Double Peanut Butter Milk Chocolate Chip Cookies Recipes

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DOUBLE-PEANUT DOUBLE-CHOCOLATE CHIP COOKIES



Double-Peanut Double-Chocolate Chip Cookies image

The peanut butter in this dough creates a crumbly cookie.

Provided by Stephanie

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 30

Number Of Ingredients 10

1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
1 teaspoon baking powder
¾ cup unsalted butter
½ cup peanut butter
1 cup white sugar
2 eggs
1 cup semisweet chocolate chips
1 cup peanut butter chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a bowl whisk together flour, cocoa powder, baking soda, and baking powder.
  • In another bowl with an electric mixer cream butter, peanut butter, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in flour mixture and stir in chocolate chips and peanut butter chips.
  • Drop dough by level tablespoonfuls 2 inches apart onto buttered baking sheets and bake cookies in batches in the middle of oven 20 minutes. Cool cookies on racks. Cookies keep in airtight containers for about 5 days.

Nutrition Facts : Calories 187.2 calories, Carbohydrate 19 g, Cholesterol 24.6 mg, Fat 11.3 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 6.9 g, Sodium 83.1 mg, Sugar 13.6 g

DOUBLE CHOCOLATE DOUBLE PEANUT BUTTER COOKIES



Double Chocolate Double Peanut Butter Cookies image

Make and share this Double Chocolate Double Peanut Butter Cookies recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Drop Cookies

Time 25m

Yield 55 cookies

Number Of Ingredients 11

1 cup flour
1/2 cup sifted unsweetened cocoa powder
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 cup butter, softened
1 1/2 teaspoons vanilla
1/2 cup chunky peanut butter
1 cup sugar (or use 1/2 cup brown sugar and 1/2 cup white sugar)
2 large eggs
1 cup semi-sweet chocolate chips
1 cup peanut butter chips

Steps:

  • Set oven to 350°F.
  • Set oven rack to second-lowest or middle position.
  • Lightly grease a large baking/cookie sheet.
  • In a bowl whisk together flour, sifted cocoa powder, baking soda and baking powder.
  • In another bowl using an electric mixer, cream butter, peanut butter, vanilla and sugar until light and fluffy.
  • Beat in eggs until well combined.
  • Beat in flour mixture.
  • Mix in chocolate and peanut butter chips.
  • Drop by tablespoons about 2-inches apart on the baking sheet.
  • Bake for about 9-10 minutes.
  • Cool cookies on racks.
  • Delicious!

Nutrition Facts : Calories 93.9, Fat 5.8, SaturatedFat 2.9, Cholesterol 13.4, Sodium 62.4, Carbohydrate 9.8, Fiber 0.8, Sugar 6.7, Protein 1.9

CHOCOLATE PEANUT BUTTER DOUBLE CHIP COOKIES



Chocolate Peanut Butter Double Chip Cookies image

I have made these twice in one week and plan on making them again soon, they are amazing!...a chocolate cookie packed with chocolate and peanut butter chips, the texture is perfect and when left out until the next day (if have any left that is!) they crisp up a bit! You can make a double recipe and freeze the dough if desired.

Provided by Kittencalrecipezazz

Categories     Drop Cookies

Time 20m

Yield 35 serving(s)

Number Of Ingredients 12

1 1/2 cups flour
1/2 cup unsweetened cocoa powder, sifted (do not use Dutch cocoa)
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
1 cup white sugar
1/2 cup packed light brown sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla
1 (10 ounce) package peanut butter, baking chips (can use less)
1 1/4 cups semi-sweet chocolate chips

Steps:

  • Set oven to 350°.
  • Set oven rack to middle position.
  • Prepare a lightly greased baking sheet.
  • In a bowl sift together flour, cocoa, baking soda and salt.
  • In another bowl with an electric mixer beat together butter and both sugars until light and fluffy.
  • Beat in egg and egg yolk and vanilla until well combined.
  • Beat in flour mixture just until combined (the dough will be thick).
  • Stir in both baking chips.
  • If desired you can refrigerate the dough until ready to bake.
  • Drop the dough by tablespoons about 2- inches apart onto cookie/baking sheet.
  • Bake for 10-12 minutes, or until cookies are just set and begin to crack on top.
  • Cool cookies on sheets for 1 minute and then transfer to racks to cool completely.

Nutrition Facts : Calories 183.5, Fat 11.6, SaturatedFat 5.4, Cholesterol 26, Sodium 122.6, Carbohydrate 19, Fiber 1.4, Sugar 12.8, Protein 3.4

DOUBLE CHOCOLATE CHIP COOKIES



Double Chocolate Chip Cookies image

This double chocolate chip cookie recipe is an altered version of a recipe from an old cookbook that took 10 years for me to perfect! I have been told to sell these cookies, they are very, very, very, very good!

