Chocolate Peanut Butter Chip Cookies

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Add a little pep to your step with this chewy Chocolate Peanut Butter Chip Cookies recipe. Made with rich notes of cocoa, sweet vanilla and the creamy nutty flavor of peanut butter morsels, these cookies make for a scrumptious dessert or a sweet afternoon pick-me-up!

With only 10 minutes of prep time and 10 minutes of baking, these cookies are simple enough to make during weeknights or when you’re short on time. They store well over a week so you can make them ahead of time for any friendly gathering or event.

Begin by creaming salted butter and brown sugar in a medium bowl by mixing them at a moderate speed for approximately 2 minutes. Once the mixture is blended to a fluffy and pale-yellow consistency – with the sugar mostly incorporated – pour in the pure vanilla extract and the egg.

In a separate bowl, sift together the flour, cocoa powder, baking soda and salt. Next, add these dry ingredients to the butter and sugar mixture, stirring until just combined, taking in the sweet aromas as they fill your kitchen.

Now it’s time to dial up the flavor by gently folding in the peanut butter morsels making sure to not overmix the dough. Tasting the cookie dough is allowed but make sure to save some for the oven!

Lastly, scoop about 2 tablespoons of dough onto your lined cookie sheets, leaving approximately 2 inches of space between each cookie dough ball. 

Once complete, pop them into the oven to bake for 10 minutes. Let them cool on the cookie sheet or a nonstick cooling rack for another 10 minutes before serving.

Get creative and top cookies with your favorite creamy ice cream, pair them with a refreshing glass of cold milk or serve them with a comforting warm cup of tea. 

Save some for later by storing cookies in an airtight container for up to 2 weeks or store them in the refrigerator to preserve freshness and chewiness as well as prevent them from spoiling.

 

Directions:

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
2. In a medium bowl, cream the butter and brown sugar together until the mixture becomes light and sugar mostly incorporates, about 2 minutes. Add in the egg and vanilla.
3. In another bowl, sift together the flour, cocoa powder, baking soda and salt. Next, add the dry ingredients into the butter mixture, stirring until just combined. Gently fold in the peanut butter morsels, being careful not to overmix the dough.
4. Scoop 2 tablespoons of dough onto cookie sheets, leaving about 2 inches of space in between each ball of dough.
5. Bake for 10 minutes. Let cool on cookie sheet for 10 minutes before serving.

 

Recipe and images courtesy of Broma Bakery.