• Dark Chocolate Peanut Butter Chip Cookies

Halloween Cookies That Will Have You Baking This Weekend

My kitchen helper is always up to making a batch of cookies, so small batch recipes are great to minimize the sugar rush. We haven’t made many chocolate cookies and with Halloween only weeks away, the pop of orange color from the peanut butter chips is a festive element. Peanut butter chips was a new ingredient for my kitchen helper and I welcome a recipe that introduces something new for him to smell, touch and taste. The liquid measuring cup was a great way for my child to pour the chips into the batter without a mess, I recommend this tip for recipes with your little kitchen helper.

These cookies are packed with great dark chocolate and peanut butter flavor. Although this recipe makes twelve cookies, they are oversized and do not spread. You will need to push the batter down slightly, otherwise they are a big mound of cookie dough, which will affect the cooking time.

Recipe Source: Modern Honey

Dark Chocolate Peanut Butter Chip Cookies
Dark Chocolate Peanut Butter Chip Cookies

Dark Chocolate Peanut Butter Chip Cookies by Modern Honey

Prep Time: 15 mins
Cook Time: 8-11 mins
Yields: 12

Ingredients

  • 1 Cup - Cold Butter, cubed
  • 1 Cup - Light Brown Sugar
  • 1/2 Cup - Sugar
  • 2 Eggs
  • 1/2 Cup - Dark Baking Cocoa
  • 1 Cup - Cake Flour
  • 1 1/2 Cup - All-Purpose Flour
  • 1 Teaspoon - Cornstarch
  • 3/4 Teaspoon - Baking Soda
  • 1/2 Teaspoon - Salt
  • 1 1/3 Cup - Peanut Butter Chips

Method

  1. Preheat oven to 410° and have 2 large baking sheet ready (cookies are large so you will need the space of two sheets)
  2. With your stand mixer, cream the cold butter and sugars together until they are fluffy
  3. Add eggs, one at a time and mix
  4. Add the cocoa, cake flour, all-purpose flour, cornstarch, baking soda and salt. Combine
  5. Add the peanut butter chips and stir with a spoon
  6. Chill the dough for 10 minutes
  7. Make 12 large size balls of dough. Lightly press the top to smooth out.
  8. Bake until golden brown on the top 8-11 minutes. Let them rest on the pan for a few minutes before transferring to a cooling rack

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