Chocolate and Peanut Butter Cookies
Big, soft chocolate peanut butter cookies with slightly crisp edges, chocolate swirls throughout the dough, and chocolate-covered bottoms.
Servings 16 large cookies
Ingredients
- 1 cup creamy peanut butter
- 1 cup salted butter softened
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp Salt
- 4 cups all purpose flour
- 1½ cups semi sweet chocolate chips divided
Instructions
- In the bowl of a stand mixer, combine the peanut butter, softened butter, brown sugar, and granulated sugar. Beat on medium-high speed for approximately one minute, until creamed together.
- Mix in the eggs and vanilla extract.
- Add the baking soda, baking powder, salt, and flour in the order listed. Mix until fully incorporated.
- Melt ½ cup of the chocolate chips in a microwave-safe bowl, heating in 15- to 20-second intervals.
- Drizzle the melted chocolate over the dough. Slide a knife through the dough to create a marble effect without mixing the chocolate completely into the peanut butter dough.
- Using a ¼-cup cookie scoop, portion the dough onto a parchment-lined baking sheet.
- Freeze the scooped dough for at least one hour.
- Preheat the oven to 350 °F.
- Arrange the chilled dough portions on a parchment-lined baking sheet, leaving room between the cookies. Approximately six cookies will fit on each sheet.
- Bake for 13 to 15 minutes, or until set and lightly browned.
- If desired, gently press a fork into the tops of the warm cookies to create a crisscross pattern.
- Let the cookies cool on the baking sheet for approximately eight minutes before transferring them to a cooling rack.
- Melt the remaining 1 cup chocolate chips.
- On a parchment-lined baking sheet, drop approximately one teaspoon of melted chocolate for each cookie. Place a cooled cookie on top, pressing and gently moving it to coat the bottom with chocolate.
- Allow the chocolate to set until dry to the touch. For faster setting, place the cookies in the freezer for a few minutes.
Notes
- Cookie size: The ¼-cup scoop makes approximately 3½-inch cookies. A 3-tablespoon scoop can also be used; reduce the baking time and check for doneness earlier.
- Marbling: Avoid stirring the melted chocolate into the dough. Use a knife to create distinct chocolate swirls.
- Crisscross pattern: Optional. The cookies bake evenly without it.
- Round cookies: Use a glass slightly larger than the cookies to gently shape them while they're still warm.
- Storage: Keep in an airtight container at room temperature. Best within one to two days, but still delicious for up to five days.
- Freezing: Freeze in an airtight container for up to three months.
Nutrition
Calories: 523kcal | Carbohydrates: 62g | Protein: 9g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 320mg | Potassium: 279mg | Fiber: 3g | Sugar: 34g | Vitamin A: 408IU | Calcium: 54mg | Iron: 3mg
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