- 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
- Preheat oven to 350º.
- 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.
- Add egg and vanilla and and mix just until eggs are incorporated. (You will/should still have a few small lumps of butter.)
- 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).
- Roll dough balls by hand, making them slightly larger than normal. Pat them down slightly after placing them on an ungreased cookie sheet.
- 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.
- 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.
- Prep Time: 5 mins
- Cook Time: 9 mins
- Category: Cookies