Ina Garten Chocolate Peanut Butter Cookies
These cookies are a decadent twist on classic peanut butter cookies, incorporating cocoa powder and chocolate chips for an extra chocolatey experience. The dough is rich and buttery, with a slight crisp on the edges and a soft, chewy center, making them perfect for chocolate and peanut butter lovers alike.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup light brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semisweet chocolate chips
Instructions
- Preheat the oven – Set the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugars – In a large bowl, beat the butter, peanut butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add eggs and vanilla – Mix in the eggs one at a time, then add vanilla extract and continue mixing.
- Whisk dry ingredients – In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
- Combine wet and dry ingredients – Gradually add the dry mixture into the wet ingredients, stirring until just combined.
- Fold in chocolate chips – Gently mix in the semisweet chocolate chips to distribute evenly.
- Scoop and shape cookies – Use a cookie scoop or tablespoon to form dough balls and place them on the prepared baking sheets.
- Bake to perfection – Bake for 10-12 minutes until the edges are set but the center remains soft.
- Cool before serving – Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.