Chocolate Peanut Butter Chocolate Chip Cookies
Indulge your sweet tooth with these irresistible Chocolate Peanut Butter Chocolate Chip Cookies, a decadent treat that seamlessly blends rich cocoa, creamy peanut butter, and bursts of semi-sweet chocolate chips. Perfectly soft and chewy, these cookies are quick and easy to make, with just 15 minutes of prep time and 10 minutes in the oven. Each bite delivers the ultimate trifecta of chocolate and peanut butter flavors, making them a delightful choice for dessert cravings, holiday cookie trays, or a midday snack. With a simple pantry-friendly ingredient list and a foolproof baking method, these cookies will become a family favorite in no time. Don't forget to enjoy them warm for that gooey chocolate chip perfection!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.33 cup unsweetened cocoa powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter
- 0.5 cups creamy peanut butter
- 0.5 cups granulated sugar
- 0.5 cups brown sugar (packed)
- 1 whole large egg
- 1 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until fully combined. Set aside.
In a large mixing bowl, using a hand mixer or stand mixer with a paddle attachment, beat the unsalted butter, peanut butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy (about 2-3 minutes).
Add the egg and vanilla extract to the butter mixture. Beat on low until well incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Scrape down the sides of the bowl as needed, and mix until just combined. Do not overmix.
Fold in the semi-sweet chocolate chips using a rubber spatula or spoon, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, portion out the dough into 1.5-inch balls and place them on the prepared baking sheets, spacing each cookie about 2 inches apart.
Gently press down on each cookie ball to slightly flatten it.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers still appear slightly soft.
Remove cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.1 g | 218% | |
| Saturated Fat | 75.6 g | 378% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 2444 mg | 106% | |
| Total Carbohydrate | 542.5 g | 197% | |
| Dietary Fiber | 51.9 g | 185% | |
| Total Sugars | 319.6 g | ||
| Protein | 82.1 g | 164% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 332 mg | 26% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 2376 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
