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 a even more peanut buttery kick, drizzles of peanut butter can be added. Oh My Gosh!
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