Peanut Butter Chip Chocolate Cookies

These Peanut Butter Chip Chocolate Cookies are thick, chewy and full of peanut butter flavor! They're insanely good and deserve a permanent spot in your recipe book!

Prep Time15

Cook Time8

Total Time23

Course: Dessert

Cuisine: American

Keyword: cookies

Servings: cookies

Calories: 169kcal

Author: Kelsey Byrnes

Equipment

Cookie Sheets

Ingredients

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 to 350°F and line baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar and brown sugar. Mix on low until combined then on high until light and fluffy.
3/4 cup butter, 1/2 cup sugar, 1/2 cup brown sugar
Add the egg and milk and mix until well-combined, scraping the bowl with a rubber spatula halfway through mixing.
1 egg, 1 tablespoon milk
Add the flour, cocoa, baking soda and salt and mix until incorporated.
1 cup + 2 tablespoons flour, 2/3 cup cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
Add the peanut butter chips and stir just until well-dispersed throughout.
1 1/2 cups peanut butter chips
**Optional** Cover the dough and refrigerate for up to 36 hours.
Use a cookie scoop* to evenly scoop the cookie dough onto the prepared baking sheets. You should have about 24 cookies.
Bake one sheet at a time for 8-10 minutes; do not over-bake!! (Over-baking the cookies will make them dry and crumbly vs moist and chewy!)
Press a few additional peanut butter chips onto the cookies while they're still hot, if desired.
Let cool for a couple minutes on the baking sheet then remove to a wire rack to cool completely.

Notes

*I use a #40 cookie scoop and make it nice and full!

Nutrition