Double Chocolate Peanut Butter Chip Cookies
These double chocolate cookies are loaded with semi-sweet chocolate chips and peanut butter chips making these a delectable chewy treat sure to satisfy your chocolate (and peanut butter) cravings.
Ingredients
- 1 cup of soft slightly melted unsalted butter
- 1 cup of brown sugar
- ½ cup of sugar
- 2 large eggs at room temp.
- 2 tsp of vanilla extract
- 1 tsp of salt
- 1 tsp of baking soda
- ½ cup of unsweetened cocoa powder
- 2¼ cups of all purpose flour
- ¾ cup of semi=sweet chocolate chips plus extra for top of scooped dough before baking
- 1 cup of mini (or regular) peanut butter chips plus extra for top of scooped dough before baking
Instructions
- Preheat oven to 350°F and prepare two baking sheets with parchment paper and set aside
- In a bowl whisk together flour, cocoa powder, salt and baking soda and set aside.
- With stand mixer and paddle attachment cream together butter and both sugars on med-high speed for 5 mins. until light and fluffy.
- Add eggs one at a time and vanilla and mix again.
- On low speed slowly add in dry ingredients and mix until just combined.Then add semi-sweet and peanut butter chips and mix for another 10 seconds, you don't want to over mix.
- With large cookie scoop or spoon scoop out dough onto prepare cookie sheets placing them 2 inches apart and top with extra chips before baking. Bake for 10-12 mins, remove and rest for 2 mins on cookie sheet before transferring to cooling rack.
Notes
These cookies are best same day but of course you can store them in air tight container on counter for up to 2 days. They also freeze well and just take out as many as you need.
You can chill dough for 10-15 mins. before baking if you don't want them to spread too much.
I did not chill them, they didn't spread a lot.
You can also use dark unsweetened cocoa powder for a darker chocolate colour.
I always under bake my cookies I take them out at 10 mins. they continue to bake while setting up.