Double Chocolate Peanut Butter Chip Cookies –
Semi-sweet chocolate chips and peanut butter chips pack these thick chewy chocolate cookies. People often say things that pair well go together like peanut butter and jelly. But I’m more likely to say they go together like peanut butter and chocolate! The ingredients are like the Prom King and Queen of the baking world.
I know It sounds odd but I came up with these while tinkering with Chocolate Coconut Sandwich Cookies. While the thin cookies worked great for the sandwiches, I wanted to get the some flavor in a thicker cookie. After sampling two weeks worth of experiments I think my husband would be happy to never taste test another chocolate cookie again! The sugar overload was worth it. A co-worker said, “These are beyond death by chocolate. These are like execution by chocolate cookies.”
Sft together flour, cocoa, baking powder, and cornstarch. The cornstarch is the secret ingredient that add some puff and helps your cookies retain water so they stay soft.
Here’s another chewy cookie secret, combine melted butter with part brown sugar and part white sugar. Like the cornstarch, the melted butter and brown sugar help keep moisture in your cookies.
Then add two eggs and vanilla.
Gradually beat the dry ingredients into the wet ingredients.
Stir in the chocolate chips and peanut butter chips. Then chill the dough. Chilling prevents spreading so the finished product is nice and thick. It also allows the dough to relax and let’s the flavors mingle. I look at it as the dessert version of my mom simmering her famous Sunday sauce on the stove all day.
This dough is best chilled overnight. But if you just can’t wait to get your hands on these, let them chill for at least three hours.
Roll the chilled dough into tablespoon-sized balls. You may need to let your chilled dough rest at room temperature for 15 minutes so it’s easier to work with. Place the dough balls two inches apart on ungreased cookie sheets. Bake for 8-10 minutes until the edges are set. The centers won’t look done but they will continue to cook as they cool.
Cool them on the cookie sheet for five minutes then transfer them to a wire rack. These are fantastic warm, almost like fudgy brownie batter dripping with melted chocolate and peanut butter bits. You can heat up cooled cookies in the microwave for a few seconds to bring back that melty just-baked goodness.
Warm or cool, a Double Chocolate Peanut Butter Cookie goes great with a tall glass of milk. Cookies and milk. Peanut butter and chocolate. These perfect pairs are making me hungry. And they’ll mke you very popular with the people you share them with.
- 1 and 1/2 cups flour
- 1/2 cup cocoa
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, melted
- I cup dark brown sugar
- 3/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 and 2/3 cup peanut butter chips
- 1 cup semi-sweet chocolate chips
- Sift together flour, cocoa, cornstarch, baking powder, and salt. Set aside.
- Beat melted butter with brown sugar and white sugar. Beat in eggs and vanilla. Gradually beat in flour mixture. Stir in chocolate chips and peanut butter chips. Chill overnight (or at least three hours).
- Preheat oven to 350 degrees. Roll chilled dough into tablespoon-sized balls. Place two inches apart on ungreased cookie sheets. Bake 9-11 minutes just until edges are set. Remove from oven. Cool on pans for five minutes. Cool completely on wire rack.
- This dough is best chilled overnight. You may need to let the dough rest at room temperature for about 15 minutes to make it easier to roll into balls.