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Delicious Double Double Chocolate Peanut Butter Cookie on a plate

Double Double Chocolate Peanut Butter Cookies

Indulge in the rich flavors of chocolate and creamy peanut butter with these soft and chewy cookies, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 1 ¼ cups all-purpose flour Light and fluffy, providing the base for your cookies.
  • ½ cup cocoa powder Rich and aromatic, adding an intense chocolate flavor.
  • ½ teaspoon baking soda For a little lift, making the cookies delightfully chewy.
  • 1 teaspoon baking powder Ensures the cookies rise beautifully in the oven.
  • ½ teaspoon salt Balances the sweetness, enhancing the overall flavor profile.
Wet ingredients
  • ½ cup butter (room temperature) Creamy and rich, it adds moisture and flavor.
  • 1 cup granulated sugar Sweet, it provides the ideal texture and sweetness.
  • 2 large eggs They bind the ingredients together, giving the cookies structure.
  • 2 teaspoons pure vanilla extract Fragrant and warm, it complements the chocolate.
  • ¾ cup creamy peanut butter Smooth and nutty, a star ingredient in this recipe.
Mix-ins
  • ¾ cup Reese’s Peanut Butter Candies A delightful crunch, bringing the nostalgic peanut butter candy flavor.
  • ¾ cup semi-sweet chocolate chips Melty and decadent, they create pockets of chocolatey goodness.
  • Candy eyes (optional) For a fun, whimsical touch for any festive occasion.
  • Coarse salt for sprinkling cookies (optional) A finishing touch that elevates the flavors.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat for easy cleanup.
  2. In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
  3. In a large mixing bowl, use an electric mixer to beat the room temperature butter and granulated sugar until fluffy and light (about 2-3 minutes). Add the eggs one at a time and mix well after each addition. Incorporate the pure vanilla extract and creamy peanut butter until just combined.
  4. Slowly add the flour mixture into the butter mixture, stirring until no dry flour remains. Gently fold in the Reese’s Peanut Butter Candies and semi-sweet chocolate chips.
Baking
  1. Using a cookie scoop or a tablespoon, drop about 2 tablespoons of cookie dough onto the prepared baking sheets, spacing them 2 inches apart. If desired, sprinkle lightly with coarse salt.
  2. Bake the cookies for approximately 11 minutes. If using candy eyes, gently press them onto the cookies after 11 minutes and return to the oven for an additional 2 minutes. If not using candy eyes, bake for 12-14 minutes until the edges are firm.
Cooling
  1. Allow the cookies to cool on the baking sheet for 5-10 minutes. They will firm up as they cool.

Notes

For the best outcome, ensure your butter is at room temperature. Add a drizzle of melted peanut butter over cooled cookies for extra flavor. A sprinkle of sea salt enhances the taste.