Thick and chewy, these Chocolate Peanut Butter Cookies are packed with flavor. Freezer friendly and easy to make, these cookies are bursting with peanut butter chips!
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Cookies
Cuisine: American
Keyword: chocolate peanut butter chip cookie, peanut butter chip cookies
Servings: 36cookies
Author: Aimee
Ingredients
1cupmelted butter
1cuplight brown sugarpacked
2large eggs
2teaspoonsvanilla extract
1 ½cupsall-purpose flour
1cupGhirardelli unsweetened cocoa powder
1teaspoonkosher salt
1 ½teaspoonsbaking soda
2packagespeanut butter chips11 ounce each
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
In a large mixing bowl, combine melted butter with brown sugar. Mix until completely blended. Add in eggs, and vanilla extract until fully combined.
Add flour, cocoa powder, salt, and baking soda to mixing bowl. Beat just until incorporated. Fold in all but ½ cup of the peanut butter morsels. Chill dough 1 hour, if desired.
Using a 2 Tbsp cookie scoop, drop dough two inches apart on prepared cookie sheet. Using the reserved peanut butter chips, press 5 or 6 on top of each cookie before baking.
Bake for 10-12 minutes. The cookies will be slightly underbaked, but not runny. Allow to cool on baking sheet 5-10 minutes before moving to a wire rack to cool completely.
Notes
Storage- store cookies in airtight container at room temperature after they have cooled completely. Freeze for up to 3 months. You can also freeze cookie dough balls instead of the baked cookies.
Cocoa Powder- I love the Ghirardelli unsweetened cocoa powder because of it's rich flavor. Hershey's special dark is delicious as well. Do not choose off brand or Nestle as I feel like they leave a bitter taste in this cookie recipe.
Substitutions- Use a combination of peanut butter and chocolate chips for a fudgier treat.