Ingredients
Method
- Place the eggs in a glass of warm water to bring them to room temperature, about 10 minutes.
- In a microwave-safe bowl, combine the chocolate chips and butter. Heat in 30-second intervals, stirring between each, until the mixture is fully melted. Stir in the optional instant coffee granules and set aside.
- In the bowl of a stand mixer, beat the room-temperature eggs and sugar on medium-high speed until the mixture becomes thick and foamy, about 5 minutes. Add vanilla extract and mix until incorporated.
- Gently fold the melted chocolate mixture into the egg and sugar mixture until fully combined.
- Sift the cocoa powder, flour, baking powder, and salt into the bowl. Gently stir the dry ingredients into the wet mixture until fully incorporated.
- Let the dough sit at room temperature for 30 minutes to thicken, making it easier to scoop.
- While the dough rests, line baking sheets with parchment paper and preheat the oven to 350°F (175°C).
- Using a 1.5 tablespoon cookie scoop, portion the dough into 24 balls, placing 8 per baking sheet.
- Use a ½ teaspoon to spoon the runny peanut butter over each dough ball. Take the small end of a chopstick and gently swirl the peanut butter into the dough, creating "C" and "S" shapes. Be careful not to over-swirl, leaving some thicker pools of peanut butter.
- Bake the cookies in the preheated oven for 5-6 minutes, or until the centers look slightly wet. The cookies should remain fudgy, so avoid overbaking. If the cookies are slightly uneven, use the back of a spoon to gently press them into a round shape.
- Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a cooling rack to cool completely.
- Repeat steps 8-11 for the remaining dough.
Nutrition
Notes
These soft, chewy cookies are best enjoyed right after baking, with a rich peanut butter swirl on top to elevate the chocolatey goodness.