Chocolate Cookies with Peanut Butter Chips

chocolate cookies with peanut butter chipsIf you twisted my arm and pinched my nipples to force me to name my absolute favorite cookie as a kid, I would have to say “Chocolate Cookie with Peanut Butter Chips.”

Oh such fudgy, chocolatey sweetness rifled with little peanut butter bombs. I love these cookies, and yet for some reason never make them. I don’t know why. They may be a touch more work than the chocolate chunk cookies or my new favorite, the snickerdoodle, but not excessively so. They are certainly every bit as delightful and eye-rollingly good.

I guess I had merely forgotten about my old love, and had moved on to other sweets.  However now that I’ve once again had a taste  of this pure deliciousness, the puppy-dog crush has been re-lit as a pure passionate love.

This recipe is once again inspired and adapted from my baking bible, The Professional Pastry Chef. What can I say, Bo frickin’ rocks.

These cookies are soft, nearly pure chocolate. They can be a bit tricky to judge when they are done baking because there is no change in color. It may take a couple batches to get the timing perfect in your oven, but the experimentation is worth it. The texture you will be aiming for is soft with a touch of firmness on the edges. Oh the torture of testing batch after batch of chocolate goodness. Try to hold firm.

-Todd

Chocolate Cookies w/ Peanut Butter Chips Recipe

Yield: 80 small cookies

Total Time: 2 hours

Ingredients:

  • 6 oz (170g) unsweetened Chocolate
  • 1 lb (455g) dark Chocolate-the better the chocolate, the better the cookie
  • 1/3 c (85g) unsalted Butter
  • 1/3 c (80ml) Strong Coffee or 2 oz (60ml) Espresso
  • 5 Eggs
  • 2 c (400g) granulated Sugar
  • 1 t (5ml) Vanilla Extract
  • 3/4 c (85g) All-purpose Flour
  • 2 t (8g) Baking Powder
  • 1 t (5g) Sea Salt
  • 10 oz package, @ 1 3/4c (285g) Peanut Butter Chips, more if you like

Directions:

  1. Put the unsweetened chocolate, dark chocolate -cut in pieces- and butter in a large bowl then melt together over simmering water. Set aside.
  2. Reduce coffee or espresso down to 2 T (30ml) and set aside.
  3. Whip the eggs and sugar until light and fluffy. Add the coffee reduction (it shouldn't be too hot by now) and vanilla extract and mix to combine. Combine the egg mixture and the melted chocolate mixture and stir until combined.
  4. Mix the flour, baking powder and sea salt, then stir into chocolate mixture until just combined. Cover and chill in fridge for 15-20 minutes.
  5. Stir in peanut butter chips. Divide dough into 4 logs, about 16" each. (If you are unsure how to make the logs, we gave a tutorial on the chocolate chunk recipe.) Refrigerate until firm or store in freezer for future use.
  6. Preheat oven to 400º F
  7. Forming cookies (2 options) -thaw frozen dough at room temp. for 1 hour:

    1. Quick and easy: Using a serrated knife, slice each log into 20 pieces, placing each cookie on a sheet pan lined with baking paper.
    2. Pretty Cookies with Whole Peanut Butter Chips: Hand break each log into 20 pieces, form each cookie into a rough ball, then place on a sheet pan lined with baking paper.
  8. Double pan the sheet pans, then bake on the center rack for about 10 minutes. The center will be soft to touch and the edges just starting to feel firm.
Recipe Source: WhiteOnRiceCouple.com.

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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.


{ 28 comments… read them below or add one }
  1. Ellen

    Thanks! I copied this into Word and I missed the time. I did make these and they were fantastic!

  2. Ellen

    How many minutes do you bake these at? I couldn’t find the time.

    Thanks- Ellen

    1. White on Rice Couple

      Hi Ellen,
      It mentions the time in step 7, about 10 minutes. Hope you get to make them!
      T & D

  3. Katie

    Hi. Can I make peanut butter chips? and if so have you any idea how? There not an ingredient I can get hold of here in berlin.
    Thanks

    1. White on Rice Couple

      We’re sure there is a way to make them, but we don’t know how. Yet. That is something which could be fun to do, so we’ll look into it. If anyone else has made their own peanut butter chips, please share. In the mean time, you could always substitute whole or half roasted peanuts. The texture won’t be the same, however the flavor will be there.

  4. Angela@spinachtiger.com

    I’m getting to where I can look at a recipe and judge the goodness. This is a real winner, and I know the husband that would love these.

  5. Sarah

    These cookies look perfect, I can’t wait to try the recipe!

    When you say “Reduce coffee or espresso down to 2 T (30ml) and set aside” do you mean heat it up on the stovetop until it evaporates down to 2 tablespoons? How long does that take? Do you do this because it makes the coffee flavor stronger?

