Craving chocolate and peanut butter? Try these soft and chewy chocolate peanut butter chip cookies! No chilling time required, come together in a jiffy and disappear just as quickly!
My family may have a thing or two for peanut butter and chocolate. And I may or may not the responsible for that.
You see, I didn’t grow up eating peanut butter and jelly sandwiches and even after being in the US for years I still don’t get the combo. Call me weirdo, or however you want, but I prefer my peanut butter with something else. Say chocolate.
Doesn’t peanut butter and chocolate sound much better than peanut butter and jelly? And not only that, but it tastes so much better as well!
To stay true to myself, over the years I’ve shared recipes for brownies, cake, cupcakes, and bars featuring my favorite peanut butter combo.
Now that I just finished looking through all the peanut butter chocolate desserts, I see why I may be responsible for the amount of chocolate and peanut butter we buy weekly. Oh well….
Going back to these soft and chewy chocolate peanut butter chip cookies.
They don’t have any real peanut butter in the cookie dough but they are packed with melting peanut butter chips in each bite, and that’s pretty much the same thing, right?
In addition to the peanut butter chips, you’ll also need chocolate chips, cocoa powder (double chocolate, yay!) and the basic cookie ingredients – butter, eggs, sugar, flour, and baking soda.
Of course, you can use only chocolate or only peanut butter chips, but considering I just confessed my love for peanut butter and chocolate, I used both 🙂
I saved about 1/2 cup of chips to dot the cookies once baked. Just for the pretty eyes. You can do the same or add all the chips to the cookie dough. Either way, it will be just as delicious!
The recipe calls for two types of sugar, both in equal amounts – white granulated sugar and brown sugar.
While both sugars bring sweetness to these chocolate peanut butter chip cookies, adding brown sugar keeps these cookies moist longer but also contributes to the chewy factor. You gotta love a chewy cookie!
If you’re on the fence about trying these cookies, maybe what I’m about to tell you will seal the deal – no chilling time required.
A lot of cookies need to have the dough chilled so it doesn’t spread during baking, but not this one. As soon as you’re done mixing the dough, drop spoonfuls on baking sheets and bake.
Few minutes later pour yourself a glass of cold milk and snack on.
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Roxana
Yields ~ 2 dozens
Craving chocolate and peanut butter? Try these soft and chewy chocolate peanut butter chip cookies! They come together in less than 30 minutes and disappear just as quickly!
10 minPrep Time
10 minCook Time
20 minTotal Time
Save RecipeIngredients
- 1 1/4 cups butter, room temperature
- 1 cup sugar
- 1 cup packed brown sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup peanut putter chips
- 1 cup semisweet chocolate chips
Instructions
- Heat the oven to 350F. Line two cookie baking sheets with parchment paper. Set aside.
- In a mixing bowl, add the butter and sugars. With the paddle attachment on, beat on low speed until light and fluffy.
- Add the eggs, one at a time, and mix just until combined.
- Stir in the vanilla extract.
- Slowly add the flour combined with the cocoa powder, baking soda and salt. Mix until combined.
- With a spatula, fold in the peanut butter and chocolate chips.
- Using a large ice-cream scoop , drop cookie dough on the prepared baking sheets.
- Bake in preheated oven for 8-10 minutes.
- Remove the cookies from the oven and let cool slightly (about 5 minutes) on the baking sheets before placing them on a wire rack to cool completely.
Notes
recipe slightly adapted from The Girl Who Ate Everything cookbook
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