Super fudgy and thick chocolate cookies with a shiny crackly shell, filled with peanut butter chips. Irresistible cookies for chocolate lovers!
If you think that there’s no one in this world that loves chocolate more than you do, then you probably haven’t met me yet. And by chocolate I mean fudgy, moist and super-insanely-chocolaty. These fudgy chocolate peanut butter cookies are exactly that! The peanut butter chips are just a bonus. 😉
This is certainly not the first time I’ve made these cookies. I posted them once on the blog, and have made them 150 times so far. Ok, not really, but I’ve made them A LOT. This is the first time that I’ve added peanut butter chips to them though. As we all know, the combination of peanut butter and chocolate is heavenly, and so are these cookies, trust me. They are thick and the center is fudgy and chewy like brownies. They are even fudgier than my classic double chocolate cookies! 🙂
To make the cookies, start by melting chocolate and butter in the microwave in 20-second intervals, stirring between each, until melted. Be careful with overheating because it can burn the chocolate. Set it aside. In a mixer bowl, beat the eggs, sugar and vanilla on medium speed until light and fluffy, 2-3 minutes. On low speed, beat in the chocolate mixture (make sure it’s not very hot). Add the dry ingredients and mix just until combined. Fold in peanut butter chips.
The secret to baking these cookies with the best texture possible is to slightly underbake them. Overbaking will make them dry and tasteless. My cookies were 1.5 tablespoons in size (I used this ice cream scoop) and took about 9 minutes to bake. The cookies should be shiny and crackly, but still soft in the center. Allow cookies to cool for a few minutes before you move them to a wire rack to cool completely, so they won’t break.
These cookies are exactly what you need after a bad day. And a good day 😉
- 8 ounces or 225 grams semisweet chocolate, roughly chopped
- 4 tablespoons (1/2 stick or 57 grams) unsalted butter
- ⅔ cup (90 grams or 3.2 ounces) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ¾ cup (150 grams or 5.3 ounces) packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 – 1¼ cups peanut butter chips
- Preheat oven to 350F/175C degrees. Put butter and chocolate in a heat-proof bowl and microwave in 20-second increments, stirring between each, until melted. Do not overheat.
- In another bowl, whisk together flour, baking powder and salt. Set aside.
- In a mixer bowl fitted with the paddle attachment, beat eggs, brown sugar, and vanilla on high speed until light and fluffy, about 3 minutes. On a low speed, beat in melted chocolate. Mix in flour mixture just until combined. Don’t overbeat. Fold in peanut butter chips.
- Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake until cookies are shiny and crackly yet soft in centers, 9 to 12 minutes. Cool on baking sheets for 10 minutes. Transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Cookies can be frozen for up to 2 months. Thaw them on the counter, still covered, or overnight in the fridge.
Recipe adapted from Martha Stewart