    Thanks!

    1. White on Rice Couple

      Thanks. Hope you like them as much as us.
      You are correct, the coffee is reduced to concentrate it more. It won’t take long depending on how high you reduce at, maybe 5-10 min at the most. I don’t remember it even taking that long but I haven’t ever timed it when making the recipe.

  6. Kelsey/TheNaptimeChef

    Delicious! I love making these! Sometimes I just pile peanut butter in the middle and cover it with a little chocolate cookie batter to make a mini-reeses cup!

    1. White on Rice Couple

      Kelsey- did you say mini-reeses cup???? oh my, you’ve just made our day, thanks!

  7. kat

    *drool* you photographed those cookies so well.. i almost licked the screen! ;) but since it probably wouldn’t taste as good as the real thing.. i’ll bake these tonight. =) since you said “the better the chocolate…” is there a specific brand of dark chocolate you recommend?

    1. White on Rice Couple

      At home we use a chocolate which is cut from a larger block and we buy in bulk and we’ve never been able to piece together who the maker is. For the money, Trader Joes has a decent dark chocolate block, but there isn’t really a specific brand that we’ve fallen in love with and think it rules above the rest (relative to the cost.)

  8. Jackie at PhamFatale.com

    Who could say no to peanut butter and chocolate? This is the perfect season to try these cookies out!

  9. Deanna B

    I’ve been on a brownie making kick lately but since my brownies always get slathered in peanut butter I might have to take a break and make these cookies. They look amazing. Normally chocolate chips get added to any cookie I make, but I think these will be chocolatey enough without them.

  10. Tokyo Terrace

    All I have to say is ‘yes please!’ What a perfect cookie. Two of my favorite flavors dangerously combined in cookie form. I could definitely see me eating the whole batch!

  11. Deborah Silver

    You say 1 lb. “dark chocolate”——–do you mean bitter-sweet, semi-sweet——61%, 70%, which density? recipe sounds great, but I’d love to know which chocolate would be best
    Thanks so much

    1. White on Rice Couple

      It is totally up to you. The darker the chocolate, the richer however more bitter taste it will have. Personal preference.

  12. Julie

    Wow, you have no idea how timely this is! I was dying for chocolate chip cookies tonight. Keeling over. I dug through to the back of the pantry and had no chocolate. No chocolate! But I did find a bag of peanut butter chips, and I have some beautiful, dark cocoa. I wondered what the hell I’d do with peanut butter chips (besides those squares with mini marshmallows that my great aunt used to make) and here’s my answer. Thanks!!

  13. Joy

    “These cookies are soft, nearly pure chocolate.” — Ok, you are not kidding when you said that. I was going through the recipe and my jaw dropped when I visualized just how much chocolate vs the other ingredients there are…Uhm, hello lovah! This is perhaps the most chocolate-y chocolate cookie recipe I’m going to try. Yum.

  14. colleen

    ooooh, another really yummy, (but updated and probably better) favorite of days on the ranch. Wow, I’ll bet your delights are wonderful, especially still warm from the oven.

  15. Alexis

    This is kind of random, but how did you get the “print this recipe” link going? I’ve been trying to figure out how to do that…but I am not all that code savvy. Can you point me in the right direction? I’d really appreciate your help! (Love your site, by the way.)

    1. White on Rice Couple

      Alexa- Food Blog Alliance gives a great example on how to implement recipe print pages :http://foodblogalliance.com/2009/07/how-to-set-up-recipe-print-pages-with-google-sites.php

      1. Alexis

        Awesome! Thank you so much!

  16. Hélène

    You know how my son love all of your cookie recipes. Just printing this one. Can’t wait to make these. I’m sure they’ll be a hit. Thanks :)

  17. Lisa@The Cutting Edge of Ordinary

    We must be on the same wavelength Todd. I just made Peanut Butter Cup cookies for my son, who broke his arm this week! Trying to cheer him up with cookies. Always seemd to work! Yours look great! May have to make them next!

    1. White on Rice Couple

      We maybe dead on the same wave. I’ve just tweaked out my hand practicing aikido & these cookies make me happier, at least until my hand gets hit again (big dog tails carry a heavy smack.) Hope he heals quick.

  18. Cheryl

    I don’t know if you’ve seen the mini peanut butter cups they carry at Trader Joe’s this time of year, but I bet they’d be fabulous in these cookies.

    And “pinch my nipples?” Wow, you’re going to get all kinds of interesting spam for that line!

    1. White on Rice Couple

      Those peanut butter cups at TJ’s are super tasty. I think I will try them in the next batch to see how it comes out. Great idea!
      “Pinch my nipples” shouldn’t be any worse than our moniker, “White on Rice Couple!” We get lots of fun visitors from that. ;)

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