Double Peanut Butter Chocolate Chip Cookies
Double Peanut Butter Chocolate Chip Cookies combine creamy peanut butter and sweet chocolate chips for a rich and soft cookie experience. The dough is made with a blend of peanut butter, butter, sugars, and a touch of milk and vanilla, then folded with peanut butter and chocolate chips, creating a tender cookie with a chewy texture and slightly crisp edges. Baking the cookies until just barely set ensures softness inside while edges develop a light golden hue. Perfect for serving as a classic sweet treat or snack, these cookies showcase layered peanut butter flavor enhanced by the melty chocolate chips.
Ingredients
- 1¼ cup all-purpose flour bleached, 156 grams
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup peanut butter I use Jif for all baking with peanut butter, creamy, 264 grams
- 8 tablespoons unsalted butter softened, 1 stick or 4 ounces or 113 grams
- ½ cup granulated sugar 100 grams
- ½ cup dark brown sugar packed, 110 grams
- 1 egg room temperature
- 1 tablespoon milk whole
- 1 teaspoon vanilla
- ½ cup peanut butter chips plus a few extra for the last cookies
- ½ cup chocolate chips plus a few extra for the last cookies
Instructions
- Heat your oven to 350°F
- Sift the flour, baking soda, baking powder, and salt into a small bowl.
- Using a mixer, cream the butter, peanut butter, and sugars together on medium speed for at least a couple of minutes until light and fluffy.
- Add the egg and mix for one minute on low speed, and then add the milk and vanilla and mix again for one minute.
- Add the flour mixture and mix until just combined.
- Add the peanut butter chips and chocolate chips and mix by hand.
- Using a spoon or a medium cookie scoop (#40), scoop 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
- Reserve some peanut butter and chocolate chips to place on top of the last few cookies to maximize chips in every cookie.
- Remove cookies from the oven when edges start to brown and centers are just set to keep them soft and chewy as they finish baking on the hot sheet.
- This recipe yields approximately 28 to 30 cookies, depending on scoop size.
Nutrition Information
Nutrition Facts
Serving: 30 cookies
Amount Per Serving
Calories 152
% Daily Value*
| Calories | 152kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 101mg | 4% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 102IU | 2% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.