Now let’s talk about the heavenly filling that goes inside each one of these chocolate gems. FURTHERMORE, we’ll be adding even more peanut butter chips right after the cookies have baked in the oven. Now, this might seem like a pretty skimpy amount of peanut butter chips, but you also have to remember that we’re going to stuff these cookies with a peanut butter butterscotch filling as well. Once the dry ingredients have been combined with the wet ingredients, 3/4 cup peanut butter chips are added. Not only does it bake up some of the softest, puffiest cookies around, but it also adds more flavor and sweetness to the cookie. Pudding mix is one of my favorite pantry staples because it’s excellent for baking. The granulated sugar ensures that the cookies spread nicely as they bake, and the brown sugar adds extra moistness for that perfectly chewy bite.Īfter the eggs and vanilla have been incorporated into the dough, instant chocolate pudding mix is added. I like to use half granulated and half brown sugar because it combines the best of both worlds. The next step is to cream the butter and sugar together. Technically, it’s a “blend of natural and Dutched cocoas”, but it still achieves the same results as its more expensive counterparts. Hershey actually makes a fantastic Dutch-processed cocoa powder, and you can find it at pretty much any grocery store. Thankfully, these days you don’t have to spend an arm and a leg on those fancy schmancy Dutch-processed cocoas in overpriced grocery stores. It provides a deeper richness than natural cocoa powder, and I love how dark and almost black it makes the cookies look. Unless if it’s red velvet, I almost always go with a Dutch-processed cocoa powder. Well, let’s start with the ultra fudgy chocolate cookie dough, shall we?įirst, you’ll combine all your dry ingredients–all-purpose flour, baking soda, salt, and cocoa powder. So how does one make the BEST chocolate peanut butter cookie in the entire world? (Not to toot my own horn or anything.) Loaded with melty peanut butter chips and a mouthwatering peanut butter butterscotch center, these cookies are literally dripping with peanut buttery goodness! However, I still hadn’t created a good classic chocolate peanut butter cookie.Įxtra THICK, supremely soft, and undeniably fudgy, these chocolate peanut butter cookies are a delicious force to be reckoned with.
#Chocolate peanut butter cookies how to
How to bake cookies ahead of time and how to properly store raw cookie dough:įor a short storage time: These cookies will last in an airtight bag or container on the counter for 5-7 days.įor a longer storage time: You can store raw cookie dough or baked (cooled) cookies in an airtight container or freezer bag for up to 3 months. Transfer cookies to a cooling rack to let cool. Beat in egg.Īdd flour mixture to the wet ingredients and beat until smooth.ĭrop rounded tablespoons of dough onto a parchment paper lined baking sheet. In the bowl of your stand mixer, cream together sugar, butter and peanut butter. In a bowl, mix together flour, cocoa powder, baking soda, and salt. How to make Chocolate Peanut Butter Cookies: Tools to have on hand when making these cookies: But, you can use whatever you have on hand! Cocoa Powder - A good quality cocoa powder is best.Baking Soda - This is key to help your cookie rise while baking and will also give the cookie that golden goodness everyone loves.If you only have regular kosher salt or iodized, that’s fine too. Salt - I use sea salt in almost all my baking recipes.Egg - For structure, moisture and richness in your cookie.Salted butter is good too, just half the salt in this recipe. Butter - I always use unsalted butter.All-Purpose Flour - Pre-sifted flour is best for this recipe.White Sugar - Regular white granulated sugar is what I used.You can definitely use a smooth peanut butter too. Peanut Butter - I used crunchy peanut butter in this recipe.JUMP TO RECIPE Ingredients you need for this recipe:
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