Double Chocolate Peanut Butter Cookies

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Everyone loves a good cookie recipe, but Double Chocolate Peanut Butter Chocolate Chip Cookies are something special, with luscious morsels of peanut butter and chocolate chips bursting throughout and definitely unforgettable!

More delish? You’ll enjoy Healthy Fudgy Double Chocolate Muffins, 30 Peanut Butter & Candy Desserts, this Apple Butter Spice Cake and these 3 Ingredient Peanut Butter Cookies.

Double Chocolate Peanut Butter Chocolate Chip Cookies recipe easy

Why We Love These Double Chocolate Peanut Butter Cookies

Do you love cookies? Get ready for a special treat – Double Chocolate Peanut Butter Cookies! They taste great with a mix of sweet and salty flavors that are rich and decadent tasting. These cookies are easy to make and really yummy.

Plus, they’re full of chocolate and peanut butter goodness. If that doesn’t have you hooked, why not try adding white chocolate chips, peanut butter cups or a pretzel on top? That’s sure to satisfy your sweet tooth.

Since we’re on a peanut butter and chocolate roll, bringing out the big guns! You’ll love these treats:  Sheet Pan Peanut Butter Chocolate Blondie Dream Bars, these Peanut Butter Cup Oatmeal Chocolate Chip Skillet Cookie and these OMG Peanut Butter Cup Brownies!

So, if you’re ready to get this on; put on that apron, preheat the oven and get ready to bake! With these tips and tricks, you’ll be making the best Double Chocolate Peanut Butter Cookies in no time.

Double Chocolate Peanut Butter Chocolate Chip Cookies recipe easy

Ingredients You Need

Double Peanut Butter Chocolate Chip Cookies Recipe

Peanut Butter Drizzle Recipe

Or you can use peanut butter for melting as a substitution.

Double Chocolate Peanut Butter Chocolate Chip Cookies recipe easy

How to Make Double Peanut Butter and Milk Chocolate Chip Cookies 

  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet or two with parchment paper.
  3. In a large mixing bowl, using a mixer, cream butter and sugars together on low speed until the two are mostly incorporated. Increase speed to medium-high and beat butter and sugar for 1-2 minutes, or until mixture is smooth and has lightened in color and increased in volume. For best results, scrape down the sides and bottom of the bowl with a spatula at least once or twice before the creaming process is complete.
  4. Add in egg and egg yolk, one at a time, mixing until each is fully incorporated into batter.
  5. Add in vanilla extract and mix.
  6. In a separate bowl, combine flours, unsweetened cocoa powder, baking soda, baking powder and salt using whisk until very well combined
  7. Add dry mixture to wet mixture, mixing until combined, then fold in the peanut butter and chocolate chips.
  8. Using a large cookie scoop, (¼ 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! For extra thick cookies, see chilling tips.
  9. Space dough at least 2″ apart – 6 per cookie sheet
  10. Bake for approximately 12 -14 minutes. I like to do 12 minutes.
  11. Cookies should be starting to firm up but still soft in the middle.
  12. Remove from oven and let set on cookie tray for a couple of minutes and then allow them to cool on a wire rack.
  13. Allow to cool completely prior to storing.

Peanut Butter Drizzle

  1. Melt peanut butter chips with canola oil in microwavable bowl, for 20 seconds, and then another 15 seconds if needed, stirring well in between.
  2. Put in ziplock bag, snip end and glaze peanut butter drizzle back and forth across cookies.

Other Peanut Butter Drizzle Option

  1. 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.
  2. Add sprinkles, let set until drizzle has set.
  3. Recipe makes approximately 18-22 cookies. You can make them smaller or larger. 
  4. Get out that frosty milk!  YUM!  It’s time to party!

Double Chocolate Peanut Butter Chocolate Chip Cookies recipe easy

Storing Cookies

After baking your chocolate cookies, store them in an airtight container either at room temperature or in the fridge. This way, they’ll stay fresh for three days. You can also freeze the cookies and enjoy them within 3 months.

Chilling Cookie Tips

  • Not necessary to chill this dough, but if the dough is warm or you want super thick cookies, chill the cookie dough. 
  • Make sure to scoop the dough balls before chilling them and place them on a baking sheet, then place them in the fridge for 10 – 20 minutes.
  • Chilling cookie dough helps it hold its shape while baking, so the cookies won’t spread out as much.

