Rich, chocolatey cookies stuffed full of peanut butter chips! If a Reese’s Peanut Butter Cup was a cookie, this would be it! These cookies are so easy to make and are SO thick and soft. If you love the combination of chocolate and peanut butter (and ummm who doesn’t?!), then you need to make these cookies.
These cookies are a variation of my Horrible Chocolate Cookies recipe. And no….those cookies aren’t horrible. They were a chocolate cookie recipe I made for a friend to replace some horrible store bought cookies he had eaten. Because I am nice like that hehehe.
These cookies use an entire bag of Reese’s Peanut Butter Chips. I have found these at Target, Wal-Mart and all my local grocery stores, so I am hoping you can find a bag easily!
This cookie dough needs to chill before baking…and the easiest way to do that is to scoop the cookies into balls, place on your cookie sheet and pop it in the refrigerator for an hour. Scooping chilled cookie dough takes so much more work, so if I am planning on baking my cookies within the hour, I scoop my cookie dough out before chilling it.
Chocolate Peanut Butter Chip Cookies
Print RecipeIngredients
- 6 tablespoons unsalted butter, room temperature
- 2 tablespoons creamy peanut butter
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar, packed
- 1 egg, room temperature
- 1 tablespoon vanilla extract (I used Rodelle Pure Vanilla Extract)
- 3/4 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder (I used Rodelle)
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon cornstarch
- 2 cups peanut butter chips
Instructions
In the bowl of your stand mixer, affixed with the paddle attachment, add butter, peanut butter, white sugar and brown sugar and mix on medium-high speed until light and fluffy. Scrape down the sides of the bowl as needed. Beat in the egg, vanilla extract into the mixture.
Change the mixer speed to low and slowly add the flour, cocoa powder, salt, baking soda and cornstarch and mix until barely combined. Remove the bowl from the mixer and use a rubber scraper to ensure all ingredients are incorporated. Fold in the peanut butter chips.
Line two cookie sheets with parchment paper. Scoop cookie dough into standard sized cookie dough balls and place on prepared cookie sheets. Place the cookie sheets in the refrigerator for an hour to chill.
Once your dough has chilled, preheat the oven to 350-degrees. Bake cookies in 350-degree oven for 8-9 minutes. Cookies may appear underdone, but they continue to bake on the cookie sheet after you remove them from the oven. Let cookies cool on the cookie sheet until set, and then transfer to a wire rack to finish cooling completely.
Notes
Store cooled cookies in an airtight container at room temperature. Cookies stay fresh for 5-6 days.
Mmmm…fresh from the oven!
XOXO,
Kelly
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4 Comments
Ghulam Mohyudin
April 28, 2020 at 6:32 PMIt was perfect the first time. I learn so much from you as well! Keep it up great post.
Kim Lange
April 29, 2020 at 3:38 AMOMGoodness! These are so heavenly, I could eat the whole batch!! Best combo ever & pinned! xo
Kelly | Foodtasia
April 30, 2020 at 6:46 PMThese look so irresistible! They would definitely not be safe around me!
Katherine | Love In My Oven
April 30, 2020 at 7:48 PMThese are definitely my dream cookie, Kelly! PB and chocolate is definitely the best combo!