Ingredients

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature

1/2 cup (100g) granulated sugar

1/2 cup (100g) packed light or dark brown sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1 cup (125g) all-purpose flour (spooned & leveled)

2/3 cup (55g) natural unsweetened cocoa powder

1 teaspoon baking soda

1/8 teaspoon salt

1 Tablespoon (15ml) milk (any kind, dairy or nondairy)

1 cup (180g) semi-sweet chocolate chips, plus a few more for topping

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature

1/2 cup (100g) packed light or dark brown sugar

1/4 cup (50g) granulated sugar

1 large egg, at room temperature

3/4 cup (185g) creamy peanut butter

1 teaspoon pure vanilla extract

1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup (180g) semi-sweet chocolate chips

Instructions

Step 1: Make the chocolate cookie dough by creaming the butter, granulated sugar, and brown sugar together with a mixer on medium-high speed for about 3 minutes until light and fluffy. Add the egg and vanilla extract, then beat on high speed until combined, scraping the bowl as needed.

Step 2: In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt. With the mixer on low speed, gradually add the dry ingredients to the wet, then beat on low until combined. Increase speed to high and beat in the milk and 1 cup chocolate chips. The dough will be sticky.

Step 3: Make the peanut butter dough by creaming the butter, brown sugar, and granulated sugar on medium-high speed for about 3 minutes. Add the egg and beat on high until combined. Scrape down the sides.

Step 4: Add the peanut butter and vanilla extract to the peanut butter mixture and beat until combined. With the mixer on low, gradually add the flour, baking soda, and salt, then mix in the chocolate chips.

Step 5: Cover both doughs tightly and chill in the refrigerator for at least 3 hours or up to 3 days. This step is important for easy handling and to prevent cookies from overspreading.

Step 6: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.

Step 7: Measure about 2 tablespoons of chocolate dough and roll into a ball. Measure about 2 tablespoons of peanut butter dough and roll into a ball. Press the two balls together and roll into one large ball. Repeat for all cookies, wiping hands clean as needed.

Step 8: Bake for 12–14 minutes until edges are set and centers look soft. If spreading is slow by 9 minutes, remove from oven and gently tap the baking sheet on the counter 2–3 times, then return to bake.

Step 9: Cool cookies on the baking sheet for 5 minutes. Optionally, press a few extra chocolate chips onto the tops while warm. Transfer to a wire rack to cool completely; cookies will slightly deflate.

Step 10: Store leftover cookies in an airtight container at room temperature for up to 1 week.

Tips & Variations

For a richer flavor, use dark brown sugar in both doughs.

Try using crunchy peanut butter for added texture.

If you prefer, swap semi-sweet chocolate chips for milk or dark chocolate.

Chilling dough longer improves flavor and makes shaping easier.

Pressing extra chocolate chips on top right after baking makes for a pretty presentation.

FAQs

Can I make the dough ahead and freeze it?

Yes, you can freeze the shaped cookie dough balls on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding a couple of extra minutes to the baking time.

What if I don’t have natural cocoa powder?

You can use Dutch-process cocoa powder, but keep in mind it may slightly affect the flavor and texture, making cookies a bit less tangy and more mellow.