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Chocolate Peanut Butter Chip Cookies

Chocolate peanut butter chip cookies are made in under an hour, and taste like you're eating a brownie topped with ooey gooey peanut butter. This easy cookie recipe comes together in under an hours time (including chill time).
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 9 minutes
Chill Time 30 minutes
Total Time 54 minutes
Servings 36
Calories 51kcal
Author Katie

Equipment

  • KitchenAid Stand Mixer
  • Refrigerator
  • Oven

Ingredients

  • 2 cups All Purpose Flour
  • 1-½ teaspoon baking powder
  • ¾ cup cocoa powder
  • ½ teaspoon salt
  • 1 cup Brown Sugar
  • 2 Sticks Unsalted Butter melted
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 10 ounces Peanut Butter chips plus additional for topping

Instructions

  • Stir together flour, cocoa, baking soda and salt; set aside.
  • Using a KitchenAid Stand mixer fitted with a flat paddle attachment, mix melted butter and brown sugar until fluffy. Add eggs and vanilla; beat for 30 seconds on medium speed. Gradually add flour mixture, on medium low beating well until incorporated. Stir in peanut butter chips.
  • Place the dough in the refrigerator for at least 30 minutes or up to 24 hours.
  • Once you are ready to bake. Preheat the oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  • Using a medium cookie scoop, place the raw cookie dough about 1-2 inches apart onto ungreased parchment lined cookie sheet.
  • Bake for 9 minutes. Remove from the oven and let sit on the baking tray for 5 minutes. Then, carefully remove each cookie and let cool completely on a wire baking rack.

Notes

  • Yield - Depending on the size you make the cookie depends on how many you will yield. This recipe makes 4-½ dozen cookies (about 54 cookies).
  • Butter - 1 stick of unsalted butter yields ½ cup or 4 ounces. This recipe calls for 1 cup butter or 8 ounces melted.
  • Soft and Chewy - If you are looking for soft and chewy cookies the combination of the melted butter mixed in with the brown sugar will yield a soft and chewy cookie.
  • Refrigerate - You need to refrigerate your dough for at least 30 minutes and up to 24 hours before baking.
  • Do Not Over Bake - Do not be tempted to over bake the cookies. The cookies will be soft upon removing from the oven. Let them sit and set for a few minutes before removing off the baking sheet as they will continue to cook and set. Then transfer to a wire rack to cool completely.
  • Storage - Store cooked cooled cookies in a cookie jar or an air tight container for up to 1 week. Although, best to consume within 3 days of making.

Nutrition

Serving: 1g | Calories: 51kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 25mg | Potassium: 33mg | Fiber: 1g | Sugar: 7g | Vitamin A: 9IU | Calcium: 6mg | Iron: 1mg