Soft Peanut Butter Chip Chocolate Cookies
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These soft peanut butter chip chocolate cookies combine a rich chocolatey biscuit base with sweet peanut butter chips in every bite. They use staple pantry ingredients and are perfect for those who want a variation from the traditional cookie. I normally provide both the metric and imperial measurements, however because baked goods require more precision, I've provided grams as the main measurement.
Ingredients
- 125 g butter, room temperature, subs note 1
- 50 g white sugar, see note 2
- 100 g brown sugar, see note 2
- 1 teaspoon vanilla extract
- 1 egg, room temperature
- 175 g flour
- 50 g cacao powder, see note 3
- 100 g peanut butter chips, see note 4
Instructions
Prepare mixture
- Beat the 125 g butter (room temperature) and 50 g white sugar, 100 g brown sugar until light and fluffy, about 2–3 minutes.
- Add 1 tsp vanilla extract, 1 egg and mix until smooth
- In a separate bowl, whisk together the 175 g flour and 50 g cacao powder, then add to the wet mixture, stirring until just combined.
- Gently mix in the 100 g peanut butter chips saving a few to press on top of the dough balls before baking for a decorative finish.
- Chill the dough in the refrigerator for at least 30 minutes.
Bake cookies
- Preheat the oven to 175°C (350°F) and line a baking tray with parchment paper.
- Roll tablespoon-sized portions of dough into balls, spacing them a few centimetres apart on the tray. Press extra peanut butter chips on top for added texture.
- Bake for 10–12 minutes, until the edges are set but the centres stay soft. Let them cool on the tray for 5–10 minutes before transferring to a wire rack to cool completely.
Notes
Note 1 - Butter
Substitutions - margarine or nuttelex
Note 2 - Sugars
You can use just white or just brown sugar if you want, however this will change the final texture of the Chocolate chip peanut butter chip cookies. White sugar helps the cookies spread and gives them a crispier texture.
If using only white sugar (or more white sugar) the cookies will be thinner and crunchier. Brown sugar is more moist which adds a softness to the cookies. They also provide a richer, caramel-like taste. Cookies made with only brown sugar tend to be thicker, softer and chewier.
Adjusting the ratio of the sugars can help you customise the texture and flavour to your liking.
Note 3 - Cacao Powder
I use cacao powder as it doesn't have additional sugars. You can substitute for unsweetened cocoa powder. If using cocoa powder that has additional sugars, it will be extra sweet.
Note 4 - Peanut Butter Chips
I use the Reese's peanut butter chips that you can find in the baking aisle.
Storing
Store baked cookies in an airtight container at room temperature for 1 week or in the fridge for 2 weeks.
Store cookie dough in the fridge for 3 days or freezer for 3 months.
Nutrition
Calories: 191kcalCarbohydrates: 26gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 36mgSodium: 76mgPotassium: 98mgFiber: 2gSugar: 12gVitamin A: 280IUCalcium: 19mgIron: 1mg
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