Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla extract and peanut butter until smooth.
- In another bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Fold in chocolate chips.
- Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them 2 inches apart. Flatten slightly.
- Bake for 8–10 minutes, until cookies look set but still soft in the center.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- For chewier cookies, slightly underbake and let them finish setting on the tray.
- Swap semi-sweet chips for white chocolate or peanut butter chips for variation.
- Chopped peanuts or peanut butter cups make great additions.
- Store at room temp for 5 days or freeze for up to 3 months.
- Microwave briefly for a warm, gooey texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
