Double Peanut Butter Chocolate Chip Cookies
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These double peanut butter chocolate chip cookies are a thick, soft, and chewy peanut butter cookie packed with chocolate chips and peanut butter chips. They're quick and easy to make, and the cookie balls freeze perfectly for fresh-baked peanut butter cookies whenever you want them.
Servings: 30 cookies
Calories: 152kcal
Equipment
- Stand or hand mixer
Ingredients
- 1¼ cup (156 grams) all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (264 grams) creamy peanut butter I use Jif for all baking with peanut butter
- 8 tablespoons (113 grams) unsalted butter softened
- ½ cup (100 grams) granulated sugar
- ½ cup (110 grams) dark brown sugar packed
- 1 egg room temperature
- 1 tablespoon whole milk
- 1 teaspoon vanilla
- ½ cup (170 grams) peanut butter chips plus a few extra for the last cookies
- ½ cup (170 grams) chocolate chips plus a few extra for the last cookies
Instructions
- Heat your oven to 350°F
- Sift or whisk together the flour, baking soda, baking powder, and salt into a small bowl.1¼ cup (156 grams) all purpose flour, ¾ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt
- Cream the butter, peanut butter, and sugars together on medium speed for at least a couple of minutes until light and fluffy.1 cup (264 grams) creamy peanut butter, 8 tablespoons (113 grams) unsalted butter , ½ cup (110 grams) dark brown sugar, ½ cup (100 grams) granulated sugar
- Add the egg and mix for one minute on low speed, and then add the milk and vanilla and mix again for one minute.1 egg, 1 tablespoon whole milk, 1 teaspoon vanilla
- Add the flour mixture and mix on low until just combined.
- Add the peanut butter chips and chocolate chips and mix by hand.½ cup (170 grams) peanut butter chips, ½ cup (170 grams) chocolate chips
- Using a spoon or a medium cookie scoop (#40), scoop 1.5 to 2 tablespoon balls of dough onto a lined cookie sheet, spacing them at least 2 inches apart.
- Bake for 10 to 12 minutes, until the cookies are just barely starting to harden and the edges just starting to barely brown. Do not over-bake!
- Cool on the baking sheet for a few minutes then transfer to a cooling rack to cool completely.
Notes
This recipe will make 28 to 30 double peanut butter chocolate chip cookies.
Reserve a few chocolate and peanut butter chips to use for those last cookies to make sure all your cookies are packed with chips.
Take your cookies out of the oven when they are just barely done for chewy peanut butter chocolate chip cookies. They will continue to bake on the sheet but will remain soft and tender.
You can freeze the peanut butter cookie balls for three to six months. Bake as many as desired at the same temperature for a minute or two longer.
You can freeze the peanut butter cookie balls for three to six months. Bake as many as desired at the same temperature for a minute or two longer.
Nutrition
Calories: 152kcal | Carbohydrates: 16g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 101mg | Potassium: 63mg | Fiber: 1g | Sugar: 10g | Vitamin A: 102IU | Calcium: 14mg | Iron: 1mg