Double Chocolate Peanut Butter Cookies
Indulge in the ultimate dessert decadence with these Double Chocolate Peanut Butter Cookies! Perfectly blending the rich flavors of cocoa and creamy peanut butter, these cookies boast an irresistible combination of crispy edges and soft, fudgy centers. Packed with semi-sweet chocolate chips and optional mini peanut butter cups, every bite delivers a heavenly duo of chocolatey goodness and nutty sweetness. Quick and easy to make, with just 15 minutes of prep, these cookies are the perfect treat for chocolate lovers and peanut butter enthusiasts alike. Whether you're baking for a party, cozying up with a warm drink, or simply satisfying your sweet tooth, these cookies promise to be a crowd-pleasing favorite. Plus, they're ready in under 30 minutes—dessert perfection made simple!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 0.5 cup granulated sugar
- 0.5 cup brown sugar (packed)
- 0.5 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1.25 cups all-purpose flour
- 0.33 cup unsweetened cocoa powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup semi-sweet chocolate chips
- 0.5 cup mini peanut butter cups (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, brown sugar, and creamy peanut butter until smooth and fluffy, about 1-2 minutes.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
Fold in the semi-sweet chocolate chips and, if using, the mini peanut butter cups.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers still look slightly soft. Do not overbake for a fudgier texture.
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 and enjoy! Store any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
3975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.0 g | 253% | |
| Saturated Fat | 86.7 g | 434% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 2128 mg | 93% | |
| Total Carbohydrate | 550.6 g | 200% | |
| Dietary Fiber | 54.2 g | 194% | |
| Total Sugars | 344.0 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 385 mg | 30% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 2582 mg | 55% | |
*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.
