Dark Chocolate Peanut Butter Chip Cookies
Rich, soft, and chewy dark chocolate cookies made with Dutch-process cocoa and loaded with creamy peanut butter chips. These bakery-style cookies have crackly tops, fudgy centers, and are perfect for chocolate lovers.
Ingredients
- 1¼ cups 188 g all-purpose flour
- 1 cup 120 g cake flour
- 1 cup 90 g Dutch-process cocoa powder
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup 226 g unsalted butter, softened
- 1 cup 210 g brown sugar
- 1 cup 200 g granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups about 300 g peanut butter chips
Instructions
- Whisk together the all-purpose flour, cake flour, cocoa powder, baking powder, baking soda, and salt.
- Beat the softened butter with the brown sugar and granulated sugar until light and fluffy.
- Mix in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in the peanut butter chips.
- Cover and chill the dough for 1 hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop about ¼ cup of dough for each cookie and place them 2 inches apart.
- Bake for 10–12 minutes, until the edges are set and the centers are still slightly soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For the best texture, chill the cookie dough for at least 1 hour before baking to prevent the cookies from spreading too much and to create thick, chewy centers. Measure the flour using the spoon-and-level method to avoid dense or dry cookies. Remove the cookies from the oven when the edges are set and the centers still look slightly soft, as they will continue to bake while cooling. Store the cooled cookies in an airtight container for up to 5 days, or freeze the baked cookies or cookie dough for up to 3 months for an easy make-ahead treat.