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Deliciously decadent dark chocolate cookies with peanut butter chips! These cookies are fudgy and soft. Share these with your workplace or make them for your family! I guarantee you that these will go so fast, that they will be asking for more!
I made these as a “just because” for our household. We got approved to adopt a new kitty and we just picked him up the other day! My fiance loved these cookies. He took them to his office, and his coworkers were upset that there wasn’t enough! I’m not the best baker, but these were a huge hit. They asked me to make a batch specifically for his office!
These cookies are similar to chocolate chip cookies in terms of making them, but without the brown sugar and with the cocoa powder! I had used dark chocolate because of its bittersweet taste and decadent color. You can, of course, use regular cocoa powder if you don’t like dark chocolate. I guarantee you that if you use dark chocolate, you won’t even notice it’s dark chocolate.
How to make Dark Chocolate Peanut Butter Chip Cookies
I highly recommend using HERSHEY’S® cocoa powder and REESE’S® peanut butter chips. These are brands I know and love for years. I’m not sponsored by them, but I’ve only ever bought and used these brands for baking.
- Butter
- Sugar: I always use cane sugar. Other sugars, like Domino, bleach their sugar.
- Eggs
- Vanilla Extract: I recommend using pure vanilla extract. Pure vanilla extract has about 35% alcohol content and is made with vanilla bean extractives. The ones from madagascar are the best in my opinion!
- All-purpose flour: Unbleached is the way to go! When flour is bleached, it’s treated with chemical agents to speed up the aging process. The flavor will always be the same whether you use bleached or unbleached.
- Unsweetened cocoa powder: I used HERSHEY’S® dark cocoa powder. Dark chocolate, as you know, is bittersweet to completely bitter. Use this in cookies, add some sugar, and you have the best cookies ever made!
- Baking powder
Cream the sugar and butter, then beat in the eggs one at a time, and vanilla. Combine the dry ingredients then slowly add to the wet ingredients. Do not add it all at once. Mix in the peanut butter chips. Drop spoonfuls of cookie dough on a baking sheet covered with parchment paper, then bake for 8-10 minutes. You now have dark and decadent cookies with peanut butter!
Tips and FAQs
- How do I prevent my cookies from burning on the bottom? Use a light-colored baking sheet with parchment paper to avoid burnt cookie bottoms. Light colored cookie sheets prevent overbrowning because they don’t absorb heat like their darker counterparts. However, they are prone to sticking, so use parchment paper.
- How can I tell when my cookies are done? Chocolate cookies are hard to tell when they are done baking, especially dark chocolate cookies. The edges should look firm and if you press your finger into the center, it should only make a SLIGHT indentation. The cookies will continue to cook and set up on the cookie sheet once removed from the oven.
- Allow the cookies to cool on the cookie sheet for about 5 minutes. This allows them to continue baking while they cool, creating the perfect texture!
- Store cooled cookies in an airtight container at room temperature for up to one week. Or freeze for up to 3 months.
- Can I freeze these? Yes, you absolutely can freeze the baked cookies or the cookie dough. If you want to freeze the already baked cookies, then place them all into a ziplock plastic bag and freeze for up to six weeks. To freeze the cookie dough, portion into cookies using a scoop and place on a parchment paper lined baking sheet. Freeze until firm, about an hour, before transferring to an airtight container or ziplock plastic bag. They will stay good for up to six weeks in the freezer. There’s no need to thaw before baking; simply give them an extra two minutes in the oven.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Dark Chocolate Peanut Butter Chip Cookies
Ingredients
- 1 1/4 cups butter, softened (2 1/2 sticks)
- 2 cups sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 cups flour
- 3/4 cup unsweetened dark chocolate cocoa powder
- 2 1/2 tsp baking powder
- 1/8 tsp salt
- 8-10 oz REESE’S peanut butter chips (*1)
Instructions
- Preheat the oven to 350F.
- In a large bowl, cream together butter and sugar with a hand mixer until smooth.
- Beat in eggs one at a time, then stir in the vanilla.
- In a separate bowl, combine flour, cocoa, baking soda, and salt; stir into the creamed mixture until just blended.
- Mix in the peanut butter chips.
- Line a baking sheet with parchment paper. Drop by spoonfuls onto the cookie sheets.
- Bake for 8 to 10 minutes. Cool for 5 minutes on the cookie sheet before transferring to wire racks to cool completely.
Notes
(*1) Depending on how much peanut butter chips you want in your cookies, feel free to adjust them to your liking!
Inactive time counts for cooling time.
Nutrition Facts
Calories
268.41Fat (grams)
14.11Sat. Fat (grams)
7.59Carbs (grams)
32.90Fiber (grams)
1.25Net carbs
31.65Sugar (grams)
22.41Protein (grams)
3.61Sodium (milligrams)
188.74Cholesterol (grams)
41.57I did my best to research! Let me know if these are correct!
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Miss Raven's Kitchen 
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