Double Double Chocolate Peanut Butter Cookies

Name: Double Double Chocolate Peanut Butter Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 22 cookies
Ingredients: 1 ¼ cups all-purpose flour; ½ cup cocoa powder; ½ teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; ½ cup butter; 1 cup granulated sugar; 2 large eggs; 2 teaspoons pure vanilla extract; ¾ cup creamy peanut butter; ¾ cup Reese’s Peanut Butter Candies; ¾ cup semi-sweet chocolate chips; Candy eyes; coarse salt for sprinkling cookies

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings
22 cookies
Calories
200 kcal
Course
Dessert, Baked Goods
Cuisine
American

Double Double Chocolate Peanut Butter Cookies

Robert Dorsey

Report

These Double Double Chocolate Peanut Butter Cookies are doubly good! Dark chocolate and peanut butter cookies with chocolate chips and peanut butter candies! Add candy eyes if you want to make these cookies spooky for Halloween, but they are delicious all year long.

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

Ingredients

Servings

1 ¼ cups all-purpose flour
½ cup cocoa powder
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup butter room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
¾ cup creamy peanut butter
¾ cup Reese’s Peanut Butter Candies
¾ cup semi-sweet chocolate chips
Candy eyes optional
coarse salt for sprinkling cookies optional

Add to Shopping List

Instructions

Preheat oven to 350°F. Line two baking sheets with parchment paper or use silpat.
In a medium bowl, whisk flour, cocoa, baking soda, baking powder, and salt.
In a large bowl, beat butter and sugar with an an electric mixer until fluffy. Beat in eggs, one at a time and then vanilla. Beat in peanut butter until just combined. Slowly add the dry ingredients until just combined. Stir in peanut butter candies and chocolate chips.
Scoop 2 tablespoons of cookie dough at a time (you can use a cookie scoop, I use my ice cream scoop!) onto baking sheet. Sprinkle with salt if using.
Bake cookies for 11 minutes, remove from oven and top with candy eyes (if using). Return to oven for another 2 minutes. If not adding candy eyes, just bake for 12-14 minutes until edges are firm.
Cool on baking sheet (they will be soft before they cool and may fall apart if you try to transfer them).

Notes

Adapted from Food 52
*I used conventional peanut butter, as I always do when baking. I'm not sure how these would turn out with natural peanut butter.

Nutrition Information

Show Details

Serving 1Cookie Calories 200kcal (10%) Carbohydrates 21g (7%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 5g (25%) Cholesterol 26mg (9%) Sodium 164mg (7%) Potassium 155mg (4%) Fiber 2g (8%) Sugar 13g (26%) Vitamin A 155IU (3%) Calcium 23mg (2%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 22cookies

Amount Per Serving

Calories 200 kcal

% Daily Value*

Serving	1Cookie
Calories	200kcal	10%
Carbohydrates	21g	7%
Protein	4g	8%
Fat	12g	18%
Saturated Fat	5g	25%
Cholesterol	26mg	9%
Sodium	164mg	7%
Potassium	155mg	3%
Fiber	2g	8%
Sugar	13g	26%
Vitamin A	155IU	3%
Calcium	23mg	2%
Iron	1.2mg	7%