Provided by ORBAMINK

Categories     Double Chocolate Chip Cookies

Time 25m

Yield 40

Number Of Ingredients 10

1 cup margarine, softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
⅓ cup unsweetened cocoa powder
3 cups semisweet chocolate chips

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • In a medium bowl, cream together the margarine, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt, and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of cookie dough into balls and place them 1 inch apart onto the prepared cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 161.8 calories, Carbohydrate 21.7 g, Cholesterol 9.3 mg, Fat 8.7 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 148.4 mg, Sugar 15.5 g

DOUBLE CHOC PEANUT BUTTER COOKIES



Double choc peanut butter cookies image

What could be better with a glass of cold milk than a warm, gooey peanut butter cookie? These choc chunk treats are topped with crunchy chopped peanuts

Provided by Sophie Godwin - Cookery writer

Categories     Treat

Time 30m

Number Of Ingredients 11

100g unsalted butter , softened at room temperature
100g light brown sugar
100g caster sugar
1 egg , beaten
150g self-raising flour
2 tbsp cocoa powder
¼ tsp salt
200g milk chocolate , 150g chopped into chunks and 50g melted for drizzling
75g peanut butter (crunchy or smooth is fine)
handful of salted peanuts , roughly chopped
milk to serve, optional

Steps:

  • Heat the oven to 180c/160 fan/gas mark 4 and line two baking trays with parchment. Using a food mixer or electric whisk beat the butter and sugar together until light and fluffy. Add in the egg and whisk to combine then beat in the flour, cocoa powder, salt and chocolate chunks until fully incorporated. Using a spoon swirl the peanut butter through the cookie dough.
  • Scoop the dough into 12 large cookies onto the two trays using a dessert spoon, leaving plenty of room between each cookie as they'll spread. Bake in the oven for 9-10 mins until still soft and melty in the middle. They will look underbaked but will harden once cool. Drizzle over the melted milk chocolate and top with a few chopped peanuts and a pinch of flaky sea salt. Serve with a glass of milk for dunking.

Nutrition Facts : Calories 328 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium

DOUBLE-PEANUT DOUBLE-CHOCOLATE CHIP COOKIES



Double-Peanut Double-Chocolate Chip Cookies image

Categories     Cookies     Chocolate     Dairy     Dessert     Bake     Fourth of July     Peanut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher

Yield Makes about 60 cookies

Number Of Ingredients 10

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/2 cup chunky or creamy peanut butter
1 cup sugar
2 large eggs
1 cup (6 ounces) semisweet chocolate chips
1 cup (6 ounces) peanut-butter chips

Steps:

  • Preheat oven to 350°F.
  • In a bowl whisk together flour, cocoa powder, baking soda, and baking powder. In another bowl with an electric mixer cream butter, peanut butter, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in flour mixture and stir in chocolate chips and peanut-butter chips.
  • Drop dough by level tablespoons 2 inches apart onto buttered baking sheets and bake cookies in batches in middle of oven 10 minutes. Cool cookies on racks.
  • Cookies keep in airtight containers 5 days.

DOUBLE PEANUT BUTTER COOKIES



Double Peanut Butter Cookies image

THE EXTRA TASTE of peanut butter in the middle of the cookie is a delicious surprise the first time you bite into one. It's a nice, soft cookie and fun to make with little helpers. Kids love to put that extra dab of peanut butter in the middle and snitch some at the same time. -Jeannette Mack, Rushville, New York

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 20 cookies.

Number Of Ingredients 9

1-1/2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shortening
1/2 cup creamy peanut butter
1/4 cup light corns syrup
1 tablespoon whole milk
Additional peanut butter

Steps:

  • In a large bowl, combine flour, sugar, baking soda and salt. Cut in shortening and peanut butter until mixture resembles coarse crumbs. , Beat in corn syrup and milk. Shape into a 10-in. roll; wrap in waxed paper or foil. Refrigerate for at least 3 hours. , Unwrap dough; cut into 1/4-in. slices; place half of the slices 2 in. apart on ungreased baking sheets. Top each with 1/2 teaspoon of peanut butter. Top with remaining slices; seal edges with a fork., Bake at 350° for 12-14 minutes or until lightly browned. Cool for 2 minutes; remove from pans to wire racks to cool completely.

Nutrition Facts : Calories 295 calories, Fat 16g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 193mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.

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