Prepare yourselves for the fudgiest, chewiest chocolate cookies of your life! I personally love the combination of peanut butter and chocolate, so I reach for a package of peanut butter chips. For more of a double chocolate situation, sub for semi-sweet or white chocolate chips!
These cookies alone are fabulous. But for an even more decadent dessert, sandwich with ice cream. I'd recommend the following flavor combos!
chocolate peanut butter cookie, peanut butter schmear, vanilla ice cream, chopped peanut dunk
double chocolate cookie, nutella schmear, coffee ice cream, toffee bits dunk
white chocolate cookie, raspberry jam schmear, pistachio ice cream, rainbow sprinkles dunk
Chocolate Peanut Butter Cookies
Ingredients
· 12 oz semisweet chocolate, melted
· 4oz flour
· ¾ oz cocoa powder
· ½ tsp baking soda
· ½ tsp salt
· 5 ¼ oz dark brown sugar
· 1 ¾ oz sugar
· 2 eggs
· 5 tbsp vegetable oil
· 2 tbsp butter, melted
· 1 tsp vanilla extract
· ½ tsp instant espresso powder
· ¾ cup semisweet chocolate chips
· ¾ cup peanut butter chips
In a large bowl, whisk together the flour, cocoa, baking soda and salt.
In the bowl of a stand mixer, blend together the sugars, eggs, oil, melted butter, vanilla and espresso until well combined. Beat in the cooled melted chocolate. With the mixer on low, gradually add the flour mixture. Once the flour is fully incorporated, add the chocolate and peanut butter chips. Mix on low until just combined to ensure the chips remain whole.
Cover with plastic wrap and chill for 30 minutes.
Preheat oven to 350F.
Using a 1.5-in cookie scoop, drop balls of dough onto greased cookie sheets. Leave about 2-in between each cookie to allow for spreading.
Bake for 12-14 minutes, rotating the pans halfway through baking, until puffed and just crisp around the edges. Allow cookies to cool on the pans for 5 minutes before transferring to a wire rack to cool completely.
Makes 2 dozen cookies.
Notes
It’s important to chill the dough briefly before baking to achieve a thick and fudgy cookie.
These cookies are great warm, as well as at room-temp. They are also pretty legit sandwiched with vanilla ice cream.
Sub the peanut butter for chocolate or white chocolate chips for a double chocolate cookie recipe.
Gluten Free Friendly!
I had greatest success with Cup4Cup Gluten Free Flour. Add ¼ tsp of xanthan gum if your blend doesn’t already contain it.
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