Description
They’re gooey, they’re chewy, they only need one bowl and are ready in under 45 minutes!
Ingredients
Scale
- 4 TBS (1/2 stick) Unsalted Butter (cut into pieces)
- 8 oz Bittersweet Chocolate Chips
- 1 Cup White Sugar
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
- 2 Large Eggs
- 2/3 Cup All Purpose Flour
- 1/8 tsp Baking Soda
- 1 10oz bag of Peanut Butter Chips
- Sea Salt (Optional)
Instructions
- Preheat the oven to 350 degrees F. Line cookie sheets with silpat mats or parchment paper.
- Put butter and chocolate chips in a microwave safe bowl. Microwave for 2 minutes, stir, then microwave an additional 15 to 20 seconds if needed until fully melted and smooth.
- Stir sugar, salt and vanilla extract into the chocolate mixture. Add the eggs one at a time, stirring until they are completely incorporated.
- Then add the flour mixture & baking soda to the chocolate batter. Stir for a good 2-3 minutes. The batter should be smooth, glossy and thick. When the batter has cooled off, stir in the peanut butter chips.
- Drop heaping tablespoonfuls of batter onto your prepared cookie sheets- leaving about 2-inches between cookies as they’ll need space to grow. (I used an ice cream scoop).
- Bake 20-25 minutes. They’ll spread out and rise a bit. You want to take them out when they’ve crackled but they’re still soft and gooey.
- Wait a few minutes, then transfer them to a cooling rack.
- Sprinkle with sea salt (optional).
Notes
- You may omit the peanut butter chips and instead add chopped nuts, chopped butterfinger (or any candy bar) – you do you!
- See salt is optional, but I love a little on the top to bring out the sweet.
- Best within a few days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking, Cookies
Keywords: Cookies, Brookies, Brownies, Baking, Chocolate, Peanut butter