Double Peanut Butter Chocolate Chip Cookies Recipe

Double peanut butter cookie resting on a glass of milk.

5 from 2 votes

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.

Prep Time10

Cook Time12

Chill Time20

Total Time42

Course: Cookies

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 205kcal

Author: Andrea

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.

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