Peanut Butter Chip Chocolate Cookies

Recently while attempting to organize my pantry I found an unopened bag of peanut butter chips. You see, our pantry totally sucks. It consists of three built-in cabinets stacked on top of each other that are small in width but super deep. There’s no light source in or around the pantry so I pretty much have to use a flashlight to see what has gotten lost in the deep, dark corners. Mostly, it’s a hassle. I’m such a visual person and I like to see everything I’ve got. I dream of having a Pinterest pantry on a daily basis. But sometimes, it’s a nice surprise to find something unexpected hiding in there. Like these peanut butter chips! I instantly wanted to use them in a cookie and I knew there had to be chocolate involved. So here it is! My sweet surprise pantry creation.

Recipe Rundown
Taste: As you well know, peanut butter and chocolate is my favorite dessert flavor combination!
Texture: Soft, slightly chewy, perfect with a glass of milk.
Ease: Very easy! You can have these cookies in less than an hour.
Appearance: I just love the little peanut butter chips studded throughout these deep, dark cookies.
Pros: Easy and the perfect solution for a sweet craving.
Cons: I can never find peanut butter chips without hydrogenated oils.
Would I make this again? Yes.

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Peanut Butter Chip Chocolate Cookies

These cookies taste best with a glass of cold milk!

Yield: about 20 cookies

Ingredients:

1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (4 ounces) unsalted butter, at room temperature
1/4 cup peanut butter
1/4 cup granulated sugar
3/4 cup packed light brown sugar
1 large egg
1 large egg yolk
1/2 teaspoon vanilla extract
1 cup peanut butter chips

Directions:

Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.

In a large bowl, use an electric mixer to beat the butter, peanut butter, granulated sugar, and brown sugar on medium-high speed until well combined and smooth. Add the egg and egg yolk and beat until combined. Add the vanilla extract. On low speed gradually add the flour mixture and beat until combined. Fold in the peanut butter chips with a rubber spatula.

Use a spoon or spring-loaded scoop to drop 1 1/2-tablespoon sized balls of dough onto prepared baking sheets.

Bake for about 10 minutes, or until the cookies are set. Let cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature for 3 to 4 days.

Recipe by Tessa of Handle the Heat

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8 Responses to “Peanut Butter Chip Chocolate Cookies”

  1. #
    1
    Lynna — August 10, 2012 at 11:39 am

    I love finding surprises! It`s similar to finding money laying around. LOL

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    2
    Heide M. — August 10, 2012 at 10:30 pm

    These cookies look so good. Wish I had a bite

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    3
    Lori @ RecipeGirl — August 12, 2012 at 6:32 am

    I need to start baking cookies to freeze because SCHOOL begins in about a week and a half! Gotta have some frozen cookies to slap into lunches :) These look yum!

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    4
    Christina @ Diary of a Teenage Baker — August 15, 2012 at 3:09 pm

    I don’t have a bag of peanut butter chips hiding in my pantry, but I just might have to go to the store to get these because it would be so worth it…

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    5
    seo software — August 28, 2012 at 9:36 pm

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    6
    Amanda — September 1, 2012 at 3:20 pm

    Heavenly! Just made these as I saw them on your blog a few days ago and they have been haunting my chocolate/peanut butter obsessed mind. I only had 4 oz of butter left in my fridge (as someone who enjoys baking, this is unacceptable!) so this recipe was meant to be.
    Love your blog, I have made three of your cookie recipes now and they have all been fabulous! Thanks!

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