Tessa’s 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.This post may contain affiliate links. Read our disclosure policy.
Peanut Butter Chip Chocolate Cookies are soft and slightly chewy. Perfect solution for a sweet craving!
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.
Peanut Butter Chip Chocolate 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
Instructions
- 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.
Hi Tessa, Can I use this recipe measured in grams?
Hi Sherry, this recipe is on our list to update with improved measurements, directions, and recipe photos! Feel free to use gram measurements, but just know that they haven’t been specifically tested until the recipe is updated. Thanks for your patience!
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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!
Nice weblog here! Also your website quite a bit up very fast! What web host are you the use of? Can I am getting your associate hyperlink in your host? I wish my website loaded up as fast as yours lol
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…
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!
These cookies look so good. Wish I had a bite
I love finding surprises! It`s similar to finding money laying around. LOL