Dark Chocolate Peanut Butter Chip Cookies
Flavorful dark chocolate cookies filled with creamy peanut butter chips.
Ingredients
- 16 tablespoons butter, cubed, chilled
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup dark baking cocoa
- 1 cup cake flour
- 1 1/3 cup all purpose flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups peanut butter chips
Instructions
- Preheat your oven to 400 degrees
- Cube 2 sticks of butter and transfer the cubes into a small bowl. Place the cubed butter into the refrigerator to chill while you gather the remaining ingredients
- Combine 1/2 cup of dark baking cocoa, 1 cup of cake flour, 1 1/3 cup of all purpose flour, 1 teaspoon of cornstarch, 3/4 teaspoon of baking soda and 1/2 teaspoon of salt by sifting into a large bowl
- In a large bowl with an electric hand mixer or using a stand mixer, cream together 1 cup of brown sugar, 1/2 cup of granulated sugar and the chilled butter until it is light and creamy (3-4 minutes)
- Add 2 eggs and continue mixing until they are fully incorporated
- Add the dry ingredients 1/3 at a time and mix until combined
- Add 1 1/4 cups of peanut butter chips into the dough and mix until evenly distributed
- Line a baking sheet with parchment paper
- Form dough into balls (from 2 tablespoon to 1/4 cup in size) and place them onto the parchment lined sheet
- Once all of the dough has been shaped, chill the dough in the refrigerator for 10 minutes
- Spread the chilled dough balls out onto parchment lined baking sheets leaving at least 2 inches between them
- Bake for 9-10 minutes or until the edges are set and the centers are still a bit soft
- Transfer the cookies still on the baking sheet onto a cooling rack to cool for 10 minutes before transferring them directly onto the cooling rack
- Store in an airtight container at room temperature