Soft and Gooey Valentine’s Day Chocolate Peanut Butter Chip Cookie




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Chocolate Peanut Butter Cookie Recipe

These delicious chocolate peanut butter chip cookies are the perfect combination of crispy and gooey- and just the right amount of sweet. A great Valentine’s Day recipe- but you’ll find yourself baking these soft and gooey chocolate cookies every day of the year!

Cookie Recipe Chocolate Peanut Butter Chip Cookies

Growing up, my mom baked so many types of cookies. Not only did she pass on her love of baking to me (her orange glazed poppyseed bread is to die for), she also passed on her recipes- like our super popular Raisin Bran Muffins.

These chocolate peanut butter chip cookies have always been some of my favorites, mostly because I love anything with peanut butter in it, but also because they aren’t that sweet. (I also love anything with caramel- so definitely check out these salted caramel bars if you haven’t already!).

Chewy Peanut Butter Chip Chocolate Cookie Recipe

I love to make these at the holidays, especially Valentine’s Day. They are something a bit different from the traditional chocolate chip cookies seen at a lot of parties, and with a yield of 54 cookies per batch, they definitely feed a crowd! Here’s the recipe.

Chocolate Peanut Butter Cookie Recipe

Chocolate Peanut Butter Chip Cookies Recipe

Yield- 54 cookies

Ingredients

  • 2 cups all purpose flour
  • 3/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/4 cups butter, softened (2.5 sticks)
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 10 oz package peanut butter chips, or about 1-2/3 cups


Instructions

Preheat oven to 350 degrees Fahrenheit. Stir together the first 4 ingredients (flour, cocoa, baking soda and salt) and set aside.

In a large bowl or stand mixer, beat together the butter and sugar. The butter and sugar should be nice and fluffy. Add eggs and vanilla, one at a time, and beat until completely combined. While mixer is running, gradually add the flour mixture and beat well. The dough will be quite stiff.

Add the peanut butter chips and stir well. I generally mix them in with a spatula at the end because the dough makes a pretty big ball in the middle of the mixing bowl.Chocolate cookies with peanut butter chips

Using a spoon or small ice cream scooper, drop by rounded teaspoon onto a a baking sheet- you don’t need to grease it. Bake for 8-9 minutes. The cookies will be a bit gooey and pretty fluffy. Do not over bake them or they get hard when they cool. They’ll flatten out during cooling- I prefer to transfer them to a wire rack to finish cooling. Store in an airtight container when completely cool.

What is your favorite cookie recipe? Let us know in the comments below!

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Chocolate Peanut Butter Chip Cookie Recipe

Chocolate Peanut Butter Chip Cookie Recipe

These chocolate peanut butter chip cookies are the perfect combination of crispy and gooey- and just the right amount of sweet. You'll find yourself baking these chocolate peanut butter chip cookies over and over!

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 54 cookies
Author Christa

Ingredients

  • 2 cups all purpose flour
  • 3/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/4 cups butter softened (2.5 sticks)
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 10 oz package peanut butter chips or about 1-2/3 cups

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Stir together the first 4 ingredients (flour, cocoa, baking soda and salt) and set aside.
  2. In a large bowl or stand mixer, beat together the butter and sugar. The butter and sugar should be nice and fluffy. Add eggs and vanilla, one at a time, and beat until completely combined. While mixer is running, gradually add the flour mixture and beat well. The dough will be quite stiff.
  3. Add the peanut butter chips and stir well. I generally mix them in with a spatula at the end because the dough makes a pretty big ball in the middle of the mixing bowl.
  4. Using a spoon or small ice cream scooper, drop by rounded teaspoon onto a a baking sheet- you don't need to grease it. Bake for 8-9 minutes. The cookies will be a bit gooey and pretty fluffy. Do not over bake them or they get hard when they cool. They'll flatten out during cooling- I prefer to transfer them to a wire rack to finish cooling. Store in an airtight container when completely cool.

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