Double Chocolate Peanut Butter Chocolate Chip Cookies recipe easy

These chocolate and peanut butter cookies are just perfect for anytime you have birthday parties, get-togethers, Christmas for sure and summer BBQs and tailgating football season!

You get soft and fudgy chocolate cookies stuffed with peanut butter and chocolate chips in every bite!  The kids gonna go crazy!  Add some peanut butter cups if you dare!  🙂

Double Chocolate Peanut Butter Chocolate Chip Cookies recipe easy

In conclusion, this peanut butter chocolate chip cookies recipe is a classic combination of indulgent flavors that are both tantalizing and comforting. Baking these cookies is a surefire way to please the sweet tooth of both chocolate and peanut butter lovers.

No matter how you bake it, this sweet treat is sure to be a hit! Go ahead and give these delicious double chocolate and peanut butter cookies a try – you won’t regret it, especially when it comes to holiday baking!

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More Delish Dessert Recipes

Enjoy this Milk Chocolate Hazelnut Brownie Mousse Trifle, this Easy No Bake “Death By Chocolate” Cheesecake and these Cinnamon Pumpkin Rolls with Cream Cheese Frosting

Double Chocolate Peanut Butter Chocolate Chip Cookies

Double Chocolate Peanut Butter Chocolate Chip Cookies

Kim Lange
Luscious morsels of peanut butter and chocolate chips are bursting inside these rich and chewy, fudgy double chocolate cookies and for a even more peanut buttery kick, drizzles of peanut butter can be added.  Oh My Gosh!
4.34 from 15 votes
Prep Time 20 minutes
Cook Time 12 minutes
Course Dessert
Cuisine American
Servings 20 Servings
Calories

Ingredients
  

  • 1 cup unsalted butter room temp
  • ¾ cup sugar
  • 1 cup brown sugar tightly packed
  • 1 egg + 1 egg yolk
  • 2 tsp vanilla extract I used Nielsen-Massey
  • 1 ¾ 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
  • ½ tsp baking powder
  • ¾ teaspoon salt
  • ½ 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

  • ½ cup peanut butter chips
  • ½ teaspoon canola oil

or

  • ½ 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 and sugars together on low speed until the two are mostly incorporated. Increase speed to medium-high and beat butter and sugar for 1-2 minutes, or until mixture is smooth and has lightened in color and increased in volume. For best results, scrape down the sides and bottom of the bowl with a spatula at least once or twice before the creaming process is complete.
  • 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

Not necessary for this dough, but if the dough is warm or if you want thicker cookies, Chill dough for 15 - 20 mins . Chilling is good for most cookie doughs if you want a cookie that doesn't spread as much.   🙂
Tip!
Always use butter that has come up to room temperature. Too cold, and you'll end up with a chunky, gritty mixture. Too soft or melted, and you'll end up with a greasy, deflated puddle.

Nutrition

Serving: 0g
Keyword chocolate, chocolate chip, cookies, peanut butter
Tried This Recipe?Let us know how it was by commenting below!

 

 

23 Comments

  1. Hi! I love and only use Ghirardelli line of chocolate in my recipes! Can I use Dutch process cocoa in this recipe?
    Thanks for your time!

  2. 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. 🙂

  3. 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.

  4. 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

  5. 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!

  6. 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

  7. 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.

  8. 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 🙂

  9. Christmas may be over, but cookie season never ends. These are lovely specimens of cookie – the texture looks incredible and of course the flavor is classic!

  10. Two types of chocolate and peanut butter!! Holy yumm!! These cookies look seriously addictive and decadent!! I don’t mind to check a healthy or guilt free dessert once in a while..As much as sugar laden desserts comfort us, there are times our body needs a healthy break!

  11. Thank you Amanda for your feedback! You are so sweet! I will do some, but always give options for those that don’t want the healthier options, so I hope that helps! I cannot give up the really good stuff, like you! Happy Holidays Amanda!!

  12. Please don’t go sugar-free! There are so many gluten-free, paleo, and “healthy” dessert blogs out there. Keep doing your desserts that are true desserts.

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