Description
These Peanut Butter & Chocolate Chocolate Chip Cookies combine the rich flavors of peanut butter and dark cocoa with melty semi-sweet chocolate chips for a decadent treat. Soft, chewy, and perfectly sweet, these cookies are ideal for satisfying chocolate cravings with a delightful nutty twist.
Ingredients
Units
Scale
Wet Ingredients
- 1 stick unsalted butter
- 1/4 cup all-natural smooth peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon kosher salt
- 1/4 cup black cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup all-purpose flour
Mix-Ins
- 8 ounces semi-sweet chocolate chips
Instructions
- Prepare Oven and Baking Sheets: Set racks in the center and lower third of the oven and preheat to 350°F. Line two rimmed baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Melt Butter and Peanut Butter: Place the unsalted butter and all-natural smooth peanut butter in a small skillet over low heat. Stir occasionally with a rubber spatula until the butter melts and the peanut butter softens into a smooth, cohesive mixture. Remove from heat and set aside.
- Combine Sugars and Butter Mixture: In a medium bowl, whisk together granulated sugar, light brown sugar, and kosher salt. Pour in the melted butter and peanut butter mixture and whisk briskly until the mixture becomes smooth and uniformly combined, about 1 minute. Add the egg and vanilla extract, whisking for an additional 2 minutes to aerate the batter and ensure full incorporation.
- Add Dry Ingredients: Fold in the black cocoa powder, baking soda, and baking powder using a rubber spatula until fully combined. Gently fold in the all-purpose flour and semi-sweet chocolate chips, mixing just until incorporated to avoid overworking the dough.
- Portion Cookies: Using a 1 1/2–ounce cookie scoop or three tablespoons, drop dough portions onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for approximately 12 minutes. Halfway through baking, rotate and swap the position of the baking sheets to ensure even baking. Cookies should be puffed and slightly spread when done.
- Flatten Cookies: Remove baking sheets from the oven. Lift each sheet a few inches above the counter and firmly drop it 3-4 times to flatten and encourage spreading of the cookies. Repeat with the second sheet.
- Cool Completely: Allow the cookies to cool fully on the baking sheets before transferring to a wire rack or serving. This helps cookies set and enhances their chewy texture.
Notes
- Using black cocoa powder gives the cookies a deep, rich chocolate flavor and a dark color.
- Make sure not to overmix the dough after adding flour to keep cookies tender and soft.
- Lifting and dropping the baking sheets after baking helps achieve a perfect flat cookie with slight spread.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a nut-free version, substitute peanut butter with sunflower seed butter and omit the chocolate chips if allergy concerns arise.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 17g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
