Massive Chocolate Peanut Butter Cookies

Source: donuts2crumpets

Massive double chocolate cookies stuffed with peanut butter and semi-sweet chocolate chips have a slightly crunchy exterior and an ooey gooey center!

Servings:

Prep Time 20

Cook Time 12

5 from 5 votes

1 cup cold butter, cut up in to cubes
1 cup brown sugar, packed
1 cup granulated sugar
2 eggs
1 tsp vanilla
2-1/4 cup AP flour 2 cups packed, 1/4 cup spooned in, (equal to weight of 13oz or 368 grams)
1/2 cup Special Dark Hershey’s cocoa powder (not packed)
1/4 cup plus 1 tsp cornstarch
3/4 tsp baking soda
1 tsp salt
2 cups Reese’s peanut butter chips
1 cup semi-sweet chocolate chips

Preheat the oven to 410 degrees. Line two baking sheets with silicone mats or parchment paper.
In your mixer bowl, cream together the cold, cubed butter and both sugars for approximately 3 minutes. (I use my KitchenAid mixer with the paddle attachment.)
Beat in the eggs, one at a time, scraping down the sides in between.
Add the vanilla.
In a separate bowl, whisk together the flour, dark cocoa powder, cornstarch, baking soda and salt.
Add it in to the creamed butter, sugar and egg mixture and mix on low until just combined.
Mix in the peanut butter chips and chocolate chips.
Separate the dough in to 12 equal size balls of dough, yes they are HUGE. (Don’t squeeze the dough together or refrigerate the dough before baking. You want to just lightly form the balls of dough, focusing more on making sure they are tall rather than wide, and pop them straight in the oven.)
Place six balls of dough on each cookie tray.
Bake for 11-12 minutes until the cookies are light golden brown on the top. (For best results I cook one tray at a time on the middle shelf.)
Remove from the oven and let the cookies sit on the trays on a cooling rack for 10 minutes, then transfer the cookies to the cooling racks.
Let cool at least another 10 minutes before eating so they set. Prepare to be worshiped!

A couple of tips for this recipe:

DARK chocolate cocoa powder works best for these. (Hershey’s special dark cocoa worked perfectly and you can find it at just about any grocery store.)
It is super important to measure the flour as it says, with some packed, some spooned, so pay attention to that direction – it will give you the perfect consistency and help them stand up to the heat and not flatten out. (Edit – for those who like a specific weight, I use 13oz flour or 368 grams.)
Finally, I love the combination of chocolate and peanut butter chips. I think that 2 cups of peanut butter and 1 cup semi-sweet chips is the perfect combination, just the right amount of sweetness, but you could absolutely do all semi-sweet chocolate or all peanut butter chips if you prefer. I did find that milk chocolate chips made them super sweet, but hey if you are in to that, give it a try!