These Chocolate Peanut Butter Chip Cookies are a new favorite in our house. They are chewy, chocolatey, and have a great peanut butter flavor that doesn’t overpower. The chocolate batter reminds me of brownie batter, as it is very thick, and is delicious. The recipe takes about 10 minutes to throw together and combined with the quick baking time, they are ready in no time at all. I suggest making sure your butter and egg are at room temperature for baking and to sift the dry ingredients so they combine well (cocoa powder can be clumpy). Silicone baking mats make the bake soft and you won’t have to worry about the bottoms of the cookies getting crusty; if you don’t have any, parchment paper works great, too! From the Monster Foodies to you—love what you eat and enjoy!
Chocolate Peanut Butter Cookies
- ½ cup salted butter softened
- 1 cup light brown sugar firmly packed
- 1 egg
- 1 cup flour
- 1/3 cup cocoa powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- 1 tsp salt
- 1 cup peanut butter chips
- Preheat oven to 350 degrees Line baking sheets with either parchment paper or silicon baking mats.
- Cream together brown sugar and softened butter. Add egg and vanilla and mix until combined.
- In a separate mixing bowl, combine cocoa powder, flour, baking soda, and salt. Slowly add the powdered mixture to the wet ingredients until fully combined. Fold in peanut butter chips.
- Loosely mold the batter into 1-inch balls and place about 2 inches apart on the cookie sheets (the dough does spread). Bake for about 10-12 minutes per batch.