Description
Warm, fudgy chocolate meets silky peanut butter in these cookies that pull apart like a brownie, featuring a soft center and crisp edges.
Ingredients
Scale
- 320 g (2 1/2 cups) all-purpose flour
- 50 g (1/2 cup) unsweetened cocoa powder
- 1/2 tsp (2 g) baking soda
- 1 tsp (6 g) salt
- 226 g (1 cup) unsalted butter, at room temperature
- 200 g (1 cup packed) light brown sugar
- 100 g (1/2 cup) granulated sugar
- 2 large eggs
- 2 tsp (10 ml) pure vanilla extract
- 1/2 tsp espresso powder (optional)
- 200 g (3/4 cup + 2 tbsp) smooth peanut butter
- 150 g (1 cup) chocolate chips or chopped dark chocolate
Instructions
- Preheat oven to 175°C (350°F). Line baking sheets with parchment or silicone mats.
- Whisk together flour, cocoa powder, baking soda, and salt in a bowl for 30 seconds.
- Beat butter with brown sugar and granulated sugar for 2–3 minutes until light and fluffy.
- Add eggs, one at a time, then mix in vanilla and espresso powder.
- Add dry ingredients in two additions, mixing just until combined, and fold in chocolate.
- Stir peanut butter into half the dough, then alternate spoonfuls of both doughs onto the baking sheet and swirl lightly.
- Chill the scooped dough on the baking sheet for 20–30 minutes.
- Bake for 10–12 minutes, then cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
For gluten-free, use a GF blend and add xanthan gum. For a nut-free version, substitute peanut butter with tahini or sunflower seed butter.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 14g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg