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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!

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!

Course Dessert
Cuisine American
Keyword Double Chocolate Chip Cookies
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
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).