Ingredients
Chocolate Cookie Dough
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 2/3 cup (55g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 Tablespoon (15ml) milk (any kind, dairy or nondairy)
- 1 cup (180g) semi-sweet chocolate chips, plus a few more for topping
Peanut Butter Cookie Dough
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 3/4 cup (185g) creamy peanut butter
- 1 teaspoon pure vanilla extract
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (180g) semi-sweet chocolate chips
Instructions
- Make the Chocolate Cookie Dough: Cream the butter and sugars together with a handheld or stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla extract, then beat on high speed until combined, scraping down the bowl as needed. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add this dry mixture to the wet ingredients while mixer runs on low speed. Once combined, beat in the milk on high speed, followed by the chocolate chips. The dough will be sticky and tacky.
- Make the Peanut Butter Cookie Dough: With the mixer on medium-high speed, cream the butter and sugars until light and fluffy, about 3 minutes. Add the egg and beat until combined, scraping down the bowl as needed. Mix in the peanut butter and vanilla extract until fully incorporated. Slowly add the flour, baking soda, and salt on low speed. Once combined, fold in the chocolate chips.
- Chill the Doughs: Cover both doughs tightly with plastic wrap and refrigerate for at least 3 hours or up to 3 days. Chilling is crucial to prevent spreading and makes shaping easier.
- Preheat and Prepare Baking Sheets: Heat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Shape the Cookies: Measure about 2 tablespoons (40g) of chocolate cookie dough and roll into a ball. Do the same with the peanut butter dough. Press one ball of each dough together and roll into a single large ball. Repeat for all cookies, wiping hands clean as needed to manage sticky dough.
- Bake: Bake the cookies for 12–14 minutes, or until edges are set and centers still look soft. If the cookies aren’t spreading by 9 minutes, gently tap the baking sheet on the counter 2–3 times to encourage spreading, then return to oven.
- Cool and Finish: Allow the cookies to cool on the baking sheet for 5 minutes. Optionally, press extra chocolate chips on top for decoration. Transfer to a wire rack to cool completely. Cookies will deflate slightly as they cool.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 1 week.
Notes
- You can prepare the doughs and chill them in the refrigerator for up to 3 days before baking.
- Baked cookies freeze well for up to 3 months.
- Unbaked cookie dough balls freeze well for up to 3 months; bake from frozen adding an extra minute to baking time without thawing.
- Use electric mixers with paddle attachments for best results.
- Use parchment paper or silicone baking mats to prevent sticking and aid even baking.
- Check out top cookie baking tips and essential tools for the best results.
- Prep Time: 3 hours 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
