NOTE: This chocolate peanut butter cookie recipe makes a lot of cookies – about 7 dozen small cookies. They are the perfect, easy cookie recipe for a crowd because they are so, well, crowd pleasing[/I]. But, the main reason I like to bake this many at once is because they freeze really well and defrost quickly. So, you always have chocolate peanut butter cookies on hand for all those cookie emergencies. 🙂
- 3 cups all-purpose flour
- ¼ cup + 1 tbsp whole wheat flour
- 1 tbsp cornstarch
- 2 tsp salt
- ¾ tsp baking soda
- 1½ cups dark brown sugar
- 1/2 cup granulated sugar
- 18 tbsp butter, at room temperature
- 4½ tbsp peanut oil, preferably roasted peanut oil
- 3 large eggs
- 4 tsp pure vanilla extract
- 1¾ cups creamy peanut butter
- ¾ cup Nutella
- 1 1/2 cups semi-sweet mini chocolate chips
- Add both flours, cornstarch, salt, and baking soda to a medium size bowl and stir to combine.
- In the bowl of an electric mixer fitted with the paddle attachment, beat both sugars with the butter and peanut oil until light and fluffy, about 3 minutes. Add the eggs and vanilla, and beat until well combined, about 2 more minutes. Beat in the peanut butter and Nutella at low speed, then add the dry ingredients and the mini chocolate chips and stir just until combined.
- Cover the dough with plastic wrap and refrigerate for 1 hour, or up to 1 day.
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Remove the dough from the refrigerator and shape into balls about the size of ping-pong balls. Place the balls of dough on the prepared cookie sheet, leaving at least 2 inches in-between each cookie. Use a fork to flatten the cookies slightly and create a criss-cross pattern by pressing the fork into each cookie horizontally, then vertically.
- Bake in the center of the oven for 10-12 minutes, until set, but still slightly doughy looking in the very center. Remove cookies to a wire rack to cool completely before assembling.