Chocolate Cookies with Peanut Butter Chips
These chocolate cookies with peanut butter chips are loaded with the classic flavor combination of chocolate and peanut butter in every bite. Dark chocolate cookie dough is loaded with Reese's peanut butter chips for a taste you can't resist!
Servings: 24 Cookies
Ingredients
- 2 ⅓ cups all purpose flour
- ⅓ cup special dark cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter
- ¾ cup light brown sugar,, packed
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoon corn syrup
- 2 large eggs
- 10 ounce Reese’s peanut butter chips
Instructions
- Preheat the oven to 375° and line (2) baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk flour, cocoa powder, baking soda and salt together. Set aside.
- In a large bowl, beat on medium speed, butter, brown sugar, sugar, vanilla and corn syrup together until creamy.
- Beat eggs into the wet mixture.
- Gradually add flour and mix well.
- Stir in peanut butter chips.
- Using a 1-inch cookie scoop, place on prepared baking sheets
- Bake for 8-10 minutes.
- Remove from the oven and let set for a couple minutes, then remove cookies and place on a wire rack to cool.
Notes
Storage
- Store at room temperature for up to a week in an airtight container.
- Wrap the cookies in plastic wrap and freeze for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
- Bring to room temperature before serving.
- Spoon your flour loosely into your measuring cup and level it off with a knife to avoid using too much.
- Bring your eggs to room temperature for easier mixing and the best cookie texture.
- If you forget to soften your butter, place the unopened sticks in a container with warm water to soften them quickly.
- Mix the cookie dough until combined, but don't overmix it. Mixing it too much will make dense cookies.
- To avoid overmixing, fold your chips into the dough. Don't stir.