If you’re anything like me and love peanut butter, then this recipe is perfect for you! It’s a peanut butter lover’s dream. There is peanut butter in the dough as well as in the chips and mini cups mixed in and pressed on top. The cookie itself is a bit crunchy on the outside but moist and full of rich flavor on the inside. Stephen isn’t always the biggest fan of cake-like cookies but he requested these… and ate three of them in a matter of minutes. The recipe calls for Dutch-process cocoa powder… don’t skimp. It’s really what gives the base of these cookies their flavor. If you think buying “expensive” cocoa powder is a waste of money, think again. I use it for brownies, cookies, cupcakes, ice cream, and muddy buddies. In fact, I need to order another pouch of it from here. Anyway, I hope you’ll give these a try. You won’t be disappointed.
Chocolate and Peanut Butter Chip Cookies Recipe
Dutch cocoa and creamy peanut butter chips turn these Chocolate and Peanut Butter Chip Cookies into a rich, soft-baked treat that’s ideal for lunchbox sweets or after-dinner cravings.
Pin
Rate
Servings: 24 cookies
Calories: 113kcal
Ingredients
- 1 cup all-purpose flour
- 7 tablespoons cocoa powder - Dutch-process cocoa powder
- 1/2 tsp baking soda
- 1/2 teaspoon salt
- 8 tbsp butter - room temperature
- 1/4 cup creamy peanut butter - heaping
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla
- 2 tablespoon whole milk
- 1 cup peanut butter cups - chopped
- 1 cup peanut butter baking chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line the baking sheets with a silicone baking mat or parchment paper.
- In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Gently whisk to combine.
- In the bowl of an electric mixer, combine the sugars, peanut butter, and butter. Beat on medium speed for approximately 1–2 minutes, until creamed. Add the egg, vanilla extract, and milk. Mix until smooth.
- With the mixer on low, slowly add the dry ingredients until incorporated.
- Remove from the mixer and gently fold in the peanut butter chips and ½ cup chopped peanut butter cups with a spatula (reserve the remaining ½ cup).
- Using a cookie scoop, drop the cookie dough balls (about 3 tablespoons) onto the lined baking sheets. The cookies will not spread very much, so they can be about 2 inches apart from each other. Gently press to flatten them a bit, then press a few pieces of the remaining peanut butter cups into each cookie.
- Place the cookies in the oven and bake for 10–12 minutes, rotating the pan halfway through the baking process. The cookies will look slightly underbaked, but that’s okay—you don’t want to overbake them. Remove from the oven and let them cool on the sheets for 8–10 minutes. Transfer to a wire rack to cool completely.
NOTES
STORE Triple Peanut Butter Cookies in an airtight container at room temperature once they’ve completely cooled, and they’ll stay fresh for up to 4 days. For longer storage, FREEZE in a freezer-safe bag or container and freeze them for up to 2 months.
When you're ready to enjoy them, let the cookies thaw at room temperature for about 30 minutes. If you prefer them warm and gooey, REHEAT one in the microwave for 10–12 seconds.
Nutrition
Serving: 24serving | Calories: 113kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 120mg | Potassium: 58mg | Fiber: 1g | Sugar: 9g | Vitamin A: 130IU | Vitamin C: 0.002mg | Calcium: 12mg | Iron: 1mg
Recipe adapted from King Arthur Flour
Natalie,Yum, yum! I love making cookies, and King Arthur always has great recipes. I have a few recipes over at my blog I think you might like.I’m visiting from the Nifty Thrifty linky party.Thanks for sharing,Laura
Natalie! This looks ridiculously delicious. I’m in love with peanut butter, so this cookie will have to be added to the list here. I still can’t believe you got to shake Mitt’s hand! So jealous! Makes me want to live in Florida right now.