Dark Chocolate Peanut Butter Chip Cookie
These Dark Chocolate Peanut Butter Chip Cookies are thick and chewy full of gooey peanut butter chips in every bite
Equipment
- 2 Large cookie sheets
Ingredients
- 1 cup Unsalted Butter Room temp
- 2 large eggs Room Temp
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 2 Teaspoons Vanilla extracts
- 2 Cups All purpose flour
- 3/4 Cup Dark cocoa powder See Notes
- 2 Tablespoons Corn Starch
- 1 teaspoon Baking soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon salt
- 2 cups Reese's Peanut Butter chips 10 oz bag is about 2 cups
Topping
- 1/2 cup Reese's Peanut Butter chips optional
Instructions
- Beat with a mixer the room temperature butter and both sugars until it is nice and fluffy . Remember to stop and scrape down the sides and bottom .
- Beat in both eggs and vanilla extracts
- Beat for about 3-4 minutes occasionally stopping to scrape down the sides and bottom. This mixture should be light and fluffy.
- Sift together the dry ingredients . Do not skip this step
- Add the dry ingredients to the wet ingredients and mix until everything is combined. Do not over mix.
- Add in the peanut butter chips until evenly distributed.
- Divide the dough into 7 equal portions and form a balls . My balls were about 6 ounces each.
- Slightly flatten the dough balls and top with with extra peanut butter chips if desired.
- Place the coated cookie dough balls on a tray and chill for 6-8 hours . DO NOT SKIP THIS STEP or your cookies will spread too much ** See Notes
- Place 3-4 cookie dough balls on a baking sheet lined with parchment paper. Bake at 350 degrees for 25 Minutes or until golden brown around the edges. Mine were good at 25 minutes but all ovens are different .
- Let the cookies rest for 15 minutes on the cookie sheet , With a large spatula move them to a cooling rack to continue cooling .
- These are best slightly warm . Store in an air tight container and microwave in 15 second intervals until it is warm enough.
Notes
One bag of Reese's Peanut butter chips are about 2 cups . If you want to top your cookies with extra chips you will need a second bag.
It is very important to chill the dough or they will spread. You can not be in a hurry . When I tested this recipe I placed the balls in the freezer for 30 minutes and then the fridge for 4 hours but do not freeze the dough completely . This speeds the process up a little .
These cookies are best served warm and a little gooey on the inside.
These cookies can be made smaller by using a regular size cookie scoop (About 1 tablespoon) and adjusting the cooking time to 10-12 minutes.
I use Hershey's Special Dark Cocoa , I highly recommend this cocoa for these cookies . Dark chocolate cocoa gives these cookies a richness that regular cocoa won't.
Tried this recipe?Let us know how it was!