Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup cocoa powder
- 1 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until smooth and fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Fold in the chocolate chips if using.
- Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with a fork or the back of a spoon.
- Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. Enjoy with milk, coffee, or tea.