Preheat Oven: Preheat to 350°F (175°C) and line baking sheets with parchment paper.

Cream Butter and Sugars: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.

Add Wet Ingredients: Beat in eggs one at a time, then add vanilla extract and peanut butter. Mix until smooth.

Combine Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.

Mix Together: Gradually add dry ingredients to wet mixture until just combined.

Add Chocolate Chips: Fold in semi-sweet chocolate chips evenly.

Shape Cookies: Scoop tablespoon-sized amounts of dough onto prepared sheets, spacing 2 inches apart. Flatten slightly with hands or a fork.

Bake: Bake for 8–10 minutes. Cookies will be soft but will set as they cool.

Cool: Let cookies cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Extra chocolatey: Use dark chocolate chunks instead of chips.

Nutty twist: Sprinkle chopped peanuts on top before baking.

Storage: Keep in an airtight container at room temperature for up to 5 days.

Soft cookies: Slightly underbake and let them finish setting on the baking sheet.