Description
These Peanut Butter Chip Chocolate Cookies combine rich cocoa powder with sweet peanut butter chips for a moist, chewy treat perfect for snack time or dessert. The dough is easy to prepare and can be refrigerated to enhance flavors. Baking at 350°F yields soft cookies topped with extra peanut butter chips for an irresistible finish.
Ingredients
Scale
Cookie Dough
- 3/4 cup butter softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tablespoon milk
- 1 cup + 2 tablespoons flour
- 2/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups peanut butter chips plus more for topping, optional
Instructions
- Preheat Oven: Preheat oven to 350°F and line baking sheets with parchment paper to prevent sticking.
- Mix Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter, sugar, and brown sugar. Mix on low speed until combined, then increase to high speed and continue mixing until the mixture is light and fluffy.
- Add Egg and Milk: Add the egg and milk to the batter and mix until well combined, scraping down the sides of the bowl with a rubber spatula halfway through to ensure even mixing.
- Incorporate Dry Ingredients: Add the flour, cocoa powder, baking soda, and salt to the wet ingredients. Mix on low speed until all ingredients are fully incorporated into a uniform dough.
- Fold in Peanut Butter Chips: Stir in the peanut butter chips just until they are evenly dispersed throughout the cookie dough.
- Optional Refrigeration: Cover the dough and refrigerate for up to 36 hours to enhance flavor and texture.
- Scoop Dough: Using a #40 cookie scoop, evenly scoop the cookie dough onto the prepared baking sheets, allowing room for spreading. This recipe should yield about 24 cookies.
- Bake: Bake one sheet at a time in the preheated oven for 10 minutes. Avoid overbaking to keep the cookies moist and chewy.
- Add Toppings: Immediately after removing from the oven, press a few extra peanut butter chips onto the tops of the cookies while they're still hot for an appealing finish.
- Cool Cookies: Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
Notes
- Use a #40 cookie scoop to make uniformly sized cookies that bake evenly.
- Refrigerating the dough for at least a few hours will improve the flavor and texture of the cookies but is optional.
- Do not overbake; cookies should remain soft and chewy rather than dry and crumbly.
- Additional peanut butter chips on top add extra flavor and visual appeal.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
