Chocolate Cookies with Peanut Butter Chips
Crisp and chewy chocolate cookies with peanut butter chips are the perfect bake ahead holiday cookie because they freeze so well. Mix and match the chips with other flavors like white chocolate chips, chocolate chips for chocolate chocolate cookies, or holiday-colored M&M candies.
Ingredients
- 1 cup (2 sticks) butter softened
- 1 cup brown sugar packed
- 1 cup sugar
- 2 tsp vanilla extract
- 2 eggs
- 2/3 cup unsweetened cocoa
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 (10 oz) bags of peanut butter chips for less chunky cookies use just 1 bag
Instructions
- Preheat the oven to 350°F. Line your baking sheets with parchment paper and set aside.
- Add the butter, brown sugar, and regular sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat them together on medium high speed until light and fluffy.
- Add the vanilla, then the eggs one at a time, and mix well. Add the cocoa and mix again.
- Whisk together the flour, baking soda, and salt in a separate mixing bowl. With the stand mixer on low, slowly add the flour until just combined. Fold in the peanut butter chips.
- Drop the dough on the prepared baking sheets using a rounded table spoon. Slightly dampen your hands and flatten the dough into thick discs.
- Bake for exactly 15 minutes (the cookies will seem underdone).
- Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.