double chocolate double peanut butter cookies

It was a very sad day for me today.  I had to do something I really didn’t want to do.  I’ve been dreading it for weeks and pretty much put it off until the very last possible moment.  It was tough, it took a lot of courage, and I may have shed a tear, but I did it.  I packed up my KitchenAid mixer for my move.  So, it’s official: no more baking for me for at least 4 days.   

I had to have one last hurrah with my beloved mixer, so I decided to go all out.  We all know that peanut butter and chocolate just may be the best combination of flavors out there.  So what if I did double chocolate and double peanut butter?  Could the combination get any better?!  Turns out, there is no such thing as too much peanut butter and chocolate.  These cookies are awesome!  There is chocolate and peanut butter in the dough, along with peanut butter chips and chocolate chips.  The cookies ended up super thick and chewy and the flavors of peanut butter and chocolate were in every single bite.  They are perfect for any peanut butter and chocolate fanatic, and would be a great addition to any holiday cookie plate!  

Double Chocolate Double Peanut Butter Cookies
adapted from The Merlin Menu

1/2 cup (1 stick) unsalted butter, at room temperature
1/3 cup white sugar
2/3 cup brown sugar
3/4 cup creamy peanut butter
1/2 cup cocoa powder
1 1/4 cup all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
2 large eggs
2 tsp vanilla extract
1 cup peanut butter chips
1 cup semi-sweet chocolate chips


In large bowl, cream together the sugars and butter 2 minutes.  Add peanut butter and cocoa powder and beat well.  Add eggs one at a time, then vanilla extract and fully incorporate.  In medium bowl add flour, salt, baking soda, baking powder and whisk.  Add flour mixture to butter mixture and mix well.  Add peanut butter chips and chocolate chips and mix until just combined.    

Refrigerate dough 30 minutes to make it easier to work with.  Preheat oven to 350 degrees F.  Line baking sheet with parchment paper.  

Drop rounded tablespoons of dough on sheet 2 inches apart.  Shape each one into a ball.  Bake 12 minutes.  Make sure not to over bake!  They may not look completely done but they are.  

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  1. says

    are you trying to torture me with your departure??? THIS RECIPE IS MY 100%! Being far away from the goodie creation station is going to force me to make everything you post now though, so I guess I will keep you with me in a figurative sense :)

  2. says

    That does sound pretty traumatic, Taylor! ;) I’d be sad too if I had to put my KitchenAid out of commission for a few days right before Christmas! You’re a brave girl indeed! Lucky you got in such a great cookie recipe to help tide you over. :)

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