A favorite combination for many with a sweet tooth: chocolate and peanut butter. Here, the famous duo meld together seamlessly with a chocolate cookie base that replaces one quarter of the butter with a 1/2 cup of smooth-style peanut butter mixed into the dough.
Another twist in the recipe, was the inclusion of some semi-sweet chocolate chips in addition to the peanut butter chips. Then, as if that isn’t enough, even more peanut butter chips were added atop the dropped raw cookie dough before going into the oven.
The double batch recipe shown below yielded 4 dozen cookies.
Peanut Butter Chip Chocolate Cookies
- 3 cups white sugar
- 3 sticks unsalted butter, room temperature
- ½ cup smooth-style peanut butter
- 4 large eggs, room temperature
- 4 tsp. vanilla extract
- 4 cups all-purpose flour
- 1 1⁄3 cup unsweetened cocoa powder
- 1½ tsp. baking soda
- 1 tsp. salt
- 4 cups peanut butter chips (more for topping)
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 350° F. Grease 2 cookie sheets.
- Beat sugar and butter with an electric mixer in a large bowl until smooth and fluffy. Beat first egg into butter mixture. Beat in second egg along with vanilla extract.
- Combine flour, cocoa, baking soda, and salt in a separate bowl; stir into creamed mixture until just combined. Fold in peanut butter and semisweet chips. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets. Add 2 or 3 chips to the tops of each cookie mound.
- Bake in the preheated oven until edges are set, 8 to 10 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely.
Adapted from a recipe by Michelle Laverdiere for AllRecipes