Crumbl 🙀 Chocolate Peanut Butter Chip Cookies

These are the BEST Chocolate Peanut Butter Chip Cookies you can make! They’re thick and chewy, extra chocolatey, and bursting with peanut butter chips. Thanks to a few special ingredients, these extra large cookies bake up gooey in the middle and slightly crisp on the edges - just like a bakery!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In lg., beat cold butter & sugars on low (30 sec.); increase to med.-high (3-4 min.) Once very light & fluffy, scrape bowl.

Step 2

Beat in eggs on med.-low, one at a time; scrape bowl well.

Step 3

In another med. bowl, combine dry ingredients; add to butter mixture, combining on low until just combined.

Step 4

Fold in peanut butter chips until evenly distributed, being careful not to overmix.

Step 5

Using ⅓C measuring cup plus 1T dough, scoop cookies onto sheet pan lined with parchment paper. Gently flatten each cookie to about ¾” thick using glass measuring cup. Freeze prepared cookies (30 min.) on the sheet pan. (Each pan should only hold 5-6 cookies.)

Step 6

Bake one cookie sheet at a time (9-10 min.) until edges look set & top is mostly dry.

Step 7

Cool (10 min.) on sheet pan before serving or moving to a rack to cool completely.

Step 8

Measure the flour with a light hand for tender cookies. Fluff it up with a fork before measuring, or use the spoon and level method. Don’t pack it in.

Step 9

Don't skip the freezing. I know it's tempting to skip, but it's so worth it so your cookies end up thick and fluffy, not flat and wimpy.

Step 10

Store at room temp. for (2-3 days) in an airtight container. Reheat for a few seconds in the micro. to get peanut butter chips gooey.

Step 11

Freezing Instructions: Make the dough, scoop the cookies, and flatten gently as instructed. Freeze cookie scoops completely on a cookie sheet, then store in a freezer zipper bag. Bake straight from frozen at 410F° for an extra minute or two.

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