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a batch of chewy chocolate cookies with homemade peanut butter chips

Chewy Chocolate Peanut Butter Chip Cookies

Estee
Chewy chocolate cookies with creamy homemade peanut butter chips, no chilling and baked in 8 minutes!
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Course cookies, dessert
Cuisine Dessert
Servings 48 cookies

Equipment

  • stand mixer/hand mixer

Ingredients
  

Homemade Peanut Butter Chips

  • 3/4 cup peanut butter
  • 1 Tbs honey
  • 2 1/2 Tbs powdered sugar
  • 1/4 tsp salt
  • 1/4 cup coconut oil, melted

Chewy Chocolate Cookies

  • 1 1/8 cup butter or margarine, softened(not melted!)
  • 2 cups sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups sifted white flour
  • 3/4 cup good quality cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp sat
  • 2 cups homemade peanut butter chips/reese's peanut butter chips

Instructions
 

Homemade Peanut Butter Chips

  • Melt coconut oil in the microwave for 30 seconds. Add peanut butter to the bowl of a stand mixer with the honey, powdered sugar, salt, and melted coconut oil. Beat well to combine- about a minute. Spread on a baking sheet fitted with a parchment paper. The thickness you spread it will be how thick you want your chips. Freeze for 30 minutes-2 hours, or longer.
  • Slice into small squares. Add into the cookies- there will be leftover, keep them stored in the freezer until ready to use. These do not hold up in baking like a store bought chip, as those have stabilizers, but the flavour is amazing and you'll get streaks and pockets of peanut butter flavor all the same!

Cookies

  • Preheat oven to 350 F /175 C.
    In the bowl of a stand mixer fitted with the paddle attachment, or with a hand held mixer, beat the butter/margarine and sugar till fluffy- about 2 minutes. Add eggs and vanilla. Beat to combine.
  • In a seperate bowl, whisk together the flour, cocoa, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the sugar mixture.
    Add the peanut butter chips and mix gently just until they are distributed into the batter. The homemade chips are soft so be careful not to overmix them into the batter.
    Fit two baking sheets with parchment paper(you'll make two batches).
    Spoon the cookies(each should be a tablespoon in size), making sure to leave room between the cookies because they will spread out quite a bit. Place the batter in the fridge in between batches.
  • Bake for 8-9 minutes. Nine gives a bit more crunch to the outer edges but the centre will still be chewy. The cookies will look under done. They will deflate as they cool and harden as well(they will stay chewy but be MUCH easier to move) in about 15 minutes. Store at room temperature. Enjoy!