Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup Dutch-processed cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, softened
  • 0.5 cup creamy peanut butter
  • 0.75 cup packed brown sugar
  • 0.25 cup granulated sugar
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 1.5 cups peanut butter chips

Instructions:

  1. Beat the softened butter, peanut butter, brown sugar, and granulated sugar on medium-high for 2-3 minutes until pale and fluffy.
  2. Mix in the egg and vanilla extract until the batter looks glossy.
  3. Sift together the flour, cocoa powder, baking soda, and salt in a separate bowl.
  4. Gradually stir the dry ingredients into the wet mixture on low speed until no streaks of flour remain.
  5. Fold in the peanut butter chips by hand.
  6. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet.
  7. Chill the scooped dough in the refrigerator for 30 minutes.
  8. Bake at 350°F (175°C) for 10-12 minutes until edges are set but centers remain slightly underbaked.