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Chocolate peanut butter cookies piled on a plate.
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Chocolate Peanut Butter Cookies

These chocolate cookies have soft centers, crisp edges, and they are loaded with peanut butter chips, chocolate chips and peanut butter!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 14
Calories 285kcal

Ingredients

  • 1 cup plus 2 tablespoons all purpose flour
  • cup unsweetened cocoa powder
  • 1 teaspoon cornstarch
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened to cool room temp
  • cup brown sugar packed
  • cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup peanut butter chips
  • ½ cup chocolate chips dark, semisweet, or milk
  • ¼ cup peanut butter* (approximately)

Instructions

  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • Combine flour, cocoa powder, cornstarch, baking soda, and salt. Set aside.
  • Using a hand mixer, or stand mixer fitted with the paddle attachment, beat butter and sugars for several minutes, until light and fluffy. Add the the egg and vanilla extract and beat to combine, scraping the sides of the bowl as necessary.
  • With the mixer on low speed, slowly add the flour mixture to the butter mixture, mixing until just combined. Add the peanut butter chips and chocolate chips and stir until combined (if desired you can reserve a couple tablespoons of each for topping the cookies).
  • Drop the dough into generous 2 tablespoon portions onto prepared cookie sheets. Make sure the dough balls are mounded fairly high (not flattened). Press some of the reserved peanut butter and chocolate chips onto the tops of each dough ball (this will make the chips more visible). Drizzle a little bit of peanut butter onto the top of each dough ball.
  • Bake for 9-11 minutes, until the edges are just beginning to set and the centers still slightly underdone. They will look underbaked, but the cookies will set as they cool. Place the baking sheets on wire racks to cool completely.

Notes

*You want the peanut butter to be thin enough to drizzle. If you use a natural (oil separated) peanut butter it should be "drippy" enough as is. If you are using an emulsified commercial brand of peanut butter (such as Jif or Skippy) you can microwave the peanut butter for a few seconds to thin it out.
You can place the cookie dough in the refrigerator for an hour or two if you'd like your cookies to be a bit thicker. If your kitchen is really warm or you accidentally over-softened your butter (meaning it's no longer cool to the touch) you might want to chill the dough. I do not chill it, the photos that you see are with dough that was baked immediately. 

Nutrition

Calories: 285kcal | Carbohydrates: 35g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 34mg | Sodium: 140mg | Potassium: 90mg | Fiber: 2g | Sugar: 24g | Vitamin A: 236IU | Calcium: 26mg | Iron: 1mg