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Stack of Chocolate Peanut Butter Chip Cookies
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Chocolate Peanut Butter Chip Cookies

Rich, chewy chocolate cookies with peanut butter chip explosions!
Course Dessert
Cuisine American
Keyword Chocolate, Cookies, Peanut Butter
Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 45 minutes
Servings 45 cookies
Calories 84kcal

Ingredients

  • 14 oz sweetened condensed milk
  • 8 oz semi-sweet chocolate chopped
  • 3 Tbsps butter
  • 8.5 oz biscuit baking mix (Bisquick) 2 cups
  • 2 tsps cornstarch
  • 1 egg
  • 1 tsp vanilla
  • 6- 8 oz peanut butter chips plus extra

Instructions

  • In a small saucepan over low heat, heat the condensed milk, chocolate, and butter until melted, smooth, and well combined.  Pour chocolate mixture into the bowl of a stand mixer. Let the mixture cool until only slightly warm, or even room temperature. This should take about 5- 10 minutes.
  • While the chocolate cools, combine the biscuit mix and cornstarch in a bowl. Set aside.
  • Turn mixer on a low speed, this will finish cooling the chocolate mixture. Once it is no longer hot, add the egg and vanilla. Beat until just combined.
  • Scrape the bowl down and add the dry ingredients. Beat on low until just combined. Add 6 oz of peanut butter chips and mix until just combined. Cover bowl with plastic wrap and chill in the fridge for 2 hours, or even overnight.
  • When ready to bake, preheat the oven to 350℉ and line baking sheets with parchment paper or silicone baking mats.
  • Use a small cookie scoop (or a heaping tablespoon of dough) to form balls and drop them 2 inches apart on the prepared baking sheets.  Top the cookie balls with extra peanut butter chips.
  • Bake 10- 13 minutes.  Let them cool on the baking sheets for about 5 minutes before removing to a cooling rack.

Notes

  • Bake one cookie sheet at a time while you prepare the next sheet.  Keep the cookie balls cold until it is time to bake.
  • This recipe makes 45 small cookies or about 18- 20 large cookies.
  • You can freeze the cookie dough after shaping the balls. Freeze for 3 hours on a tray before transferring to an air tight container.
  • Bake Times:
    • Small scoop, chilled in fridge - 350℉ for 10- 13 minutes
    • Small scoop, frozen dough - 325℉ for 16- 18 minutes
    • Big scoop, chilled in fridge - 350℉ for 18- 20 minutes
    • Big scoop, frozen dough - 325℉ for 25- 27 minutes