Ingredients
Equipment
Method
Baking Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined.
- In a larger bowl, cream the softened unsalted butter with granulated and brown sugar for 3-4 minutes until light and fluffy.
- Beat in the egg and vanilla extract, then gradually add the dry ingredients, mixing until just combined.
- In another bowl, combine the all-purpose flour, baking soda, and salt for the peanut butter dough.
- Cream the softened butter with both sugars until fluffy, then mix in the peanut butter until smooth.
- Beat in the egg and vanilla extract before gradually incorporating the dry ingredients.
- Roll equal portions of the chocolate and peanut butter dough (around 2 tablespoons each) in your hands without overmixing.
- Place the dough balls on the prepared baking sheets, spaced about 2 inches apart.
- Bake the cookies for 10-12 minutes, until the edges are set but the centers look slightly underbaked.
- Let them cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
Ensure all ingredients are at room temperature for better mixing. Use a cookie scoop for uniform size and avoid overbaking.