Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies
Soft and chewy chocolate cookies packed with peanut butter and oozing with dark chocolate chips AND peanut butter chips!
Prep Time15 minutesmins
Cook Time8 minutesmins
Chill Time3 hourshrs
Total Time3 hourshrs23 minutesmins
Course: Cookies
Cuisine: American
Keyword: chocolate cookies with peanut butter chips, chocolate peanut butter chip cookies, chocolate peanut butter cookies, peanut butter and chocolate chip cookies
Servings: 17
Calories: 269kcal
Author: Averie Sunshine
Ingredients
1large egg
¾cupcreamy peanut butter*
½cupunsalted buttersoftened
½cuplight brown sugarpacked
¼cupgranulated sugar
1tablespoonvanilla extract
1 ¼cupsall-purpose flour
½cupunsweetened natural or Dutch-process cocoa powderI used Trader Joe’s
2teaspoonscornstarch
1teaspoonbaking soda
pinchsaltoptional and to taste
4ouncesdark chocolatechopped (1/2 cup semi-sweet chocolate chips may be substituted)
½cuppeanut butter chips
Instructions
To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 6 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.
Stop, scrape down the sides of the bowl, and add the flour, cocoa, cornstarch, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don’t overmix.
Add the chocolate, peanut butter chips, and blend until just incorporated.
Using a medium 2-inch cookie scoop or your hands, form heaping two-tablespoon mounds (I made 17). After scooping the dough into mounds, I lightly rolled the dough mounds in my hands to make sure they were compacted. Dough may be slightly crumbly but holds together when squeezed. Place mounds on a large plate, and flatten them slightly.
Cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if cookies appear undercooked, pale, and glossy in the center. They firm up as they cool. (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes. They have slightly chewy edges with soft, pillowy centers).
Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
Notes
*Peanut butter: Do not use homemade or natural peanut butter; it’s too runny and the cookies could spread.Storage: Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.