Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If desired, fold in the chocolate chips.
- Scoop tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheet.
- Flatten each ball slightly with the back of a fork in a crisscross pattern.
- Bake for 8–10 minutes, or until the edges are set.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Would you like a version with oats or without cocoa too?