These Double Chocolate Chip Peanut Butter Cookies are the ultimate indulgence. Half rich chocolate cookie, half soft peanut butter cookie with both semisweet and dark chocolate chips, they are insanely good. Now there is no need to choose between the two…have it all in just one bite!
This cookie looks so sophisticated but is so easy to make. It has the perfect balance of chocolate to peanut butter and is extremely versatile! You can incorporate so many different flavor profiles by switching up the chips added to the dough. Instead of semisweet chips, maybe you want to try all dark chocolate chips or vice versa, peanut butter chips, or white chocolate chips. These cookies store well in an airtight container at room temperature for up to 1 week, in the refrigerator up to 2 weeks, or in the freezer up to 3 months.
Double Chocolate Chip Peanut Butter Cookie Ingredients
Let’s take a closer look at the ingredients that make up this delicious cookie.
Butter
I prefer to use salted butter in most of my recipes but if you are using unsalted, you may need to increase the amount of salt in the recipe a little.
Sugars
We use both brown sugar and granulated in this cookie. Each plays a different role with regard to both flavor and texture. Granulated sugar, when creamed with butter, aerates the dough creating a light, puffy cookie. Meanwhile, brown sugar contains molasses which helps to make the cookie soft and chewy.
Peanut Butter
Peanut butter gives us the flavor we desire in this cookie. I recommend using regular peanut butter and would caution against using the natural type with the oil at the top. They may work however the texture of the cookie may be somewhat different than you would expect.
Eggs
Eggs give your cookie structure and serve as a binder.
Vanilla Extract
Vanilla extract acts as a flavor enhancer. I always use pure vanilla extract in my baking. It really elevates the quality of your baked goods.
Milk
Milk adds just the right amount of extra moisture to the cookie.
Flour
I use King Arthur flour for all of my baking needs. (Not an affiliate – just really like their flour!) This specific all-purpose flour has a higher protein percentage (11.7%) than most other brands. A higher protein percentage equates to a stronger flour. All-purpose flour serves a wide variety of baking needs from cakes to pies to some breads.
Cocoa Powder
Unsweetened cocoa powder gives the cookie its rich, chocolate flavor. I recommend using a high quality cocoa powder for this recipe. I tend to use either Guittard or Ghirardelli.
Baking Soda
Baking soda helps to leaven the cookie by releasing carbon dioxide. This is a chemical reaction that occurs when the baking soda mixes with brown sugar. Brown sugar is acidic and it reacts with the sodium bicarbonate producing the carbon dioxide which results in a thick, puffy cookie.
Salt
Salt acts to enhance the flavor of the cookie, balancing the sweetness.
Chocolate Chips
Chocolate chips give this cookie its double chocolate punch and add a lovely texture.
Can I Freeze the Cookie Dough?
Absolutely! This cookie dough is great for freezing. It requires a little effort up front but will be super convenient when you are ready to bake them.
- Roll the dough into balls (half chocolate, half peanut butter) and chill in the refrigerator for about 1 hour or until solid.
- Place the solid balls in a labeled freezer bag (label with cookie name, date made, baking instructions, etc).
- Freeze up to 3 months.
- When ready to use, remove from the freezer and let sit at room temperature for 30-45 minutes. Then, top with mini chocolate chips, if desired. Bake for the normal amount of time as per baking instructions.
How do I freeze Baked Cookies?
I love having baked cookies in my freezer for when company stops by or I need a last minute gift. These baked cookies freeze really well and also thaw quickly.
- Let cookies cool completely.
- Place cookies in a single layer on a parchment-lined baking sheet and freeze until solid.
- Once frozen, stack in an airtight container or freezer bag (be sure to label with cookie name, date baked, etc).
- Freeze up to 3 months.
- When ready to eat, thaw either overnight in the refrigerator or at room temperature on the counter.
Tips
- Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
- Room temperature is important! When certain ingredients (eggs, cream cheese, butter, etc.) are listed as room temperature, there are scientific reasons behind this. At room temperature, these ingredients blend together better and result in a smoother batter. Ultimately, you will end up with a better final product!
- To soften butter quickly, slice into small pieces and let sit on the counter while you gather the rest of your ingredients. Room temperature butter may be cooler than you think. You will know it is ready when you press your finger into it, it leaves an indent but does not sink into the butter.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Kitchen Scale – precisely measure ingredients
- Baker’s Half Sheet – to bake cookies
- Cooling Racks – to cool cookies and dishwasher friendly!!
- Cookie Scoop – to form cookies
- Stand Mixer – to mix dough
Double Chocolate Chip Peanut Butter Cookies
Double Chocolate Chip Peanut Butter Cookies are half rich chocolate cookie, half soft peanut butter cookie with both semisweet and dark chocolate chips. They are insanely good!
Ingredients
- DOUBLE CHOCOLATE CHIP COOKIES:
- 1 cup salted butter, softened
- 1 cup (213 g) light brown sugar
- ¾ cup (149 g) granulated sugar
- 2 eggs, room temp
- 2 tsp pure vanilla extract
- 1 Tbsp whole milk, room temp
- 2 ½ (300 g) cups all-purpose flour
- 1 cup (84 g) unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 1 ½ cups semisweet chocolate chips
- PEANUT BUTTER COOKIES:
- 1 cup salted butter, softened
- 2 cups (500 g) peanut butter
- 1 cup (198 g) granulated sugar
- 1 cup (213 g) light brown sugar
- 2 eggs, room temp
- 2 tsp pure vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup dark chocolate chips
- Mini chocolate chips for topping
Directions
- Step 1 Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- Step 2 CHOCOLATE COOKIES: In a large mixing bowl, cream together butter and sugars. Beat in eggs, vanilla, and milk until combined. In a separate medium bowl, mix together flour, cocoa powder, baking soda, and salt. Add to the wet ingredients and mix until just combined. Fold in chocolate chips. (Dough will be very thick.)
- Step 3 PEANUT BUTTER COOKIES: In a large mixing bowl, cream butter, peanut butter, and sugars until smooth. Beat in eggs and vanilla extract until fully incorporated. In a separate bowl, stir together flour, baking powder, baking soda, and salt. Add to butter mixture and mix until just combined. Fold in chocolate chips.
- Step 4 ASSEMBLY: Scoop about 1 tsp of each dough and press together to form a ball. Place on prepared cookie sheet and top with a few mini chocolate chips, if desired.
- Step 5 BAKE: Bake for 10 minutes (cookies will look a bit underdone when you remove them). Let the cookies cool for a few minutes on the cookie sheet before removing to a wire rack.
- Step 6 STORAGE: Store in an airtight container at room temperature for up to 1 week, in the refrigerator up to 2 weeks, or in the freezer up to 3 months.
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