These thick and chewy chocolate cookies loaded with chocolate chips, peanut butter chips, and chopped peanut butter cups* are the ultimate crowd-pleaser.
Makes 2 dozen cookies
Ingredients
1 cup (230g) unsalted butter, softened
1 cup (200g) light brown sugar, packed
1 cup (200g) granulated sugar
2 eggs
2 tsp. vanilla extract
2 cups (250g) all-purpose flour
1 1/3 cups (120g) unsweetened cocoa powder
1 tsp. baking soda
1 tsp. cornstarch
1/2 tsp. salt
1/2 cup chocolate chips
1/2 cup peanut butter chips
8 regular-sized peanut butter cups, roughly chopped
Instructions
- Line two baking sheets with silicone baking mats or parchment paper and set aside.
- Place the butter, brown sugar, and granulated sugar in a medium bowl. Use a hand mixer to beat on medium speed for 1 minute, or until well-combined. Add the eggs and vanilla extract and continue to beat for 30 seconds, until smooth.
- Add the flour, cocoa, cornstarch, baking soda, and salt to the bowl. Beat on low speed, scraping the sides of the bowl with a rubber spatula as needed, until a smooth dough forms. Fold in the chocolate chips, peanut butter chips, and chopped peanut butter cups.
- Divide the cookie dough into 24 balls, and arrange them on a baking sheet. Transfer the sheet to the freezer for at least 15 minutes. Preheat the oven to 350° F.
- Remove the baking sheet from the freezer and arrange half the cookie dough balls onto the second baking sheet, so that there are a dozen evenly-spaced cookies on each sheet. Transfer the baking sheets to the middle racks of the preheated oven.
- Bake the cookies for 16-18 minutes, until puffy, cracked, and opaque. The centers may look ever so slightly under-baked.
- Remove the baking sheets from the oven. Allow the cookies to rest on the sheets for 5 minutes, then transfer them to a wire rack to cool completely before serving.
*Don’t care for peanut butter? Make double chocolate cookies by simply increasing the chocolate chips to 1 1/2 cups, and omitting the peanut butter chips and peanut butter cups.
*Leftover cookies may be stored in an airtight container at room temperature for 2 days, in the refrigerator for 5, or in the freezer for up to 3 months.
