut Butter Chip Cookies
The ultimate cookie craving strikes! These Chocolate Peanut Butter Chip Cookies are soft, chewy, and bursting with flavor. Loaded with creamy peanut butter and rich chocolate chips, they’re perfect for any occasion. Indulge in these homemade treats tonight!
Equipment
- Wooden Spoon
- Mixing Bowl
- Oven
- Baking Sheet
Ingredients
- 1/2 cup Butter (Softened)
- 1/2 cup Granulated Sugar
- 1/2 cup brown sugar (packed)
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1 cup All-purpose Flour
- 1/3 cup Cocoa Powder (unsweetened)
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 cup Peanut Butter Chips (Plus extra for the top)
Instructions
- Preheat your oven to 350 degrees. It’s important to let your oven reach the right temperature before you bake your cookies, ensuring they cook evenly and come out perfectly.
- Line two baking sheets with parchment paper or lightly grease them with nonstick cooking spray. This will help prevent the cookies from sticking, making for easier cleanup and perfect cookies.
- In a large bowl, cream together the butter and both sugars until the mixture is light and fluffy. You want to see a pale color, which indicates that the butter is well-aerated.
- Add in the egg and vanilla extract, and mix until well combined. Take a moment to scrape down the sides of the bowl, as we want to ensure everything is nicely incorporated.
- Slowly add in all of the dry ingredients—flour, cocoa powder, baking soda, and salt—until just combined. Be careful not to overmix, as this can lead to a tough cookie.
- Now, gently fold in the peanut butter chips by hand. This ensures they’re evenly distributed without breaking apart.
- Scoop the cookie dough onto your baking sheets using a large (3 tablespoon) cookie scoop. Make sure to space them out, as they will spread while baking.
- Press a few extra peanut butter chips onto the top of each cookie. This step adds a little extra flair and a beautiful presentation.
- Bake the cookies in the preheated oven for 9 to 10 minutes. They should be set around the edges but still soft in the center. Keep an eye on them to avoid overbaking!
- After baking, let the cookies cool on the cookie sheet for 2 to 3 minutes before transferring them to a cooling rack. This allows them to firm up slightly and makes them easier to handle.
- Serve the cookies warm or at room temperature. Enjoy them on their own, or pair them with a glass of milk for the ultimate treat!
Notes
- Small scoop: 5 to 6 minutes
- Medium scoop: 7 to 8 minutes
- Large scoop: 9 to 10 minutes