Dark Chocolate Peanut Butter Chip Cookies
Thick, soft, and gooey chocolate cookies with peanut butter chips and Reese's peanut butter cups.
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.