Thick, soft, and gooey chocolate cookies with peanut butter chips and Reese’s peanut butter cups. These cookies are like biting into brownies with swirled peanut butter. The hint of sea salt goes a long way, and let’s not forget the SIZE of these cookies! They’re ginormous! If you’re a true chocolate peanut butter lover, these cookies will be right up your alley.

Where we’ve been

Alrighty, we know I’ve been on quite a cookie kick lately – but have you tried any of them yet? So many of you are filling your kitchens with cookies and it makes me just as happy as when you make my cakes. I LOVE seeing you try something new, or even rekindle your love for baking once again. If you’re not sure where to start, any of the cookies will do! So far we have:

The BEST Giant Chocolate Chip Cookies

Giant White Chocolate Chip Biscoff Cookies

Giant Funfetti Chocolate Chip Cookies

Giant Smores Cookies

Right? Where to even begin? May I suggest all of them? Jk 😉 But really, you can’t go wrong with any of them so far, including our newest addition today – our first chocolate-base version of my giant cookie series. Thick chocolate cookies studded with peanut butter chips is a match made in heaven. Don’t take my word for it, though! Let’s dive in:

For these cookies, I switched away from my usual cookie base and headed for a chocolate-base. I used my favorite dark chocolate cocoa (extra brute). You only need about 1/2 cup to get your flavor, so go easy. To add another dimension of chocolate, I also added chocolate chips (two sizes) for even more of a chocolate bite here and there.

Peanut Butter Love

Next, for the peanut butter element, I used Reese’s peanut butter chips throughout (yep, use the whole bag!), and then pressed them on top before baking. We also added on chopped up bits of Reese’s cups on top.

We’ve talked about this before, but yes, the 410 baking temperature is 100% correct. This bakes the cookies super fast, while also keeping the insides slightly undercooked. The cookies are the size of a baseball, so they should only flatten out slightly while baking.

And that’s it! I really hope you guys love these as much as we did (if that’s even possible, hehe), and keep a tall glass of milk nearby. As always, I love seeing and sharing your #bakingwithblondie bakes on Instagram, so make sure to tag me @bakingwithblondie so I can share in on the fun!

Happy Baking!

xo,

Mandy

Get the Recipe: Dark Chocolate Peanut Butter Chip Cookies

Thick, soft, and gooey chocolate cookies with peanut butter chips and Reese's peanut butter cups.
Servings: 8 giant cookies
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Ingredients
 

  • 1 cup (or two sticks) unsalted butter, cold and cubed
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs, cold
  • 1 teaspoon vanilla
  • 1/2 cup dark chocolate cocoa powder
  • 3 1/4 cups all purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups peanut butter chips , (reserve 1/4 cup to press on the outside of the cookie for presentation before baking)
  • 1/2 cup mixed mini & regular chocolate chips
  • 1/2 cup chopped Reese's cups
  • 1 teaspoon sea salt (for sprinkling)

Instructions
 

  • Preheat ovens to 410 degrees.
  • Prep two large aluminum cookie sheets with parchment paper and set aside.
  • In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars and cream together for 3 minutes on high speed.
  • Scrape down the sides an add in the vanilla (if using), and eggs one at a time; whip up well between each addition.
  • Add in the cocoa, flour, cornstarch, baking soda, and salt (not the sea salt) and slowly mix together either by hand or on the very lowest speed. Do not overmix!
  • Reserve a little bit of the chips, then stir in the rest of them gently into the dough. Split dough in eight balls and place 4 cookie dough balls on each cookie sheet. Hand press on the reserved chocolate chips, and sprinkle on the sea salt.
  • Bake for 9-10 minutes. They should be slightly golden, thick, tall, and gooey in the center. Let cool on the pan for 1 minute, then transfer to a cooling rack for 10 minutes to finish setting up.

Notes

If your cookies are flat, check your baking soda freshness. It should be purchased within the past couple months for max freshness. It could also be that your butter wasn’t cold enough when you started out. 
 
Store in an airtight container with a slice of bread for max softness & longevity.