It was a cold, rainy weekend and I wanted to stay indoors, curl up under a blanket, and read by the fire. These Secret Ingredient Crispy Chocolate Cookies were the perfect companion for that cozy afternoon.
Cookies are always handy when unexpected guests arrive. I often take half the dough, roll it into a log, wrap it in parchment (labeling the cookie type and baking directions), then wrap it tightly in plastic and freeze. That way I can slice and bake fresh cookies anytime.
The Artist loves finding a log of cookie dough in the freezer. He can bake his favorite dessert whenever he wants a sweet treat, and I love that he happily handles the baking.
These are double chocolate chip cookies with a surprise: a little peanut butter folded into the dough. The peanut butter is subtle — more of a quiet note that makes you wonder what gives the cookies their extra depth.
They’re simple to make: like classic chocolate chip cookies but with unsweetened cocoa added to the dry ingredients and a portion of the butter replaced with peanut butter. If you can make chocolate chip cookies, these will be just as straightforward.
I used Guittard’s Cocoa Rouge for a deep, dark chocolate flavor with a hint of red richness. Its intensity gives the cookies a lovely color and depth.
For even portioning and consistent baking results, use a 2-tablespoon spring-loaded ice cream scoop. It makes portioning fast and helps all cookies bake uniformly.
Make these Secret Ingredient Crispy Chocolate Cookies for your family and watch them disappear quickly.
Jane’s Tips and Hints:
If you prefer not to use peanut butter or need to avoid nuts, replace it with additional butter. Always disclose if your recipe contains nuts so guests with severe allergies are aware.
Gluten-Free Tips:
I used my preferred gluten-free flour blend, but you can substitute any 1-to-1 style gluten-free flour blend if needed. The cookies work well with standard gluten-free options.
Secret Ingredient Crispy Chocolate Cookies (Gluten Free)
15 minutes
10 minutes
20 minutes
45 minutes
Ingredients
- 2-1/4 cups (270 g) all-purpose flour or gluten-free flour blend
- 1/2 cup (45 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 stick + 5 tbsp unsalted butter, at room temperature
- 3 tbsp creamy peanut butter, almond butter, or other alternative butter
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) firmly packed brown sugar
- 2 large eggs, beaten
- 2 tsp vanilla extract
- 2 cups (340 g) chocolate chips or chopped chocolate
Instructions
- Heat the oven to 375°F. Line two baking sheets with parchment paper or a Silpat.
- Make the Cookie Dough: Whisk the flour, cocoa powder, baking soda, and salt together. Set aside.
- In a stand mixer, combine the butter, peanut butter, and both sugars. Beat 2 to 3 minutes, until the mixture cleans the sides of the bowl. Scrape the bowl, then add the eggs and vanilla and mix on medium-low until light and fluffy.
- Add the dry ingredients in three additions, mixing until just combined after each one. Scrape the bowl and stir in the chocolate chips. Refrigerate the dough 20 to 30 minutes until fairly firm.
- Bake the Cookies: Use a 2-tablespoon scoop to portion dough balls about 2 inches apart on prepared sheets. Bake 9 to 10 minutes, or until the tops look dry. Let cool on the baking sheet for a few minutes, then transfer to a rack to cool completely.
- Store cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
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