Chewy Brownie Peanut Butter Chip Cookies

Chewy Brownie Peanut Butter Chip Cookies

Chocolate chip cookies may be the single most popular type of cookie out there, but I’m pretty sure that it is the chocolate element of the cookie that really sells it. So, if a cookie with some chocolate in it is good, one that has even more chocolate is bound to be better, right? Besides, it gets boring if you stick to one type of cookie all the time.

As much as I love a crisp cookie with some varieties (shortbread, oatmeal, butter cookies, etc), when it comes to all-chocolate cookies, I think that chewy is the way to go – and these cookies perfectly fit the bill. They are rich in chocolate flavor and have a great chew to them. I described them as “brownie cookies” because I think they have a dark and brownie-like flavor, though they don’t share the fudgy texture that brownies usually have. The trick to getting the chew with this recipe is to take the cookies out of the oven when the edges have set (you can poke them with a fingertip and they should feel firm) but the center of the cookie is not set. If you watch them bake, you’ll see the cookies “crack” a little bit as the end of the baking time approaches. Inside these cracks, the cookies will still be soft and this is what gives them the chewy texture when they’re cool.

For something other than straight chocolate, I stirred in a mixture of chocolate chips and peanut butter chips to the batter. There were more chocolate chips than peanut butter chips in my mix, but because the cookie was so chocolaty, the non-chocolate peanut butter flavor came out much better than I anticipated. To enhance it further, I actually recommend using a semi-coarse salt, like kosher salt, in this recipe. I find that the grains don’t always incorporate as well into the batter as finer salts, but in this recipe I find that the occasional, small fleck of salt on the tongue as you eat really sets off the peanut butter in the chips nicely.

Chewy Brownie Peanut Butter Chip Cookies
2 cups all purpose flour
2/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup butter
1 cup sugar
2/3 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups combo of chocolate chips and peanut butter chips*
*or chopped up peanut butter cups

Preheat oven to 350F and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together flour, cocoa powder, baking soda and salt.
In a large mixing bowl, cream together butter and sugars until fluffy. Beat in the eggs and vanilla. With the mixer on low, beat in the flour mixture, scraping the sides of the bowl as necessary, and continue to beat until all of the dry mix has been incorporated. Do this slowly to avoid dusting your kitchen with flour and cocoa. Stir in chips and/or peanut butter cups by hand.
Drop dough by rounded tablespoons onto the prepared baking sheet (dough balls were a bit larger than 1 inch in diameter). Leave about 2 to 3-inches between cookies to allow for spread.
Bake for 9-11 minutes, until cookies are set at the edges and tops are slightly cracked looking. Cool on baking sheet for 5-10 minutes, until firm enough to transfer to a cooling rack.
Cool completely before storing in an airtight container.

Makes about 4 dozen.

16 comments

  1. Oooo… I love the idea of using peanut butter cups!

  2. That’s the type of cookie that makes me want to go to the kitchen and make it immediately, they look awesome!

  3. Mmm..chopped peanut butter cups would be the way to go.

  4. Nic, these cookies look fantastic!! I wonder if my boss would let me go home to bake these now… :)

  5. I made these today.

    WOWeee were they good. After my meeting people were snatching them to take them home.

    I used hershey’s special dark cocoa, a combination of white whole wheat flour and unbleached all purpose (what I had on hand). I also used 1/2 cup combo of bittersweet and peanut butter chips + 1 1/4 cup of chopped reeses cups.

    I will make these again, and again, and again.

  6. Mmm I love the brownie type of cookie! And with a combo of peanut butter chips and chocolate chips – sounds perfect.

  7. I made these this weekend for some friends, and they were beyond delicious. Incredibly rich and insanely chocolaty; the kosher salt was a good idea, I really liked the peanut-buttery-saltiness it provided. I think me and my roommate ate half the dough before we got it scooped on the baking sheets – very dangerous. :o) Thanks so much for the recipe!

  8. I made these last night for a party and they were the biggest hit there among other offerings by some really great cooks. I only had peanut butter chips but they were still rich and delicious. One person actually said they “made her whole weekend.” Thanks for a great recipe!

  9. I made these about an hour ago and so far I have eaten five. In other words they are amazing! Oh and I baked them for five minutes at a smaller size and then eleven minutes at a larger size. Both turned out perfect.

  10. mmm these were really good!!!! I love the chocolate flavor… I didnt have pb chips so I put milk chocolate! Talk about chocolate overload! yum! I put marshmallow frosting that I had left over from another recipe from this site…..and it was like a whoopie pie!

  11. Wow, just made this last night and used Sea Salt and Mini Peanut Butter (1 c.) cups cut up into fourths along with about 3/4 c of dark chocolate bits and they turned out decadent!

  12. I made these this afternoon, and they turned out great!

  13. OMG! Just made these for my work’s potluck tomorrow. They are so good. I love soft cookies and chocolate peanut butter combos.

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