One word: yum. This cookie base is very similar to my chocolate chip fudge cookies, except it has a few tweaks to create a chewier, nuttier cookie. The peanut butter chips add the nicest touch of salt to the sweet, rich chocolate. Interestingly, as opposed to chocolate chips, peanut butter chips don't melt when baked in cookies, giving your cookies the perfect bite!
Description
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Yields: 12-15 cookies
Ingredients
1 1/2 cups + 3 tablespoons all-purpose flour (spooned and leveled)
1/2 cup cake flour (spooned and leveled)
3/4 cup granulated sugar
3/4 cup light or dark brown sugar
2/3 cup cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
2 eggs (room temperature)
1 1/2 cups butter (softened, not melted)
1 1/2 teaspoon pure vanilla extract
1 3/4 cups peanut butter chips
Instructions
Preheat your oven to 350°F (177°C).
Using a stand or hand held mixer, whisk together the flour, cocoa powder, baking soda, and salt.
In a separate bowl, whip the butter and sugar. Add the vanilla extract while the dough mixes on medium speed.
Add the eggs into the dough one after the other (make sure the first egg is completely incorporated before adding the second).
Stir in the peanut butter chips.
Roll the dough into balls (around 1 tablespoon in size) and place each on a prepared baking sheet. Keep around 1 inch of space in between each ball of dough. The dough will be soft. Don’t worry! It won’t spread as much as you think in the oven.
Bake for 8-10 minutes.
Once baked, remove the cookies from your pan and place on a wire rack to cool.
Notes
Vegan option: You can replace the 2 eggs with 1/2 cup of unsweetened apple sauce. Applesauce works as a substitute for eggs when baking cookies due to the pectin in the applesauce, which helps to keep your baked goods moist and prevents them from getting dry and dense. If you're doubling your batter, I do not recommend substituting applesauce for eggs because too much applesauce will start to change the texture and flavor of the cookies.
Dairy Free option: Replace the butter with 1 cup of vegetable oil. Using oil instead of butter will allow your cookies to stay moist for more days and very tender. That being said, you cannot always substitute oil for butter in cookies because some recipes require a solid fat, instead of a liquid fat.
Cake flour: Adding cake flour to your cookies will make them very delicate and fluffy
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