Ingredients
Before we get started, let’s gather all the ingredients you’ll need:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Kitchen Equipment Needed
To prepare these delicious Chocolate Peanut Butter Cookies, you’ll need the following kitchen equipment:
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling racks
- Spatula
Directions
- Preheat and Prep:
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone baking mats.
- Cream Butter and Sugars:
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the creamy peanut butter, egg, and vanilla extract. Beat until well combined.
- Mix Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the semi-sweet chocolate chips.
- Shape the Cookies:
- Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.
- Serve and Enjoy:
- Enjoy your freshly baked Chocolate Peanut Butter Cookies with a glass of cold milk or a hot cup of coffee.
Tips and Variations
- Chunky Peanut Butter: For added texture, use chunky peanut butter instead of creamy.
- Peanut Butter Chips: Swap some of the chocolate chips for peanut butter chips for an extra burst of peanut flavor.
- Double Chocolate: For chocolate lovers, add an extra 1/4 cup of cocoa powder for a more intense chocolate flavor.
- Gluten-Free: Use a gluten-free all-purpose flour blend to make these cookies gluten-free.
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies in an airtight container for up to three months. Simply thaw at room temperature before enjoying.
Food and Drink Pairings
These Chocolate Peanut Butter Cookies are perfect with a glass of milk, making them an ideal after-school snack. For a more grown-up pairing, enjoy these cookies with a cup of coffee or a glass of red wine, such as a Merlot or Cabernet Sauvignon, which complements the rich chocolate flavor.
FAQ
Can I use natural peanut butter? Yes, you can use natural peanut butter, but be sure to stir it well to combine the oils before adding it to the recipe.
What if I don’t have semi-sweet chocolate chips? You can substitute milk chocolate or dark chocolate chips, depending on your preference.
Can I make the dough ahead of time? Yes, you can prepare the dough and refrigerate it for up to 48 hours before baking. Just be sure to let it sit at room temperature for a few minutes before scooping and baking.
How do I know when the cookies are done? The cookies are done when the edges are set, but the centers should still look slightly underbaked. They will continue to firm up as they cool on the baking sheet.
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