Let's dote on these Double Chocolate Peanut Butter Chocolate Chip Cookies, shall we?
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!
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 by!
After the New Year, I think I need to research more sugar free recipes, low carb and healthy sweets that taste incredible! Because as much as I hate to even speak the word...'swimsuit', that season will be coming soon. Ugh...I went there.
I, seriously need dessert and less sugar sometimes! Especially, where it makes sense to use other substitutions that will still result in tasty, tasty yums. We don't want to sacrifice taste, but want healthier snack options when we want. And I can't give up sweets, so it's nice to have fall-back healthy recipes and modify them to my liking with ingredients I have on hand.
But for now, back to these dreamy Double Chocolate Peanut Butter Chocolate Chip Cookies, if you please!!
Double Chocolate Peanut Butter Chocolate Chip Cookies are another cookie obsession that I must admit, are great for munching on anytime of the year. Consequently, you don't need a reason for chocolate and peanut butter, that should be reason enough just by itself. Who's with me?
Since we're on a peanut butter and chocolate roll, bringing out the big guns! 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 for comfort, rich-to-die recipes. Because I can't help myself.
Ingredients You Need
- unsalted butter
- granulated sugar
- brown sugar
- eggs
- vanilla extract
, I used Nielsen-Massey
- all-purpose or gluten-free flour flour
- unsweetened dark cocoa powder
, I used Ghirardelli 100% unsweetened cocoa powder
- baking soda
- baking powder
- salt
- semi-sweet chocolate chips
, use more if you want more chocolate flavor
- peanut butter chips
, use more if you want more peanut butter flavor
Peanut Butter Drizzle
or
- peanut butter
for melting
How to Make Double Peanut Butter and Milk Chocolate Chip Cookies
- 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
, (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!
- 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.
Cookie Tips
- 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. 🙂
- 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.
These chocolate and peanut butter cookies are just perfect for anytime you have birthday parties, get-togethers, Christmas for sure and summer BBQs! 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! 🙂
You can make them smaller or larger. Get out that frosty milk! YUM! It's time to party!
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
- Chocolate Heart Peanut Butter Cookies
- Reese’s Peanut Butter Cream Cheese Cookie Bars
- Soft Batch Peanut Butter Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Muffins
- Candy Corn Double Chocolate Cookies
Double Chocolate Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter room temp
- ¾ cup sugar
- 1 cup brown sugar tightly packed
- 1 egg + 1 egg yolk
- 2 teaspoon vanilla extract I used Nielsen-Massey
- 1 ¾ cups All-purpose or gluten-free flour flour
- 1 and ¼ cups unsweetened dark cocoa powder, I used Ghirardelli 100% unsweetened cocoa powder
- 2 teaspoon baking soda
- ½ teaspoon 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, (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!
- 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
Kim Lange says
Yes you can, enjoy Mary!!
Mary says
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!
Kim Lange says
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. 🙂
Alienore says
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.
Kim Lange says
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
Joy P says
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!
Kim Lange says
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
Joy P says
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.
Kim Lange says
I'm so happy to hear you enjoyed making these for the kids. Thank you so much Mary for your kind words! xo
mary anderson says
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 🙂
Kelsie | the itsy-bitsy kitchen says
You're so right. I never need a reason for chocolate and peanut butter. These are AMAZING, Kim! Happy new year! (Gasp. How am I saying that already?)
cakespy says
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!
Deepika|TheLoveOfCakes says
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!
ChocolaTess says
I get it Kelly! LOL! They are pretty irresistible! 🙂
Kelly @ Kelly Lynns Sweets and Treats says
Mmmm chocolate and peanut butter! Best combo ever. And I could care less about wearing a swimsuit if I as these to eat instead ?
ChocolaTess says
Definitely!! Thank you so much Catherine!
Catherine says
Oh my word, these look so rich and delicious, Kim!! The perfect treat to bring in the New Year! 😀
ChocolaTess says
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!!
Amanda says
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.