Chocolate Peanut Butter Cookies

Ingredients

• 1 1/3 cups all purpose flour (spooned & leveled (165 grams))
• 1/3 cup natural unsweetened cocoa powder ((30 grams))
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (softened (115 grams))
• 1 1/4 cups packed light brown sugar ((250 grams))
• 3/4 cup creamy peanut butter (like Jif or Skippy (190 grams))
• 1 large egg (at room temperature)
• 1 teaspoon pure vanilla extract

Instructions

1. 1

   Preheat the oven to 350°F (177°C). Line two to three large baking sheets with parchment paper or silicone baking mats and set aside.

2. 2

   In a large mixing bowl, sift together the flour and cocoa powder. Whisk in the baking soda and salt until well combined. Set aside.

3. 3

   In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter until smooth. Mix in the brown sugar for 1 to 2 minutes or until well combined.

4. 4

   Mix in the peanut butter, egg, and vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed.

5. 5

   Add the dry ingredients and mix until just combined.

6. 6

   Using a 1.5 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets. Roll each ball of cookie dough into a smooth ball and return to the baking sheets, making sure to leave a little room between each one.

7. 7

   Gently press each ball of cookie dough down with the tines of a fork to make a criss-cross pattern.

8. 8

   Bake for 10 to 12 minutes or until the tops of the cookies are set. Remove from the oven and allow to cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.