Peanut Butter Double Chocolate Chip Cookies

Do you like super rich, decadent desserts? If so, these Peanut Butter Double Chocolate Chip Cookies are right up your alley!

Do you like super rich, decadent desserts? If so, these Peanut Butter Double Chocolate Chip Cookies are right up your alley! Made with dark cocoa powder, chocolate chips and peanut butter chips, these are seriously easy to whip up last minute and also freeze well!

Peanut Butter Double Chocolate Chip Cookies

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These double chocolate peanut butter cookies the stuff that your chewy, chocolatey dreams are made of! If you’re a rich dessert fanatic, you need to make them asap. They’re one of those throw-together cookie recipes that is so easy to make for a party or gathering. And they have that glorious chocolate and peanut butter flavor combo that will have everyone begging for the recipe.

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I found this recipe in an old church cookbook that I found at our annual church rummage sale. That place is always a goldmine for old cookbooks, and this year was no exception! I made a few small changes to my own tastes, but for the most part, the recipe is intact.

chocolate chocolate chip cookies

Tips for making Peanut Butter Chocolate Chip Cookies

  • Line your sheet pans for easy clean up. You can use parchment or Silpat.
  • I feel like a good cookie scoop is a game changes for making cookies, they help get a uniform size every time which I love.
  • You could totally freeze this dough and that thaw it to bake for an upcoming party or chocolate binge. I haven’t tried baking them frozen, so if you do, please comment and tell me how it worked out!
  • You can also freeze these after you bake them and cool completely to thaw whenever the craving strikes!
  • I opted for dark chocolate cocoa powder for this because I wanted them to be really rich and extra chocolaty. If you are not a huge dark chocolate fan, you can totally swap it out for the same amount of regular cocoa powder.
  • In terms of chocolate chips vs. peanut butter chips, you can alter the ratios to your liking. The original recipe only uses peanut butter chips but I wanted these to be chocolate peanut butter cookies with chocolate chips as well. So basically you can keep the amount of “chips” the same and divide with between whatever combo of chocolate and peanut butter chips you’d like.
  • The will be good for up to a week on your counter in an air tight container. I like to put a piece for bread in with them to help keep them soft and chewy.

peanut butter chocolate chip cookies

Helpful tools for making chocolate chocolate chip cookies with peanut butter:

  1. Measuring cups
  2. Measuring spoons
  3. Mixing bowl
  4. Spatula
  5. Stand mixer or Hand mixer
  6. Sheet pan
  7. Silpat
  8. Small cookie scoop
5 from 1 vote
Do you like super rich, decadent desserts? If so, these Peanut Butter Double Chocolate Chip Cookies are right up your alley! Made with dark cocoa powder, chocolate chips and peanut butter chips, these are seriously easy to whip up last minute and also freeze well!
Peanut Butter Double Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
9 mins
Total Time
19 mins
 

Do you like super rich, decadent desserts? If so, these Peanut Butter Double Chocolate Chip Cookies are right up your alley!

Course: Dessert
Cuisine: American
Keyword: Double Chocolate Chip Cookies
Servings: 4 dozen cookies
Author: Loosely adapted from Lyleen Adams' recipe in the Ebenezer United Methodist Church Cookbook from Clay Center, Kansas in 1990
Ingredients
  • 1 1/4 cups butter, softened (I use salted because I like a saltier cookie but unsalted is great too)
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 3/4 cups Hershey's dark cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup chocolate chips
  • 1 cup peanut butter chips
Instructions
  1. Preheat the oven to 340 degrees and line sheet pans with a silat or parchment paper. Set aside.

  2. Cream butter and sugar with a mixer until light and fluffy, about 1-2 minutes.

  3. Add eggs and vanilla extract and beat until well combined.

  4. In a separate bowl combine flour, cocoa, baking soda, and salt. Add into the wet ingredients and mix until just combined.

  5. Stir in chocolate chips  and peanut butter chips until evenly distributed.

  6. Scoop 1 inch balls onto lined cookie sheet and bale for 8-9 minutes. Don't over bake. The cookies will be soft and chewy; they will puff when the bake and flatted as they cool.

  7. Cool slightly and then remove from the sheet pan. Serve warm or completely cooled and store for up to a week in an air-tight container with a slice of bread in it (to help the cookies maintain their chewy texture).

If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions!

Try some other easy cookie recipes:

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Do you like super rich, decadent desserts? If so, these Peanut Butter Double Chocolate Chip Cookies are right up your alley! Made with dark cocoa powder, chocolate chips and peanut butter chips, these are seriously easy to whip up last minute and also freeze well!

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2 Comments

  • Reply
    Emily Murray
    September 17, 2018 at 9:04 pm I made these today and subbed mini mint flavored baking chips for the peanut butter chips. They turned out amazingly ! Thanks so much for the recipe! I love reading your blog posts:) and have happy memories of taking care of Alice when she was a baby!So fun to see her growing up! -Emily
    • Reply
      Jessy Freimann
      September 19, 2018 at 8:13 pm Mmmmmmm that sounds like an excellent swap- I love chocolate and mint together! So glad you enjoyed them! I hope you guys are well and enjoying your sweet little one <3

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