@thebuckheadbaker: Jumbo Dark Chocolate Peanut Butter Chip Cookies! My bakery-style dark chocolate peanut butter chip cookies are thick, fudgy, and loaded with peanut butter chips—everything you want in a jumbo cookie. 🍪 Make sure you save this recipe - or sign up to get them in your email (link is in my bio!) INGREDIENTS: 1 cup salted butter (cold, cubed), 1 cup packed light brown sugar, ¾ cup granulated sugar, 3 large eggs (cold), 2 tsp vanilla extract, 3¾ cups all-purpose flour, ¾ cup Dutch-process cocoa powder, 2 tsp cornstarch, 2 tsp baking powder, ½ tsp baking soda, 3 cups peanut butter chips (18 oz). DIRECTIONS: Whisk together flour, cocoa powder, cornstarch, baking powder, and baking soda. Mix the cold butter and sugars for 1–2 minutes, until crumbly with visible pieces of butter. Add the eggs one at a time, then vanilla, mixing briefly after each addition. Slowly add dry ingredients and mix on low just until the dough comes together. Work the peanut butter chips in by hand until evenly distributed. The dough will seem dry at first, but will come together as you work it. Using a food scale, weigh the dough into ten 6-ounce cookies. Gently press and cup each portion into a rounded, craggy mound. Do not roll into smooth balls. Each cookie should measure exactly 2½ inches wide by 2½ inches tall. Freeze for at least 2 hours. Preheat oven to 425°F. Make sure your oven actually reaches 425°F before baking, or the cookies will not bake properly. Many ovens struggle to hold temperature, so I highly recommend using an oven-safe thermometer. Bake cookies from frozen, one sheet at a time, with no more than 6 cookies per sheet, for 17–20 minutes. The cookies should be set around the edges and craggy on top. Let them rest on the baking sheet for 10 min to finish setting before transferring to wire rack to cool completely. #cookie #cookies #cookierecipe #chocolatecookies #thebuckheadbaker

Trent | The Buckhead Baker

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Friday 10 July 2026 18:33:04 GMT