A favorite combination of flavors for me is peanut butter and chocolate. I am a big peanut butter cup candy hound. My problem was in the summer they always melted too fast for me, so I thought what if I made a cookie that did not melt in your hand?
I mean the candy king of peanut butter in chocolate (Reese's of Hershey) has their own peanut butter chips, so this was my choice for chips.
Ingredients
- Butter unsalted
- White sugar
- Light brown sugar
- Vanilla extract
- Eggs
- All-purpose flour
- Cocoa powder
- Baking soda
- Baking powder
- Salt
- Peanut butter chips
- Semisweet chocolate chips
For the cocoa powder, I did use Guiltard Cocoa Rouge Cocoa Powder which has an intense bittersweet character. If you like a milder cocoa flavor, you can certainly use Hershey's Cocoa.
Making Cookies
Easy is the first thing that comes to mind for making my peanut butter chocolate chip cookie recipe. So let's get started!
Weigh or measure both sugars into a bowl and set it aside. Next, in another bowl weigh or measure all the dry ingredients: flour, salt, cocoa powder, baking powder, and baking soda. I take a whisk and blend it all together.
Add the room temperature butter and both sugar to a mixer bowl and mix on a medium mixer speed for about three minutes until light and fluffy. Scrape down the bowl and add the vanilla extract followed by the eggs. I add one egg at a time.
Turn the mixer down to a low speed and gradually add the flour mixture to the butter, sugar, vanilla extract, and eggs. Finally, add the peanut butter and chocolate chips. Cover loosely and chill in the fridge for 30 minutes.
For uniform cookie sizes, I use a medium size cookie scoop. Placing 12 cookie mounds on a parchment-lined cookie sheet pan. I keep at least 2" between the mounds since these cookies spread out some.
Bake at 350° for 10-12 minutes. I leave the cookies on the sheet pan for a minute or two once they come out of the oven before moving them to a cooling rack. And there you have it easy peasy!
Storage
They will store nicely in a plastic container with a lid for at least a week. With chocolate cookies, I do find they lose some of their moisture after about 3 or 4 days. So to add moisture to the cookies, I add a piece of bread to the container. Put something between the cookies and the bread don't lay the bread slice directly on top of the cookies.
Other Chocolate Cookies
Chocolate Peanut Butter Chip Cookies
Barbara HallIngredients
- 1 cup (227 g) Butter unsalted room temperature
- ⅔ cup (133.33 g) White sugar
- ½ cup (110 g) Light brown sugar
- 2 teaspoons (2 teaspoons) Vanilla extract
- 2 (2 ) Eggs room temperature
- 2 ¼ (2 ¼ ) All-purpose flour
- ¾ cup (64.5 g) Cocoa powder
- ½ teaspoon (0.5 teaspoon) Baking soda
- ½ teaspoon (0.5 teaspoon) Baking powder
- ½ teaspoon (0.5 teaspoon) Salt
- 1 cup (170 g) Peanut butter chips
- ½ cup (90 g) Semisweet chocolate chips
Instructions
- Weigh both sugars into a bowl and set them aside. Next, weight the flour, cocoa powder, baking soda, baking powder, and salt together into a bowl, whisking to blend.
- Add the butter and sugars into a mixer bowl and mix on a medium speed until fluffy and light in color, about 3 minutes. Scrape the sides of the bowl and add the vanilla extract. Then add 1 egg at a time until blended through the butter-sugar mixture.
- Turn the mixer to a low speed and add the dry ingredients gradually to the butter, sugar, egg, and vanilla extract mixture. Cocoa powder is very light and will go everywhere if added too fast. Finally, add the peanut butter and chocolate chips.
- Put the bowl with the cookie dough into the refrigerator for 30 minutes. Preheat the oven to 350° and line your cookie sheet pan with parchment paper. Use a medium size cookie scooper and drop them onto the sheet pan, spacing the scoops about 2" apart.
- Bake for 10-12 minutes and let them cool on the pan for about 1 minute before moving to a cooling rack.
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