Double Chocolate Peanut Butter Cookies

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

• peanut butter chips
• canola oil

or

• peanut butter for melting

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. 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!
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.

Or

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. 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

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

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 12 mins

Course Dessert

Cuisine American

Servings 20 Servings

Calories

Ingredients

  

1x2x3x

• 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

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

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