I could hardly concentrate on taking a photograph for these cookies because I wanted to dive into them so bad! It took me a few tries to develop this recipe and it was actually almost a recipe for a “bar cookie”. However, the finished recipe of this cookie was very much worth the extra time and effort. These chocolate cookies are soft and the rich and pair perfectly with the peanut butter chips. Print this – bookmark it – PIN IT – save it – whatever – just make these! This recipe was inspired by a recipe that was printed on the outside of a bag of peanut butter chips that I found going over some old recipe files.
Soft Chocolate Cookies with Peanut Butter Chips
2 1/2 sticks (10 oz) unsalted butter, soft
2 cups white granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon instant coffee granules
3/4 cup unsweetened cocoa powder
2 cups white all-purpose flour
2 cups peanut butter chips
Start by preheating your oven to 350 degrees F. Line baking sheets with parchment paper.
In a large bowl cream together the soft unsalted butter and white granulated sugar.
Beat in the large eggs and pure vanilla extract.
Stir in the baking soda, salt and instant coffee granules.
Gently stir in the unsweetened cocoa powder followed by gently folding in the white all-purpose flour.
Finally, fold in the peanut butter chips.
Place teaspoon size amounts of the dough onto the prepared baking sheets. Bake one sheet at a time in preheated oven for 10 minutes.
Remove and allow to cool on their baking sheets.