Ingredients
- 2 cup all-purpose flour, spooned and leveled
- 1 cup unsweetened cocoa powder
- 2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 stick (1 cup) unsalted butter, at room temperature
- 1 1/2 cup sugar
- 2 cup large eggs
- 3 1/3 cup (two 10-ounce packages) peanut butter chips
Preparation
Baking Directions:
Peanut butter and chocolate is, of course, the ultimate indulgence.
These cakelike cookies are best when ever-so-slightly underbaked.
To prepare:Preheat the oven to 350 degrees F.
Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa, baking powder and salt.
Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer with a large bowl, beat the butter and sugar on medium speed until fluffy.
Beat in the eggs, one at a time.
With the mixer on low speed, mix in the flour mixture until just combined (the batter will be very stiff).
Stir in the peanut butter chips.
Drop heaping tablespoon–size mounds of the batter 2 inches apart on the prepared baking sheets.
Bake until firm around the edges but still soft in the middle, 10 to 12 minutes.
Let cool for 5 minutes on the baking sheets before transferring the cookies to wire racks.
Cook’s tip: Store in an airtight container for up to two days.
Or freeze in portioned mounds for up to one month.
Bake directly from the freezer for 12 to 15 minutes.
