You can probably tell by now that we are a little obsessed with peanut butter around here. Ok, so maybe I really mean that I am. Anyway, I was trying to think of something kid-friendly to make for Cub Scouts the other night and thought that these cookies would be perfect. Plus I knew that the leftovers would be gobbled up by the two of us in a matter of hours. These are a great version of a standard chocolate chip cookie and the dough can be made in advance.
Double Peanut Butter Chocolate Chip Cookies Recipe
Double Peanut Butter Chocolate Chip Cookies work well for lunchboxes or snacks. They stay soft and don’t crumble easily, so they’re perfect for on-the-go or after-school bites.
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Servings: 24 cookies
Calories: 205kcal
Ingredients
- 1/2 cup butter - room temperature
- 1 cup peanut butter - smooth or chunky
- 3/4 cup brown sugar - packed
- 1/2 cup granulated sugar
- 1 egg
- 2 tsp whole milk
- 1 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup chocolate chips
- 1/2 cup peanut butter chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper or a Silpat mat.
- In the bowl of a stand mixer, beat the butter, peanut butter, and sugars until light and fluffy (about 2 minutes on medium-high speed).
- Add the milk, egg, and vanilla. Mix until combined.
- In a separate bowl, combine the dry ingredients. Whisk gently. Add the dry ingredients to the mixture. Gently fold with a spatula until combined (avoid overmixing to keep the texture soft).
- Place the dough into the refrigerator to chill for 15–20 minutes.
- Once the dough has chilled, use a cookie scoop to make balls, then roll in your hands to smooth. Place the cookie dough balls on the baking sheet 2 inches apart (I usually get about 12 on a standard-sized sheet). Bake for 12–14 minutes, being careful not to overbake. Remove from the oven and allow to rest on the sheets for 5 minutes before transferring to a wire rack to cool completely.
NOTES
STORE Double Peanut Butter Cookies in an airtight container in the refrigerator for 2–3 days. If you’d like to FREEZE them, place the cookies in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container and freeze for up to 2 months.
To REHEAT, you can microwave one or two cookies for about 10–15 seconds, or warm in a low oven (around 275 degrees Fahrenheit/135 degrees Celsius) for a few minutes until soft.Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper or a Silpat mat.
Nutrition
Serving: 24serving | Calories: 205kcal | Carbohydrates: 23g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 149mg | Potassium: 103mg | Fiber: 1g | Sugar: 16g | Vitamin A: 129IU | Calcium: 25mg | Iron: 1mg
These turned out so good! I followed the recipe exactly and they came out thick with a great peanut butter flavor. My family loved them—I’ll definitely make these again.