Ingredients
- 1 1/4 cups butter softened
- 2 cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 package peanut butter chips 12 oz
Method
- Preheat oven to 350°F (175°C).
- Cream butter and sugar in a large bowl until light and fluffy.
- Add eggs and vanilla extract. Mix until combined.
- In a separate bowl, whisk together flour, cocoa, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients and mix until just combined.
- Fold in peanut butter chips using a spatula.
- Drop by teaspoonfuls onto an ungreased baking sheet.
- Bake 8–9 minutes. For larger cookies (2–4 tbsp), bake 14–16 minutes.
- Let cookies sit on the baking sheet for 5 minutes before transferring to a wire rack to cool.
Nutrition
Notes
Note for Larger Cookies: If using a 2–4 tablespoon scoop instead of teaspoons: bake at 350°F for 14–16 minutes, until edges are set and centers are slightly soft.
Do Not Overbake: These should look a little underdone in the center when you pull them—they finish setting as they cool and turn into that chewy brownie-cookie texture.
Cooling Matters: Letting them sit on the hot pan for 5 minutes is part of the bake. If you move them immediately, they can break and the centers won’t set correctly.