No-Chill Dark Chocolate Peanut Butter Cookies Recipe
No-Chill Dark Chocolate Peanut Butter Cookies Recipe are little discs of delicious decadence that will soon become one of our most requested cookies!
Prep Time 20 mins
Cook Time 8 mins
Total Time 28 mins
Servings 52 cookies
- 3 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup dark cocoa powder sifted
- 1 cup unsalted butter softened
- 1-1/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 2 eggs room temperature
- 1 teaspoon vanilla
- 3/4 cup peanut butter
- 1-10 oz package of Reeses peanut butter chips 1-2/3 cups
In a large bowl, combine flour, baking soda, salt, and sifted cocoa powder. Whisk together to combine.
In the bowl of an electric stand mixer, beat butter until light and fluffy, about 3 minutes. Add peanut butter and beat an additional 2 minutes. Add sugars, vanilla and eggs, mixing between each addition. Beat until combined.
Gradually add dry ingredients to wet ingredients.
Mix in peanut butter chips.
Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
Roll or scoop dough into 2 tablespoon sized cookies and place on a cookie sheet. Using a flat surface (such as the bottom of your measuring cup, smash dough into a 1/2-inch thick circle.
Bake for approximately 8 to 10 minutes, turning the pan half way through baking. Don't over bake.
Cool 2 minutes on baking sheet and then remove parchment paper to a cooling rack. Cool completely.
Store in an air tight container separating layers with parchment or wax paper.
Calories: 102kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 77mg | Potassium: 52mg | Sugar: 4g | Vitamin A: 120IU | Calcium: 8mg | Iron: 0.6mg