Chocolate Peanut Butter Cookies Recipe
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!
Servings: 36 cookies
Ingredients
- 1 cup melted butter
- 1 cup light brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 cup Ghirardelli unsweetened cocoa powder
- 1 teaspoon kosher salt
- 1 ½ teaspoons baking soda
- 2 packages peanut butter chips 11 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.