Chocolate Peanut Butter Cookie Duo
Indulge in the ultimate flavor pairing with this Chocolate Peanut Butter Cookie Duo recipe! These irresistibly soft and chewy cookies bring together the decadence of rich cocoa and the creamy sweetness of peanut butter in every bite. Using two distinct doughs—one infused with semi-sweet chocolate chips and the other packed with peanut butter chips—each cookie offers a delightful yin-yang of flavor and texture. Perfectly baked with crisp edges and tender centers, these two-in-one treats are an ideal crowd-pleaser for cookie lovers of all kinds. Whether served warm with a glass of milk or stored for a sweet snack later, these cookies are guaranteed to be a hit at any gathering. Ready in just over 30 minutes, they’re a quick, fun, and utterly delicious dessert creation!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 0.75 cup light brown sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 0.5 cup unsweetened cocoa powder
- 0.5 cup peanut butter
- 1 cup semi-sweet chocolate chips
- 1 cup peanut butter chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter, granulated sugar, and light brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs and vanilla extract to the butter mixture and mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, and cocoa powder.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Divide the dough into two equal portions.
To one half of the dough, mix in the peanut butter until fully incorporated. Then fold in the peanut butter chips.
To the other half of the dough, fold in the semi-sweet chocolate chips.
Take a small spoonful of each dough and gently press them together to form one cookie. Roll the combined dough into a ball and place it on the prepared baking sheet.
Repeat this process until all the dough has been used, spacing the cookies about 2 inches apart on the baking sheets.
Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers are still slightly soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve these delectable dual-flavored cookies warm with a glass of milk, or store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
6330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.7 g | 406% | |
| Saturated Fat | 142.5 g | 712% | |
| Polyunsaturated Fat | 16.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2575 mg | 112% | |
| Total Carbohydrate | 875.7 g | 318% | |
| Dietary Fiber | 68.8 g | 246% | |
| Total Sugars | 504.2 g | ||
| Protein | 123.4 g | 247% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 421 mg | 32% | |
| Iron | 44.8 mg | 249% | |
| Potassium | 3693 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
