Classic peanut butter cookies with an ooey, gooey chocolate center. If you freeze the unbaked dough balls you can enjoy these cookies fresh from the oven anytime!
Yep. It’s official. My favorite flavor combo has been outdone yet again.
If you’ve been around my blog for awhile, you know that I really can’t resist anything with peanut butter + chocolate. Lucky for me (or unlucky for me depending on how you look at it) my family loves this combo as well. I literally had to hide these cookies so they would last through the weekend.
I played around with this recipe a bit trying to get the peanut butter : chocolate ratio just right. I was worried if I put too much chocolate in the cookies they would erupt like little cookie volcanoes. It turns out, there is no such thing as too much chocolate inside a peanut butter cookie. Who knew?!?! Enjoy!
These cookies are best served warm, so I highly recommend freezing the dough balls and baking them off in small batches.
- 1 1/4 cups all purpose flour
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (one stick) unsalted butter, softened
- 1/2 cup natural peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 2 - 4 oz. bars semi-sweet baking chocolate, broken into scored pieces OR 1 cup semi-sweet chocolate chips
- In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
- Using a stand mixer fitted with a paddle attachment or a hand mixer with double beaters, cream the butter on low speed for one minute.
- Add both sugars and mix on medium speed until just combined.
- Add the egg and mix on medium speed for two minutes or until the mixture is light and fluffy.
- Scrape down bowl with a spatula.
- Add the dry ingredients and mix on low speed until incorporated. Do not overmix!
- Using a tablespoon or a medium cookie scoop, scoop one ball of dough.
- Press one piece of baking chocolate or six chocolate chips in the center.
- Scoop another ball of dough on top and press with your hands to encase the chocolate completely.
- Place on a wax paper lined baking sheet. Use a fork to criss-cross the top of each dough ball.
- Refrigerate the dough balls for one hour.
- Preheat the oven to 375 degrees Fahrenheit.
- Place dough balls 2 inches apart on a parchment paper or Silpat lined baking sheet (six on each sheet).
- Bake for 12 - 14 minutes. *if you are baking frozen dough balls add about 4 minutes to the baking time.
- Allow to cool on the baking sheet for a few minutes and transfer to a cooling rack.