Peanut Butter Chip Chocolate Cookies
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Nothing goes better together than peanut butter and chocolate and we think you’ll love these peanut butter chip chocolate cookies. We’ve made these cookies in my home since I was a child and I still crave them. This is a great chocolate cookie base for any mix-ins you prefer.
A few notes:
These cookies stay fluffy after baking. You’ll still want to keep an inch or so between each cookie on the baking sheet, but they won’t spread and flatten very much
The dough OR cookies are great for freezing. To freeze, place balls of dough on your baking sheet and freeze for 30 minutes. Transfer frozen dough balls to an airtight freezer bag or container. The dough will keep for 3 months. To bake, you can thaw for 30 minutes before baking, or bake frozen by adding 2 extra minutes to the bake time. You can freeze the baked cookies in an airtight container as well
Use Dutch process cocoa for a deeper, richer chocolate flavor. If you can’t find Dutch process, Hershey’s special dark cocoa is an option. This time I just used a basic unsweetened cocoa powder. It’s not quite as chocolatey, but still pretty amazing!.
Peanut Butter Chip Chocolate Cookies
a few notes
For a vegan cookie, just replace the butter and eggs. The vegan options I use are Earth Balance butter and this egg replacer.
Use PURE vanilla extract, not the imitation stuff. Vanilla won’t change the structure of the cookie, but it’s used to enhance all the other flavors. I know it’s tempting to buy a bigger cheaper bottle of the imitation, but don’t do it. If you have a little time on your hands and don’t mind being grossed out, look up how they make imitation vanilla.
I use my Kitchenaid stand mixer, but you can use a hand mixer or even a bowl and spoon.
You can whisk the flour, salt, baking soda and coca powder together to get it fully blended before adding it to your creamed mixture. I didn’t do that this time around. Don’t sift the flour for this recipe.
I usually chill this dough for about 20 minutes because I like to make sure it doesn’t spread too much when it’s baking. This isn’t necessary and might just be in my imagination.
These can be baked using a silicon baking mat or parchment paper to cover your baking sheet.
I use cookie scoops for faster scooping and uniform cookies.
Don’t overbake these cookies. 8-10 minutes is plenty. They might look slightly underdone, but will finish setting up after you remove them from the oven. Let them sit for a few minutes before transferring them to wire baking rack.
Store cookies in an airtight container for up to 3-4 days.
Peanut Butter Chip Chocolate Cookies
Ingredients
- 1 Cup Butter
- 1 1/2 Cups Sugar
- 2 Eggs
- 2 Teaspoons Vanilla
- 2 Cups Flour
- 2/3 Cup Cocoa
- 3/4 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 2 Cups Reese's Peanut Butter Chips
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with a baking mat or parchment paper if you wish and set it aside.
- In your mixing bowl, cream together butter, sugar, eggs and vanilla for about 30 seconds.
- Slowly mix in dry ingredients, followed by the Reese's chips. Mix until fully incorporated.
- Form the dough into 2 inch balls, or use your cookie scoop. Place on prepared baking sheet, about 2 inches apart.
- Bake for 8-10 minutes until the edges are slightly golden brown. Remove from oven and let cookies cool on the baking sheet for 2-3 minutes. Transfer to wire cooling racks.
- Store in an airtight container for 3-4 days.