Charlie Brown Cookies
- 20m Prep Time
- 16m Cook Time
- 1h 6mReady In
These dark chocolate cookies are studded with peanut butter chips, inspired by a favorite ice cream flavor. The dough is chilled before baking for a firmer texture.
Ingredients
- 454 g bittersweet chocolate chips
- 355 ml unsalted butter at room temperature
- 710 ml all-purpose flour
- 355 ml Dutch-process cocoa powder
- 9.86 ml kosher salt
- 7.39 ml baking soda
- 6 large eggs
- 946 ml sugar
- 22.2 ml vanilla extract
- 3 peanut butter chips
Nutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 19.1 mg
- Iron: 1.8 mg
- Magnesium: 30.9 mg
- Phosphorus: 84.2 mg
- Potassium: 174 mg
- Zinc: 0.63 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 454 g bittersweet chocolate chips
- 710 ml all-purpose flour
- 355 ml Dutch-process cocoa powder
- 9.86 ml kosher salt
- 7.39 ml baking soda
- 6 large eggs
- 946 ml sugar
- 22.2 ml vanilla extract
- 3 peanut butter chips
Prepare
- 355 ml unsalted butter, at room temperature
Let's Cook
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Step 1.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
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Step 2.
Fill a saucepan with a few inches of water and bring to a simmer. Place a metal or glass bowl over the saucepan, ensuring the bottom does not touch the water. Add the bittersweet chocolate chips and butter to the bowl. Stir occasionally until fully melted and smooth. Remove the bowl from the heat and set aside to cool slightly.
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Step 3.
In a medium bowl, whisk together the flour, Dutch-process cocoa powder, kosher salt, and baking soda. Set aside.
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Step 4.
In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed until light and fluffy, about 3–4 minutes. Add the vanilla extract and the melted chocolate mixture. Mix on low speed until combined.
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Step 5.
With the mixer on low speed, gradually add the flour mixture, mixing just until incorporated. Fold in the peanut butter chips with a spatula. The dough will be loose. Cover the bowl with plastic wrap and refrigerate for 30 minutes, until the dough is firmer and easier to scoop.
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Step 6.
While the dough chills, prepare the baking sheets. After chilling, use a 2-ounce cookie scoop to portion the dough. Place 6 scoops evenly spaced on each prepared baking sheet. Gently press down each cookie to flatten slightly. Bake one sheet at a time for 14–16 minutes, rotating the sheet halfway through, until the cookies are starting to crack on top and lose their shiny appearance.
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Step 7.
Remove the baking sheet from the oven. Let the cookies cool on the sheet for 2 minutes, then transfer them to a wire rack to cool completely. Repeat with the remaining dough, using cooled baking sheets and fresh parchment paper.