Fudgy Peanut Butter Chocolate Chocolate Chip Cookies

Fudgy Peanut Butter Chocolate Chocolate Chip Cookies are especially for those of us who love the combination of creamy peanut butter and rich chocolate flavor.

Made with rich cocoa and creamy peanut butter, these cookies are soft, tender, and perfectly chewy with a burst of chocolate in every bite.

Why you will like this recipe.

Every bite is packed with melty chocolate chips, making these cookies an irresistible treat for everything from holiday cookie trays to after-school snacks or late-night chocolate cravings.

Here is what else you will like about this recipe.

• Easy pantry recipe. These tasty cookies are made with basic pantry ingredients that you probably have on hand..
• It takes about a half hour to make these cookies. From mixing the dough to enjoying warm cookies, this recipe is quick and simple.
• Rich chocolate flavor. Cocoa powder and chocolate chips create an extra chocolatey cookie that is perfect for chocolate lovers.
• Perfect for any occasion. While these cookies are great as a snack or dessert, they also work well for holiday baking, bake sales, lunchbox treats, or sharing with friends and family.

Have you tried my recipe for Chocolate Dream Cookies Recipe?

Those Chocolate Dream Cookies were inspired by the popular Crumbl cookie. Both these Peanut Butter Chocolate Chocolate Chip Cookies and those Chocolate Chocolate Chip cookies are made with unsweetened cocoa powder and chocolate chips for a rich and fudgy decadent cookie.

Using a good quality unsweetened cocoa powder can really make this recipe even better. You can find a selection of unsweetened cocoa powders here.

Ingredients Needed.

• Flour Measure the flour by spooning it into the measuring cup and leveling it off to avoid adding too much.
• Unsweetened Cocoa Powder . Gives these cookies and chocolate color and flavor.
• Baking Soda The leavener used to help create the structure.
• Salt. Added to enhance the flavors of the other ingredients.
• Chocolate Chips Semi sweet and/or milk chocolate both work in this recipe.
• Butter. Unsalted butter is preferred. Your butter should be softened for easier blending.
• Creamy Peanut Butter. Traditional creamy peanut butter, such as Jif or Skippy, works best for this recipe because it provides a consistent texture. Natural peanut butter can separate and may produce cookies that spread too much or become crumbly.
• Sugar Both Granulated Sugar and Brown Sugar.
• Egg Use a large egg at room temperature.
• Vanilla Extract Pure vanilla extract enhances both the chocolate and peanut butter flavors for a richer-tasting cookie.

How to Make Peanut Butter Chocolate Chocolate Chip Cookies.

• Prep Time 15 minutes . Add optional batter chiling time if chilled.
• Bake Time 11 minutes.
• Servings 24 cookies.
• How to serve : These cookies are especially delicious served slightly warm, when the chocolate chips are still soft and melty.
• Notes: You will need mixing bowls, a whisk, rubber spatula or similar item, small cookie scoop, and baking sheets.

1. Prepare. Preheat your oven to 350°F. Also, prep your baking sheets for nonstick. Parchment paper works in this recipe.
2. Dry Ingredients. In a medium bowl, use a whisk to combine together the flour, cocoa powder, baking soda, and salt.
3. Wet Ingredients. Using a large mixing bowl, beat together the softened butter, peanut butter, granulated sugar, and brown sugar on medium speed until light, fluffy, and smooth (about two to three minutes). Scrape down the sides of the bowl and then add the egg and vanilla extract. Beat the ingredients on medium speed for 30–60 seconds, just until fully combined.
4. Combine. Scrape down the sides of the bowl once again and then set the mixer speed on low. Gradually add the dry ingredient from the second step to the large mixing bowl and mix until just combined.
5. Chips. Lastly, gently fold in the chocolate chips.
6. Bake. Use a small cookie scoop to scoop out the dough and place the cookies about an inch and a half to two inches apart from one another on the baking sheets. Note, for larger cookies you can use a medium sized scoop but, be sure to place the cookies two inches apart from one another. Bake for 9–11 minutes, until the edges are set but the centers still look slightly soft.
7. Cool Let the cookies cool on the baking sheet for five minutes before transferring them to a wire cooling rack to finish cooling.

Tips for making the best soft and chewy peanut butter chocolate cookies.

When selecting a peanut butter to use in this recipe, it is best to stick to a standard creamy peanut butter. The traditional brands (like Jif or Skippy) produce the most consistent results. Natural peanut butter can make the dough oily or cause the cookies to spread too much.

More helpful tips for you.

1. Refrigerating the dough can help the dough spread less while baking. For thicker cookies, you can refrigerate the dough for 20–30 minutes before scooping .
2. My cookies were made with a small one tablespoon cookie scoop. You can use a larger scoop however, you will get fewer cookies and the baking time can vary. Also, make sure that you are using a cookie scoop for all of the cookies so that they can bake evenly.
3. Your cookies are done baking when the edges are set but the centers still look slightly soft. The cookies will continue to set as they cool on the hot baking sheet.

FAQ

• Can I use crunchy peanut butter instead?
  Yes! Crunchy peanut butter adds bits of peanuts throughout the cookies for extra texture. The cookies may be slightly less smooth but will still bake beautifully.
• Can I use different kinds of chocolate chips?
  Absolutely! Semi-sweet, milk chocolate, dark chocolate, mini chocolate chips, peanut butter chips, or a combination all work well in this recipe.
• How do I know when the cookies are done?
  The cookies are done baking when the edges are set and the centers still look slightly soft. They may appear under-baked in the middle, but they will continue to firm up or set as they cool on the baking sheet.
• Why did my cookies spread too much?
  Cookies can spread if the butter was too soft or melted, the flour was not measured correctly, or the dough became too warm. If your kitchen is warm, you can chill the dough for 20–30 minutes before baking.
• Why are my cookies dry?
  Dry cookies are usually caused by adding too much flour or baking them too long. Measure the flour carefully and remove the cookies from the oven as soon as the edges are set.

Variations.

• Turn these into Triple Chocolate Cookies. Use a combination of semi-sweet, milk chocolate, and white chocolate chips for a colorful, extra-decadent cookie.
• For a crunchy element, fold in ½ cup of chopped roasted peanuts along with the chocolate chips for extra crunch and peanut flavor.
• Bring out the chocolate flavors buy whisking in a teaspoon of instant espresso powder to the dry ingredients.

How to store double chocolate peanut butter cookies.

Once your cookies have fully cooled and set, they can be stored in an airtight container. When properly stored, they should keep for up five days at room temperature, refrigerated for up to a wek, or frozen for up to a few months. You can also freeze the cookie dough- although I would scoop it out first to make baking the cookies easier.

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• Chewy Oatmeal Chocolate Chip Bars (Easy One-Bowl Recipe)
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• Fudgy Brownie Cake Pops
• 12 Easy No-Bake Desserts You Can Make in 20 Minutes or Less
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