Chocolate Chocolate Chunk Peanut Butter Chip Cookies

These Chocolate Chocolate Chunk Peanut Butter Chip Cookies are so fabulous! Thick, dense, soft and loaded with milk chocolate chunks and peanut butter chips . . .can a cookie get any better?

Oh these cookies!

I don’t even know where to begin other than they’re fabulous!

I’ve been making these chocolate chocolate chip cookies for 20+ years and fall in love with them all over again every time I make them.  Today I’m introducing their counterpart and I think I’m even more in love with this version. . . Chocolate Chocolate Chunk Peanut Butter Chip Cookies

Dense, soft, full of chocolate chunks and peanut butter chips . . . heaven help me!

If you are a firm believer in all things chocolate & peanut butter like I am, then you need to make these cookie ASAP!

Everyone that has tasted them has been completely WOW-ed by them. My son Zach stopped by our house the other day when I wasn’t home. I had made some of these cookies that day and they were still sitting on the cooling rack. He called me and when I answered he said “ oh my gosh, these cookies!”

These cookies are mixed a little differently than most cookies so pretty please follow the instructions. And if you’re not good at following recipe instructions,  I’ve spelled things out pretty dang clearly below.

I’m not trying to be bossy or anything, but you really need to do what I say if you want these cookies to be amazing.

A FEW MUST-KNOW TIPS FOR MAKING THESE COOKIES:

• Start with cold butter. You DO NOT want softened or room temperature butter for these cookies.
• DO NOT cream the butter and sugars together, you still want there to be chunks of butter when you add in your egg and vanilla.
• Once you add in the egg and vanilla,  DO NOT overmix. Keep the mixer on low and mix only until eggs are just combined. You should still have chunks of butter, they will just be smaller.
• Add in your dry ingredients and mix until combined. Add in the peanut butter chips and chocolate chunks and mix. *The dough will be very thick and stiff.
• Use good quality chocolate. I buy the Pounds Plus Belgium Chocolate bars from Trader Joes.
• When scooping the dough into balls, make them larger than you normally would. I do about 3 tablespoons of dough. Flatten them just slightly with the palm of your hand before baking.
• DO NOT overbake! These will still look underbaked when you take them out of the oven.
• These do not flatten a ton, so if you want a flatter cookie, bang the pan on the counter gently a couple times right after they come out of the oven.

Sorry for all the “DO NOTs”, but these cookies require them😉.

Chocolate Chocolate Chunk Peanut Butter Chip Cookies

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• Author: 5boysbaker.com
• Prep Time: 5 mins
• Cook Time: 9 mins
• Total Time: 14 minutes
• Yield: 20-24 cookies

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Description

• 1 cup cold butter, cut into chunks
• 1/2 cup sugar
• 3/4 cup brown sugar
• 1 egg
• 2 teaspoons vanilla
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/4 cups flour
• 1/3 cup cocoa
• 1 1/4 cups peanut butter chips
• 1 cup (heaping) milk chocolate chunks

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Ingredients

1. Preheat oven to 350º.
2. In a large mixing bowl mix butter and sugars, just about 30 seconds or so. DO NOT CREAM! You will still have some lumps of butter.
3. Add egg and vanilla and and mix just until eggs are incorporated. (You will/should still have a few small lumps of butter.)
4. Add flour, salt, baking soda and cocoa. Mix until all blended together. Stir in peanut butter chips and milk chocolate chunks (the dough will be stiff).
5. Roll dough balls by hand, making them slightly larger than normal. Pat them down slightly after placing them on an ungreased cookie sheet.
6. Bake for about 8-9 minutes, DO NOT OVER BAKE! Let cookies sit for a couple minutes on the cookie sheets and then transfer to a cool on a cooling rack.

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Notes

• You really need to make these cookies in a stand mixer, a hand mixer just doesn’t work well with this recipe. Because you’re not creaming the butter and sugars, the dough is really thick and it is hard to incorporate the dry ingredients well enough with just a hand mixer.
• Don’t soften your butter before hand, you want it to be cold.
• Don’t even think about creaming the butter and the sugars together, just mix them for about 30-45 seconds.
• There will still be lumps of butter, but don’t worry because they will be gone by the time you mix in all the other ingredients.
• Do not over bake, they will still look slightly underbaked.
• While you have a batch baking, keep the remaining cookie dough in the fridge until you’re ready to bake the next batch.

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