Description
Delight in these rich, chewy Peanut Butter Chip Chocolate Cookies featuring a perfect blend of cocoa and creamy peanut butter chips. Soft butter and sugars are creamed to fluffy perfection before adding moist egg and milk, followed by a blend of flour, cocoa, and leavening to create a decadent dough studded with peanut butter chips. These cookies bake up moist and chewy with an optional chilling step to deepen flavor and texture.
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: Set your oven to 350°F and line baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a mixer fitted with the paddle attachment, combine softened butter, sugar, and brown sugar. Mix on low speed to incorporate, then increase to high until the mixture is light and fluffy.
- Add Wet Ingredients: Mix in the egg and milk thoroughly, scraping down the sides of the bowl with a spatula as needed to ensure even mixing.
- Combine Dry Ingredients: Add the flour, cocoa powder, baking soda, and salt to the wet mixture. Mix until just combined and no streaks remain.
- Stir in Peanut Butter Chips: Gently fold in the peanut butter chips until they are evenly distributed throughout the dough.
- Optional Chilling: Cover the dough and refrigerate for up to 36 hours to enhance flavor and texture.
- Scoop Dough: Using a #40 cookie scoop or similar, evenly portion the dough onto the prepared baking sheets, yielding about 24 cookies.
- Bake: Bake one sheet at a time for 8-10 minutes. Avoid over-baking to keep cookies moist and chewy.
- Add Toppings: While cookies are still hot, gently press additional peanut butter chips on top, if desired.
- Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Using a #40 cookie scoop helps create uniformly sized cookies that bake evenly.
- Refrigerating the dough up to 36 hours enhances flavor and improves cookie texture but is optional.
- Do not over-bake; this keeps cookies moist and chewy rather than dry and crumbly.
- Additional peanut butter chips pressed on top after baking add extra visual appeal and flavor bursts.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
