Chocolate chip cookies are a perennial favorite across the nation. Today’s Chocolate Peanut Butter Chip Cookies are chocolate cookies studded with peanut butter chips. They are rich, chocolatey, and deliciously indulgent!
Cookies are such a versatile sweet treat. They are great on their own with a glass of milk or cup of tea, tucked in alongside a bowl of ice cream, or given as gifts to family, friends, or for a hostess gift. They are the perfect option for nearly any occasion.
Just ask The Artist, his favorite desserts are cookies! His preference is Italian cookies, no surprise there, but just about any cookie will make him happy.
Buying a cookie scoop may seem like an indulgence but in fact, having the dough balls similar makes cookies that are the same size and cook more evenly. It is also much faster to pan the cookies when using a scoop. I love mine and use them all the time.
I used my 2 teaspoon cookie scoop (#60) for these cookies and rounded the dough to get approximately a tablespoon of dough for each one. The sweep arm on the scoop makes it easy to get the dough out and onto the baking sheet.
My tendency is to bake one tray at a time which came from having an oven with a smaller second oven that only held one tray. I got in the habit and now prefer it because I can control the baking better and get more even results.
If you want to bake a couple trays at the same time on different racks, be sure to spin them front to back and swap top to bottom. Your oven racks should be set toward the top and just above the bottom rung of the oven.
If you want a darker cookie, use dark cocoa or Dutch processed cocoa in place of regular cocoa. It will add intensity to the flavor and you’ll have a darker cookie to contrast with the peanut butter chips.
When you bake chocolate cookies it is hard to tell when they are done because you don’t have color to depend on. Bake these until puffed and no longer moist looking on top. You can pull them a hair before they are done because you are going to leave them on the baking sheet to start cooling and they will finish baking as they rest.
Soft and a little chewy, they are excellent for the holidays, after-school snacks, or picnics. These Chocolate Peanut Butter Chip Cookies will disappear before you know it. Double the recipe if you want more cookies to enjoy!
Did you enjoy this recipe? Let me know in the comments and please leave a star rating, I love hearing from you!
Ingredients needed for Chocolate Peanut Butter Chip Cookies:
- Gluten-free all-purpose flour or regular all-purpose flour
- Unsweetened cocoa powder, baking soda, salt, butter, sugar
- Brown sugar, egg, vanilla, peanut butter chips
PRO Tip:
Having some extra peanut butter chips lets you top each cookie with a few each, making them look even more festive.
How to make Chocolate Peanut Butter Chip Cookies:
- Whisk together the flour, cocoa, baking soda, and salt and set aside.
- Using an electric mixer, cream the butter and both sugars. Add in the egg and vanilla, beating until creamy. Add the dry ingredients and beat until fully incorporated. Stir in the peanut butter chips.
- Scoop the dough into heaping tablespoons and drop on a parchment-lined baking sheet. Press a few extra peanut butter chips on top if desired. Bake at 350°F for 8 to 10 minutes until the cookies are just set.
- Cool 5 minutes on the baking sheet before transferring them to a wire rack to finish cooling.
PRO Tip:
Using a cookie scoop helps create evenly sized dough balls which in turn give you cookies that are all the same size and that bake at the same rate.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Baking sheet pan
- Parchment paper or Silpat mat
- Whisk
- Stand mixer or hand mixer
- Cookie scoop
- Wire cooling rack
Gluten-Free Tips:
*You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Chocolate Peanut Butter Chip Cookies (Gluten Free)
Today’s Chocolate Peanut Butter Chip Cookies are chocolate cookies studded with peanut butter chips. They are rich, chocolatey, and deliciously indulgent!
Ingredients
- 1-1/4 cups (140g) gluten-free all-purpose flour blend* or all-purpose flour
- 1/3 cup (28g) unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup butter (1 stick; 113g), softened to cool room temperature
- 1/2 cup (99g) granulated sugar
- 1/3 cup (71g) firmly packed brown sugar
- 1 large egg (50g)
- 1 tsp vanilla extract
- 1/2 cup (79g) peanut butter chips, plus extra for decorating
Instructions
- Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a Silpat baking mat.
- In a medium bowl, whisk together the flour, cocoa, baking soda, and salt until thoroughly combined. Set aside.
- With a stand mixer or hand mixer, cream together the butter and both sugars until smooth and lightened in color. Add in the egg and vanilla. Beat until creamy. Add the dry ingredients, half at a time, to the butter mixture and beat until fully incorporated. Stir in the 1/2 cup of peanut butter chips.
- Scoop the cookie dough by tablespoons and drop onto the prepared baking sheet about an inch apart. (I used my 2 tsp scoop, heaped with dough.) If desired, press 3 or 4 peanut butter chips on the top for decoration.
- Bake for 8 to 10 minutes or until cookies are just set. Watch carefully because it can be hard to tell when chocolate cookies are done. Cool for 5 minutes on the baking sheet, which helps them finish cooking in the center, before transferring to a wire rack to cool completely. Store leftover cookies in an airtight container.
Recipe found at www.theheritagecook.com
Notes
*You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
Adapted slightly from a recipe on A Kitchen Addiction
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 176Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 114mgCarbohydrates: 27gFiber: 1gSugar: 2gProtein: 4g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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