Dark Chocolate Peanut Butter Cookies
Chewy, fudgy dark chocolate chip cookies with pools of melted peanut butter and flaky sea salt. Need I say more?
Servings: 36 Cookies
Ingredients
- 1 cup of butter, room temperature
- 3/4 cup of brown sugar, packed
- 2/3 cup of granulated sugar
- 2 large eggs
- 2 teaspoons of vanilla extract
- 1/3 cup of natural unsweetened cocoa powder
- 1 cup of all purpose flour
- 1 cup of bread flour
- 1 teaspoon of baking soda
- 2 teaspoons of cornstarch
- 1/2 teaspoon of salt
- 1 1/3 cups of dark chocolate chunks
- 2/3 cup of creamy peanut butter, softened
- flaky sea salt
Instructions
- Preheat your oven to 350 degrees
- In a large bowl, combine 1 cup of room temperature butter with 3/4 cup of brown sugar and 2/3 cup of granulated sugar
- Using an electric hand mixer, mix on medium speed until fully combined
- Add 2 large eggs and 2 teaspoons of vanilla extract and mix until light and fluffy
- Place a mesh sifter over the bowl and add 1/3 cup of natural unsweetened cocoa powder, 1 cup of all purpose flour, 1 cup of bread flour, 1 teaspoon of baking soda, 2 teaspoons of cornstarch and 1/2 teaspoon of salt into the sifter
- Gently sift the dry ingredients into the bowl
- Mix until the dry ingredients are just combined
- Add 1 1/3 cups of dark chocolate chunks and fold to evenly distribute throughout the cookie dough
- Add 2 tablespoons of dough onto parchment lined baking sheets about 2 inches apart
- Use the back of a grease teaspoon to form indents into the top and fill each indent with softened peanut butter
- Bake the cookies in a 350 degree oven for 9-11 minutes or until the edges of the cookies feel lightly set
- Transfer the cookies onto a cooling rack or cutting board to cool for about 5 minutes before transferring the cookies directly onto the cooling rack
- Sprinkle the warm cookies with flaky sea salt and finely chopped chocolate (optional)
- Store leftovers in an airtight container at room temperature