Dark Chocolate Peanut Butter Chip Cookies ~ these buttery slice and bake chocolate shortbread cookies studded with peanut butter chips might just become your new bff!
These cookies are a twist on my ever popular Peanut Butter Chocolate Chip Cookies. I swapped out the peanut butter cookie for a dark chocolate one, and the chocolate chips for peanut butter chips, pretty clever if I do say so myself 😉 Whichever way you play it, peanut butter and chocolate is a winning combination that never fails to please.
These are simple old fashioned cookies, all you need are a few basic ingredients and a wooden spoon. Soften your butter in the microwave (old fashioned’s charm only goes so far) and you can whip these up before you can tie your apron.
I’ve said it before, probably about 13 times already on this blog, but there’s something very satisfying, in a June Cleaver/Betty Draper kind of way, about having that log of dough chilling out in the fridge.
Dark Chocolate Peanut Butter Chip Cookies
- 1 stick unsalted butter room temperature
- 1/3 cup sugar
- 1 tsp vanilla extract
- 3/4 cup flour
- 1/4 cup dark dutch processed cocoa powder
- 1 cup peanut butter chips
- set oven to 325F
- Cream the butter, sugar and vanilla together with a wooden spoon, or a silicone spatula. Add in:
- Mix until completely blended, then fold in:
- Form the dough into a log and wrap in waxed or parchment paper, smoothing and shaping as you roll. Twist the ends firmly to secure.
- Refrigerate for at least an hour, longer if you want.
- Slice the log into 3/8 inch slices with a sharp knife, and put them on a parchment or silpat lined baking sheet.
- Bake for about 12-15 minutes. They will still be soft when hot.
- Cool on the pan for a few minutes and then transfer to a rack to cool.
- This recipe can be doubled.