Chocolate Peanut Butter Chip Cookies

Chocolate Peanut Butter Chip Cookies
Staff Writer
Dessertsrequired.com

The combination of peanut butter and chocolate is always a favorite, and this recipe adds it to a cookie.  

35
Servings
91
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2  Ounce  semisweet chocolate chips
  • 1  Cup  all-purpose flour
  • 2  Tablespoons  unsweetened cocoa powder, sifted
  • 1/2  Teaspoon  baking powder
  • 1/2  Teaspoon  baking soda
  • 1/2  Teaspoon  salt
  • 8  Tablespoons  butter, softened
  • 1/2  Cup  plus 2 tablespoons sugar
  • egg, at room temperature
  • 1  Teaspoon  vanilla extract
  • 1  Tablespoon  milk
  • 1  Cup  peanut butter chips, chopped

Directions

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.

Melt the semisweet chocolate and set aside to cool. Whisk together the flour, cocoa, baking powder, baking soda, and salt. Set aside.

Place the butter and sugar into a mixing bowl. Beat together for 3 minutes, scraping the bowl down as needed. Add the egg and vanilla. Mix in the melted chocolate. Blend in the dry ingredients, followed by the milk. Lastly, add the chopped peanut butter chips.

Use a small cookie dough scoop (approximately 2 teaspoons) to shape the cookies. Scoop dough onto the prepared baking sheet. Bake in the oven for 12 minutes, rotating the pan front to back and top to bottom halfway through. Remove from the oven and cool the cookies on the baking pans.

Nutritional Facts

Total Fat
4g
6%
Sugar
4g
4%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
13g
10%
Protein
2g
4%
Calcium, Ca
3mg
0%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
16µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
3mg
1%
Niacin
1mg
7%
Phosphorus, P
11mg
2%
Selenium, Se
2µg
4%
Sodium, Na
33mg
2%
Water
2g
0%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.