Description
Chewy, fudgy cookies marry nutty peanut butter with dark cocoa, while gooey chocolate chips peek through every bite. Crisp edges give way to soft, melt-in-your-mouth centers.
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine peanut butter, granulated sugar, and brown sugar until smooth.
- Add egg and vanilla extract and beat until fully incorporated.
- Sift in cocoa powder, baking soda, and salt, then mix until a dough forms.
- Fold in chocolate chips evenly.
- Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.
- Press a crisscross pattern on each cookie using the tines of a fork.
- Bake for 10 to 12 minutes, or until the edges are set.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a nuttier texture, use chunky peanut butter
- Chilling the dough for 30 minutes yields thicker cookies
- Store cooled cookies in an airtight container at room temperature for up to 5 days
- Freeze baked cookies in a sealed bag for up to 2 months