Chocolate Peanut Butter Chip Cookies
Deep chocolate flavor with peanut butter chips in a soft, chewy cookie form. Enjoy them on their own, with vanilla ice cream, or dipped in milk.
Ingredients
- 113 grams bittersweet or unsweetened chocolate, chopped (4 ounces)
- 240 grams all purpose flour (2 cups)
- 66 grams Dutch process cocoa (2/3 cup)
- ½ teaspoon flaky sea salt (or table salt)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon espresso powder (optional)
- 16 Tablespoons butter, at room temperature (1 cup)
- 150 grams granulated sugar (¾ cup)
- 220 grams light brown sugar (1 cup)
- 1 large egg (cold is fine)
- 253 grams sweetened condensed milk (⅔ cup)
- 1 teaspoon vanilla
- 340 grams peanut butter chips (2 cups)
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Place the bittersweet or unsweetened chocolate in a heat proof bowl. Fill a small pot with about an inch of water, and bring the water to a boil. Once it starts to boil, turn the heat off and immediately place the bowl of chocolate over the hot water. (The water should not touch the bowl.) Allow to sit for 3-5 minutes, then stir until the chocolate is fully melted. Remove the bowl from over the pot, wipe the outside of the bowl dry, and set aside to cool to room temperature.
- In a small bowl, whisk together the flour, cocoa, salt, baking powder, baking soda and espresso powder (if using). Set aside.
- In the bowl of an electric mixer, cream together the butter and sugars just until the sugars are fully incorporated with the butter. Mix in the egg, sweetened condensed milk and vanilla until fully combined.
- Mix in the melted chocolate to the butter/sugar/egg mixture and beat until fully combined. You may need to stop the mixer to scrape down the sides of the bowl as you continue mixing.
- Mix in dry ingredients just until fully combined. Stir in peanut butter chips.
- Cover the dough with plastic wrap and chill for at least 30 minutes and up to 48 hours.
- Portion and mound the cold cookie dough into 30 gram balls, flattening each slightly. Place on prepared baking sheets, about 2-inches apart. Bake for 10-12 minutes. Cool for at least 5 minutes before transferring to a wire rack to cool completely.
Notes
The cookies stay fresh in an airtight container for up to one week. They also freeze beautifully. Once frozen, they come to room temperature in about 10 minutes.
Nutrition
Calories: 143kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 74mg | Potassium: 63mg | Fiber: 1g | Sugar: 13g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
