Name: Double Chocolate Peanut Butter Chocolate Chip Cookies
Prep time: 20 min
Cook time: 12 min
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); 1/2 cup peanut butter chips; 1/2 teaspoon canola oil; 1/2 cup peanut butter (melted)

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Everyone loves a good cookie recipe, but these 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.

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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.

Ingredients You Need

Double Peanut Butter Chocolate Chip Cookies Recipe

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 Recipe

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

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.
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 rubber 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! For extra thick cookies, see chilling tips.
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.

Other Peanut Butter Drizzle Option

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.
Recipe makes approximately 18-22 cookies. You can make them smaller or larger.
Get out that frosty milk! YUM! It’s time to party!

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.

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! 🙂

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

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

Cook Time 12

Course Dessert

Cuisine American

Servings 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.