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rich triple chocolate peanut butter

Triple Chocolate Fudge Peanut Butter Cookies

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 large mixing bowl
  • 1 medium microwave-safe bowl
  • 1 stand mixer or hand mixer
  • 2 Baking sheet
  • 2 silicone baking mat or sheet of parchment
  • 1 wire cooling rack
  • 1 Rubber spatula
  • 1 Whisk
  • 1 Cookie scoop 1.5 tablespoon
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 large eggs room temperature
  • 2 teaspoon pure vanilla extract
  • 2 cup all-purpose flour spooned and leveled
  • 3/4 cup Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup semisweet chocolate chips
  • 3/4 cup milk chocolate chips
  • 3/4 cup white chocolate chips
  • 4 ounce dark chocolate chopped, for melting drizzle (optional)
  • 1 tablespoon neutral oil for chocolate drizzle (optional)
  • flaky sea salt for finishing (optional)

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two baking sheets with silicone mats or parchment.
  • In a large bowl whisk flour, cocoa powder, baking soda, baking powder, and salt until combined.
  • In another large bowl beat butter, peanut butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes.
  • Beat in eggs one at a time until fully incorporated, then mix in vanilla.
  • Add the dry ingredients to the wet in two additions, mixing on low just until no dry streaks remain.
  • Fold in semisweet, milk, and white chocolate chips with a rubber spatula.
  • Chill the dough for 20 to 30 minutes to firm slightly for easier scooping.
  • Scoop 1.5-tablespoon portions of dough onto prepared sheets, spacing about 2 inches apart.
  • Bake one sheet at a time for 9 to 11 minutes until edges are set and tops look slightly cracked but centers are soft.
  • Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • For optional drizzle, melt chopped dark chocolate with oil in a microwave-safe bowl in 20-second bursts, stirring between, until smooth.
  • Drizzle melted chocolate over cooled cookies and finish with a pinch of flaky sea salt if desired, then let set.

Notes

For the fudgiest texture, pull the cookies when the centers still look slightly underbaked, as they will continue to set on the sheet. Chilling helps prevent excessive spreading, especially with the peanut butter and multiple chips; if your kitchen is warm, chill longer. Use Dutch-process cocoa for a deeper chocolate flavor, but natural cocoa works if that’s what you have—reduce baking powder to a pinch if using natural. Swap creamy peanut butter with almond or cashew butter for a twist, but avoid natural stir-in styles that can cause spreading unless well emulsified. For thicker cookies, keep dough mounds tall and bake on a cool sheet. Store airtight for 3 to 4 days or freeze scooped dough balls for up to 3 months and bake from frozen adding 1 to 2 minutes.
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