This is the third and final thing in my mom’s Christmas present. I was actually going to bring it down to Christmas as my contribution to the dessert department, but I didn’t have time to make them, so I didn’t – but it meant I had the ingredients on hand a week later to bake them for my mom!
They come from an absolutely massive recipe from Evil Shenanigans. I halved it and still had around 30 cookies. It halved perfectly except that the original recipe called for 2 12-oz bags of peanut butter chips, which seemed perfectly reasonable, and I figured I’d just buy one bag and be on my merry way. Well, no – apparently here, the bags are 10-oz. So poor little me has a mostly full bag of peanut butter chips hanging around. Life is struggle!
Chocolate Peanut Butter Chip Cookies
4 oz (1/2 cup) unsweetened chocolate, melted and let to cool
1/2 cup (1 stick) butter, room temperature
1/4 cup sugar
1/2 cup brown sugar, packed
1/2 tsp salt
1 1/2 tsp vanilla
1 egg, cold
1 cup flour
1/4 cup cocoa powder
1 12-oz bag peanut butter chips (if they exist in your store)
Preheat the oven to 350.
Line a baking sheet with a silpat or parchment – not sure if just greasing it will be as good. Maybe it will.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together, but stop when they’re just creamy – don’t go to the “light and fluffy” stage so popular with other recipes. I have no idea why.
Mix in the vanilla, salt, and melted chocolate until incorporated.
Add the egg and beat it in well.
In a small bowl, whisk together the flour, cocoa powder, and baking soda.
Slowly add the dry ingredients to the wet, mixing the whole time, until just incorporated.
Stir in the peanut butter chips.
Scoop rounded tablespoons of the dough onto the prepared pans.
Bake for 10 minutes or until puffy.
Cool on the pan for 5 minutes.
Switch them over to a rack to cool the rest of the way.