FROM OUR BAKERY
Ingredients
Instructions
- Preheat the oven to 400° F.
- Cream together the cold cubed butter and sugars in either a large bowl with an electric hand mixer or with a stand mixer.
- Add the eggs and vanilla. Scrape down sides of bowl with a rubber spatula and mix well on medium speed.
- In a separate bowl, whisk together flour, Dutch-process cocoa powder, baking powder, cornstarch, and salt.
- Add dry ingredients into the wet ingredients, and mix until just combined (see notes for texture).
- Add in the peanut butter chips. Mix until evenly distributed.
- Divide the dough into eight 6oz portions.
- Roll into loose dough balls, place cookies onto the baking sheet, and bake for 12-14 minutes (cookies should no longer be shiny on the exterior).
- Let cookies rest on the tray at least 30 minutes to allow to set up. These are intentionally VERY gooey, and when cool, they stay soft for a week plus!
Notes
- We highly recommend using our weight measurements for best results. Cups are provided but final weight can vary greatly.
- Cold butter is important in keeping these cookies thick and soft.
- When mixed, the dough should be a bit like playdough, but lightly tacky. If the dough is VERY wet, you can add flour 1TBSP at a time.
- We love to use Reese's peanut butter chips for these, and we often add in mini Reese's peanut butter cups for extra insanity (just mix the mini peanut butter cups in by hand so the mixer doesn't crush them).
- We prefer to use parchment sheets and light aluminum baking pans to help keep cookies from spreading and the bottoms from getting too dark.
- Internal temp (of dough, not mix-ins) should read at least 160°.
- These cookies freeze GREAT. Put into an airtight container or ziploc bag and pull out anytime you crave something delicious!
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