the baker upstairs: Soft Chocolate Peanut Butter Cookies

12.04.2015

Soft Chocolate Peanut Butter Cookies

Yum

These soft chocolate peanut butter cookies are so rich and delicious. Can't get enough of that chocolate peanut butter combo!


I make a lot of cookies, but I can definitely say with confidence that these are some of my favorite cookies ever! If you can't tell from my recipe archives (chocolate peanut butter cake, Reese's chocolate peanut butter cookies, peanut butter stuffed chocolate cookies), I'm kind of obsessed with the chocolate peanut butter flavor combination. They were just meant to be together!


These cookies are so rich and have the perfect texture! I love using peanut butter baking chips because they stay so soft after being baked. Adding a full half cup of cocoa powder gives these cookies a rich, deep chocolate flavor, with just a hint of peanut butter. They really are cookie perfection!


Soft Chocolate Peanut Butter Cookies

INGREDIENTS:
  • 1/2 cup butter, softened
  • 1/4 cup peanut butter
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1/2 cup cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 cup peanut butter baking chips
  • 1/2 cup chocolate chips
DIRECTIONS:
  1. Preheat oven to 350. Line a baking sheet with parchment or a silicone baking mat. In a large bowl or the bowl of a stand mixer, cream together the butter, peanut butter, and sugar until light and fluffy. Beat in egg and vanilla until well blended.
  2. In a small bowl, whisk together the flour, cocoa powder, salt, baking powder, baking soda, and cream of tartar. Add the dry ingredients to the wet ingredients and mix until a dough forms. Fold in the peanut butter chips and chocolate chips until well distributed.
  3. Shape into 12 equal sized balls and place on the prepared baking sheet. Sprinkle each ball with a few extra peanut butter chips for a nicer presentation. If your dough is fairly soft, I would recommend chilling it at this point for about 30 minutes. If your dough is thick (like mine was), bake in the preheated oven for exactly 8 minutes.
  4. Remove and let cool 5-10 minutes on the baking sheet before removing to a cooling rack. The cookies will look very soft and undercooked when you pull them out, but they will cook more as they cool on the pan. Enjoy!



4 comments :

  1. These look wonderful! Did you use Natural or Dutched Cocoa? I'm confused as the recipe contains Baking Soda, Baking Powder, AND Cream of Tartar.... so maybe either type would work(?).

    ReplyDelete
    Replies
    1. I used regular old Hershey's cocoa. I haven't tried them with dutch process cocoa but I would guess that it would work.

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  2. I baked these yesterday using Hershey's Special Dark Cocoa, which is a blend of Natural and Dutched cocoa, and they turned out wonderfully - even a bit "darker" than the ones pictured - almost the color of an Oreo. Thank you - great recipe!

    ReplyDelete
    Replies
    1. I'm so glad they worked! I will have to try it that way next time. :)

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