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Double Chocolate Chip Peanut Butter Cookies
The Kelly Kitchen

Double Chocolate Chip Peanut Butter Cookies

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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!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours
Servings: 5 Dozen (depending on size)
Course: Dessert, Snack
Cuisine: American
Ingredients Method

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 cups (300 g) 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

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method
 

DOUBLE CHOCOLATE COOKIES
  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large mixing bowl, cream together butter and sugars. Beat in eggs, vanilla, and milk until combined.
  3. 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.)
PEANUT BUTTER COOKIES
  1. In a large mixing bowl, cream butter, peanut butter, and sugars until smooth. Beat in eggs and vanilla extract until fully incorporated.
  2. 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.
ASSEMBLY
  1. 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.
  2. 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.
STORAGE
  1. 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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