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Triple Chocolate Fudge Peanut Butter Cookies

Yield: 36 Cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients

  • 1 cup (227 g) salted butter, softened to room temperature
  • ½ cup (128 g) creamy peanut butter
  • ¾ cup (159 g) granulated sugar
  • ¾ cup (159 g) light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (284 g) all-purpose flour
  • ½ cup (43 g) unsweetened cocoa powder (see note)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (170 g) semisweet chocolate, melted and cooled to lukewarm
  • 1 cup (170 g) peanut butter chips or Reese's pieces
  • 1 cup (170 g) semisweet, milk or bittersweet chocolate chips

Instructions 

  • Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.
  • In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and peanut butter until smooth and creamy, 1-2 minutes.
  • Add the granulated sugar, brown sugar, eggs and vanilla and mix until light in color, about 2-3 minutes.
  • In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Add the dry ingredients to the wet and mix until just combined.
  • Drizzle in the cooled, melted chocolate while the mixer is running, and mix until just combined.
  • With a spoon or rubber spatula, fold in the peanut butter chips (or Reese's pieces) and chocolate chips.
  • Scoop heaping tablespoon-sized portions (I use my #40 cookie scoop) a few inches apart on the prepared baking sheets (roll the cookie dough into balls for a more uniform appearance to the baked cookies).
  • Bake for 10-11 minutes until set on the edges but still soft in the center. Remove to a wire rack to cool completely.

Notes

Flour: keep in mind, these cookies are soft and slightly puffy so it's really important not to overflour - especially if you don't want them super cakey and puffy. Using the weight amount (10 ounces for flour, 2 ounces for cocoa powder) is a great way to ensure they'll turn out just right, but if you don't have a scale, check out this post on how I measure my flour (spoiler alert: I fluff the flour really well, scoop and level).
Chocolate: make sure the semisweet chocolate melted for the recipe is NOT overly hot when added to the batter. It should be lukewarm and mostly cooled without hardening.
Cocoa: I suspect many different types of cocoa powder would work here: unsweetened regular, dark (like Hershey's Special Dark), or Dutch-process. Feel free to experiment!
Freezing: these baked and cooled cookies freeze great.