Side Pannel
Dark Chocolate Peanut Butter Cookies
Dark Chocolate Peanut Butter Cookies
- Recipe Submitted by maryjosh on 01/22/2020
Ingredients List
- 1 cup all-purpose flour , spooned & leveled
- 2/3 cup dutch process cocoa , sifted*
- 2 teaspoons cornstarch
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter, softened to room temperature (1/2 cup plus 2 tablespoons or 140g)
- 2/3 cup brown sugar , packed
- 1/3 cup granulated sugar
- 1 large egg
- 1 and 1/2 teaspoons vanilla
- 1 cup peanut butter chips
Directions
In a medium-sized bowl whisk together the flour, cocoa, cornstarch, baking soda and salt. Set aside.
In a separate large bowl using a stand or hand held electric mixer, beat together the butter, brown sugar, and granulated sugar until fluffy and no butter lumps remain. Add in the egg and vanilla and continue beating for 30 seconds. Turn the mixer down to low speed and carefully beat in the flour mixture about 1/2 at a time. The batter will be very thick. Then turn off the mixer and stir in about 3/4 cup peanut butter chips. (You'll use the extra 1/4 cup later).
Cover the bowl with clingfilm and chill the dough for at least 2 hours or overnight.
When ready to bake, remove the dough from the fridge and bring to room temperature for 15-20 minutes (or 30 minutes if you chilled the dough overnight). Line 2 cookie trays with parchment paper or a silicone baking mat, and preheat the oven to 350F degrees. Form the cookie dough into balls about 1.5 tablespoons in size using a cookie scoop, then roll into a ball between your palms, place 2 inches apart on your prepared cookie sheets and flatten slightly.
Bake for 7-9 minutes, or until the tops look just set. Then remove from the oven and place a few peanut butter chips on the top of each cookie. Allow the cookies to cool on the tray for at least 5 minutes, then transfer to a wire rack and continue cooling.
In a separate large bowl using a stand or hand held electric mixer, beat together the butter, brown sugar, and granulated sugar until fluffy and no butter lumps remain. Add in the egg and vanilla and continue beating for 30 seconds. Turn the mixer down to low speed and carefully beat in the flour mixture about 1/2 at a time. The batter will be very thick. Then turn off the mixer and stir in about 3/4 cup peanut butter chips. (You'll use the extra 1/4 cup later).
Cover the bowl with clingfilm and chill the dough for at least 2 hours or overnight.
When ready to bake, remove the dough from the fridge and bring to room temperature for 15-20 minutes (or 30 minutes if you chilled the dough overnight). Line 2 cookie trays with parchment paper or a silicone baking mat, and preheat the oven to 350F degrees. Form the cookie dough into balls about 1.5 tablespoons in size using a cookie scoop, then roll into a ball between your palms, place 2 inches apart on your prepared cookie sheets and flatten slightly.
Bake for 7-9 minutes, or until the tops look just set. Then remove from the oven and place a few peanut butter chips on the top of each cookie. Allow the cookies to cool on the tray for at least 5 minutes, then transfer to a wire rack and continue cooling.
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