Ingredients:

  • 1 large egg
  • 1 cup (250g) honey roasted peanut butter, at room temperature
  • 1/3 cup (67g) light or dark brown sugar, lightly packed
  • 1 teaspoon baking soda
  • 1/4 cup (21g) unsweetened cocoa powder
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup peanut butter chips

Instructions:

  1. Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk the egg until beaten.
  3. Mix in the peanut butter followed by brown sugar, baking soda, and cocoa powder. Ensure everything is combined well.
  4. Add the vanilla extract and fold in the peanut butter chips until evenly distributed.
  5. Using a medium cookie scoop, drop about 1.5 tablespoons of dough onto the prepared baking sheet; aim for six to seven cookies per batch.
  6. Gently press down on each cookie mound with the back of a spoon to flatten slightly.
  7. If your cookie dough appears oily from the peanut butter, use a paper towel to blot excess oil.
  8. Bake for 9-10 minutes until very soft; for crispier cookies, bake up to an additional minute or two (11-12 minutes total).
  9. Let cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
  10. Optional: Press a few extra peanut butter chips into each cookie while they are still warm from the oven for added decoration!