Double Chocolate Peanut Butter Chocolate Chip Cookies! I know it’s after Christmas, but the cookie recipes still keep on going over here at TBC.
We’re kind of cookie, brownie and chocolate obsessed around here, in case you didn’t notice. 🙂 So glad you are here and how do you feel about going into 2018? The New Year…already…wha???
So…Where did the time go? It flew!
After the New Year, I think I need to research some sugar free recipes, low carb and healthy sweets that taste incredible and bring them to you, because as much as I hate to even speak the word…’swimsuit‘, that season will be coming soon.
I, seriously need dessert and less sugar sometimes where it makes sense to use other substitutions that will result in tasty, tasty yums for those times we don’t want to sacrifice taste, but want healthier snack options.
Is anyone else wanting the same thing?
If not, don’t worry…I’ll still be bringing out the big guns, like this Milk Chocolate Hazelnut Brownie Mousse Trifle, this Easy No Bake “Death By Chocolate” Cheesecake or these Cinnamon Pumpkin Rolls with Cream Cheese Frosting for comfort, rich-to-die recipes because I can’t help myself.
But for now, let’s dote on these Double Chocolate Peanut Butter Chocolate Chip Cookies.
Luscious morsels of peanut butter and chocolate chips are bursting inside these rich and chewy, fudgy double chocolate cookies and for an even more peanut buttery kick, drizzles of peanut butter can be added. Oh My Gosh!
Double Chocolate Peanut Butter Chocolate Chip Cookies are another cookie obsession that I must admit, are great for munching on anytime of the year. (Sometimes you don’t need a reason for chocolate and peanut butter, that should be reason enough by itself.)
You can make them smaller or larger. Get out that frosty milk! YUM!
Double Chocolate Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter room temp
- 3/4 cup sugar
- 1 cup brown sugar tightly packed
- 1 egg + 1 egg yolk
- 2 tsp vanilla extract I used Nielsen-Massey
- 1 3/4 cups All-purpose or gluten-free flour flour
- 1 and 1/4 cups unsweetened dark cocoa powder, I used Ghirardelli 100% unsweetened cocoa powder
- 2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 teaspoon salt
- 1/2 heaping cup semi-sweet chocolate chips use more if you want more chocolate flavor
- 1 heaping cup peanut butter chips use more if you want more peanut butter flavor
Peanut Butter Drizzle
- 1/2 cup peanut butter chips
- 1/2 teaspoon canola oil
or
- 1/2 cup peanut butter melted
- 1 cup unsalted butter room temp
- 3/4 cup sugar
- 1 cup brown sugar tightly packed
- 1 egg + 1 egg yolk
- 2 tsp vanilla extract I used Nielsen-Massey
- 1 3/4 cups All-purpose or gluten-free flour flour
- 1 and 1/4 cups unsweetened dark cocoa powder, I used Ghirardelli 100% unsweetened cocoa powder
- 2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 teaspoon salt
- 1/2 heaping cup semi-sweet chocolate chips use more if you want more chocolate flavor
- 1 heaping cup peanut butter chips use more if you want more peanut butter flavor
Peanut Butter Drizzle
- 1/2 cup peanut butter chips
- 1/2 teaspoon canola oil
or
- 1/2 cup peanut butter melted
Instructions
- Preheat oven to 350 degrees F.
- Line a baking sheet or two with parchment paper.
- Using a mixer, cream butter until light and creamy for 2 minutes.
- Add in sugar and brown sugar and continuing creaming for 1-2 more minutes.
- Add in egg and egg yolk, one at a time, mixing until each is fully incorporated into batter.
- Add in vanilla extract and mix.
- In a separate bowl, combine flours, unsweetened cocoa powder, baking soda, baking powder and salt using whisk until very well combined
- Add dry mixture to wet mixture, mixing until combined, then fold in the peanut butter and chocolate chips.
- Using a large cookie scoop, (1/4 cup), scoop cookie dough onto baking sheet. Also can use a smaller scoop, just scoop one scoop on top of the other to get soft, thick fudgy cookies, like a double scoop of dough. Place some extra peanut butter and chocolate chips in between each scoop and some on top if desired if you really want to burst the flavors out!
- Space dough at least 2" apart - 6 per cookie sheet
- Bake for approximately 12 -14 minutes. I like to do 12 minutes.
- Cookies should be starting to firm up but still soft in the middle.
- Remove from oven and let set on cookie tray for a couple of minutes and then allow them to cool on a wire rack.
- Allow to cool completely prior to storing.
Peanut Butter Drizzle
- Melt peanut butter chips with canola oil in microwavable bowl, for 20 seconds, and then another 15 seconds if needed, stirring well in between.
- Put in ziplock bag, snip end and glaze peanut butter drizzle back and forth across cookies.
Or
- Melt peanut butter in microwave 20 seconds or so and put in ziplock bag, snip end and glaze peanut butter drizzle back and forth across cookies.
- Add sprinkles, let set until drizzle has set.
- Makes approximately 18-22 cookies.
Notes
Nutrition
Want more chocolate and peanut butter cookie love?
Sheet Pan Peanut Butter Chocolate Blondie Dream Bars
Peanut Butter Cup Oatmeal Chocolate Chip Skillet Cookie
OMG Peanut Butter Cup Brownies
My dough was really thick. It wasn’t grainy or dry but it was so thick I had to have my husband fold in the chips because I wasn’t strong enough. Is it supposed to be that thick? When they came out of the oven they were so delicious that I didn’t think anything of it but upon reading the other comments I’m now wondering if I did something wrong.
The dough is fairly thick. If it makes it easier next time just used your mixer to mix them in. I’m glad they were so delicious though Alienore. Thank you so much. 🙂
My cookie dough was extremely thick as well, and grainy. I put in all the right amounts, I double checked. Usually when I make cookies, before I put in the dry ingredients the dough is thinner. So I don’t know what happened. The cookies taste good but do have a grainy, dry texture.
I think I need help, They were beautiful out of the oven and delicious. However,I seemed to make them exceedingly dry and even grainy, as if the sugar didn’t blend enough. After one day, they were so dry I had to throw them out. Any tips on how to remedy this? I realy enjoyed the flavor.
Hi Joy! The only things I can think of is you didn’t cream the sugar and butter long enough and was the sugar lumpy? On the matter of the dryness, did you measure the flour correctly and did you overbake? I really love these cookies and I’ve made them many times with all kinds of add-ins. It’s better to underbake these just a tad to get the best tasting cookies in my view. Thank you so much for your feedback and hopefully you can remake them with success. xo
Thanks, I’m trying again. Is your dough super stiff? I use a tablespoon scoop and am baking for 7 min so I hope it works!
Hi Joy, it shouldn’t be super stiff. Did you put in fridge? If you did, then it would have to sit out at room temp for 15 mins or so. Otherwise, did you measure your flour correctly? Use a spoon to fluff up the flour within the container. Use a spoon to scoop the flour into your measuring cup. Then use a knife or other straight edged utensil to level the flour across the measuring cup. Thanks for asking and hopefully that was the issue? xo
great recipe. i really love to make this kind of recipe because kids these days they dont like to have heavy stuff all the time glad i can make something delicious for them thanks to you 🙂
I’m so happy to hear you enjoyed making these for the kids. Thank you so much Mary for your kind words! xo