These chocolate peanut butter cookies are pure comfort: a soft, rich chocolate cookie studded with milk chocolate and peanut butter chips. If you love the classic chocolate-and-peanut-butter combination, this recipe will quickly become a favorite. It’s simple to make and yields about two dozen tender, flavorful cookies. Follow the steps below and enjoy warm cookies straight from the oven.
Chocolate Chocolate Peanut Butter Cookies
Yield: About 2 dozen cookies
Ingredients
- 1 1/4 cups butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk chocolate chips
- 1 cup peanut butter chips
Directions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar on low to medium speed until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined. Fold in the milk chocolate chips and peanut butter chips.
- Drop rounded 1-inch cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8–10 minutes, or until the cookies are set around the edges but still soft in the centers. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips: For softer cookies, remove them from the oven when the centers still look slightly underbaked. For chewier cookies, press a few extra chips onto the tops right after they come out of the oven. These cookies store well in an airtight container at room temperature for several days, or can be frozen for longer storage.
