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?
(Originally posted February 3, 2020)
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 chocolate chocolate chunk peanut butter 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😉.Print