These Peanut Butter Chip Chocolate Cookies are reminiscent of the Levain Bakery cookies. These easy and delicious chocolate cookies filled with peanut butter chips are from my friend, Dorothy Kern's cookbook, 'Crazy for Cookies, Brownies, & Bars'.
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½ cup packed brown sugar
1teaspoon vanilla extract
¼cup unsweetened cocoa powder
1 ⅓ cupsall-purpose flour
1 ½ cuppeanut butter chips
Stir together the butter and both sugars until smooth and combined. You can do with a spoon or use a mixer.
Stir in the egg, vanilla extract, salt, baking soda, and cocoa: then add the flour and stir carefully until combined and smooth. Stir in the peanut butter chips.
Scoop balls of cookie dough (each about 2 tablespoons) and place on a parchment-lined cookie sheet. Spacing doesn't matter; we are chilling the dough. Chill the dough for 1-2 hours.
Preheat oven to 350°F (117°C). Line 2 cookie sheets with parchment paper or silicone baking mats. Place cookies 2 inches (5 cm) apart on the cookie sheets and bake for about 10 - 12 minutes, or until they are no longer glossy.
Cool slightly on the cookie sheets before removing. Store in an air-tight container for up to 3 days or freeze for up up to a month.