If you are looking for a dark rich chocolaty cookie then you have come to the right place! The addition of creamy peanut butter chips and sweet white chocolate chips take these cookies to a whole other level of yumminess!
These cookies are soft and thick and decadent. Dark chocolate and peanut butter are a classic flavor combination, and the white chocolate chips add the perfect amount of extra sweetness.
Looking at the list of ingredients, you might notice I add espresso powder to these cookies. I always add espresso powder when I bake with chocolate, it helps to enhance the flavor and it gives it a darker richer taste. Just a teaspoon is all you need, and you won’t taste the coffee flavor.
I always slightly under-bake my cookies and then let them finish cooking for a few more minutes on the baking sheet when I take them out of the oven. It makes the perfect cookie every time! Another trick I do with these cookies is, I slap the baking sheet on the counter when I pull them from the oven. These cookies are so thick, that I find giving the baking sheet a quick slap helps the cookies flatten slightly when cooling.
I love the deep dark color of the cookie in contrast to the white chips and peanut butter chips. It’s almost Halloween inspired. In fact, these cookies would be great for a fall bake sale or Halloween party! And they are absolutely superb with a ice cold glass of milk, which is our favorite way to eat them.
So grab the kiddos and have them help you whip up a batch of these delicious cookies! They are super easy to make and a great way to get the kids involved in some baking. My kids love to help out in the kitchen and we always have fun together!
Dark Chocolate Cookies with Peanut Butter and White Chocolate Chips Recipe
1 C softened butter
1 C sugar
1/2 brown sugar
1 Tsp pure vanilla extract
1 Tsp vanilla bean paste
1 Tsp espresso powder
2 C flour
2/3 unsweetened dark cocoa powder
1 Tsp baking soda
1/2 Tsp salt
2 C peanut butter chips
1 C white chocolate chips
Preheat oven to 350 degrees
Line baking sheets with parchment paper
In a large bowl cream together the butter, sugar, and brown sugar. Add the eggs, vanilla extract, and vanilla bean paste and mix until light in color and fluffy.
In a medium bowl whisk together the flour, cocoa powder, baking soda, salt, and espresso powder.
Add the flour mixture to the sugar mixture and mix until combined.
Fold in the peanut butter and white chocolate chips. Reserving some to place on the scooped cookies.
Scoop out the dough into the parchment lined baking sheets and flatten slightly with your hand. Place some of the reserved chips onto the tops of each cookie.
Bake for 8 minutes and then let cool on baking sheet for an additional 2 minutes, then transfer to a wire cooling rack to finish cooling.
Makes about 36 cookies
Store in a air tight container for up to a week