Instructions

• Preheat the oven to 350°F and position a rack in the center. Line baking sheets with parchment paper or silicone baking mats (or lightly grease them).
• In the bowl of an electric mixer, combine 1 cup butter and 1¼ cups sugar. Beat on medium-high speed until light and fluffy, about 2–3 minutes.
• Add the 2 large eggs one at a time, mixing until each is incorporated and scraping down the bowl as needed.
• Add ½ cup cocoa powder and mix until well blended.
• Add 2½ cups all-purpose flour, ¼ tsp coarse salt, and 1 tsp baking powder. Mix on low speed just until the dry ingredients are incorporated; do not overmix.
• Fold in 1 cup peanut butter chips and 1 cup chocolate chips with a spatula until evenly distributed. The dough will be thick.
• Using a standard cookie scoop, portion the dough onto the prepared baking sheets, spacing scoops about 2 inches apart. To make 36 cookies, place about 12 cookies per sheet and bake in batches as needed.
• Bake on the center rack for approximately 10 minutes, until the edges are set and the centers are still slightly soft.
• Let the cookies cool on the baking sheet for 5–10 minutes, then transfer them to a wire rack to cool completely.
• Store cooled cookies in an airtight container.