Description
These chocolate peanut butter cookies have an incredible texture, with surprises of chocolate chips and nuts when you bite in and a chewy interior. They are made for eating with a frosty glass of milk!
Ingredients
- 1-¼ cup Flour
- ¾ cups Unsweetened Cocoa Powder
- 1 teaspoon Salt
- ¾ teaspoons Baking Soda
- 1-½ stick Butter, Softened To Room Temperature
- ½ cups Peanut Butter
- 1 cup Granulated Sugar
- ⅔ cups Dark Brown Sugar (packed)
- 2 teaspoons Vanilla Extract
- 2 whole Eggs
- 2 cups Chocolate Chips
- 1 cup Chopped Peanuts
Preparation
Preheat oven to 375ºF and line two large cookies sheets with silicone mats or parchment paper.
Whisk the flour, cocoa powder, salt and baking soda together in a bowl to aerate them. Set it aside. Set up a stand mixer fitted with the paddle attachment, then combine the butter and peanut butter in its bowl. Beat them together until fluffy and creamy. Add the two sugars and cream everything together thoroughly. Then add in the vanilla and eggs, letting them get completely mixed in. Turn the speed to low and slowly add in the dry ingredients until a luscious cookie dough forms. Turn the mixer off and use a spatula to fold in the chocolate chips and peanuts.
Use a heaping tablespoon to scoop perfect mounds of the dough onto the baking sheets, lining up 20 per sheet. Be sure to leave enough space in between for them to spread. Bake the cookies for 10–12 minutes, until they just start to crisp up around the edges and get crackly on top. Take them out and let them cool on the trays for about 5 minutes before transferring them to cooling racks to finish cooling. Enjoy them with a frosty glass of milk and seal whatever you don’t eat right away into containers for later!
