Double-Peanut Double-Chocolate Chip Cookies

Double-Peanut Double-Chocolate Chip Cookies

"The peanut butter in this dough creates a crumbly cookie."
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Ingredients

servings 187 cals
Serving size has been adjusted!
Original recipe yields 30 servings

Nutrition

  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a bowl whisk together flour, cocoa powder, baking soda, and baking powder.
  3. 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.
  4. 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.

Reviews

Read all reviews 22
  1. 24 Ratings

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Most helpful positive review

My kids and husband LOVE these cookies! They are dense, flavorful, and filling. Not to mention, a pretty little cookie! I did add 1/4 tsp salt, added 1/2 cup flour, and used salted butter. I a...

Most helpful critical review

I thought these cookies were okay. They had a decent flavor, but I thought they were a little bland. I used white chocolate chips instead of peanut butter chips and I like that really well. I on...

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My kids and husband LOVE these cookies! They are dense, flavorful, and filling. Not to mention, a pretty little cookie! I did add 1/4 tsp salt, added 1/2 cup flour, and used salted butter. I a...

We reduced the baking time to 12 minutes at 300 degrees and the cookies turned out fabulously, any longer and they may have gotten too dry or burnt. Great recipe!

These were pretty tasty... a bit greasy though. I did indeed get that crumbly texture. The only change I made was to use margarine instead of butter, and I found the first sheet didn't spread mu...

Really good recipe. I love the chocolate and peanut butter combo. I added about 1/2 t. Salt to the dough and it was great!

I didn't have pb chips, but I didn't need them. I am also intolerant of egg yolks, so I always bake with egg whites. This made the batter super fluffy, almost resembling meringue, and definitely...

Nice and chocolatey. I was worried that it would spread but it didn't really. It did need a lot of cocoa powder that I wasn't prepared for but when I ran out, I used hot chocolate powder. This w...

My husband loved these made them the way they said to

I will make these again. So light and they have a lot of flavor. Really easy to make.

I thought these cookies were okay. They had a decent flavor, but I thought they were a little bland. I used white chocolate chips instead of peanut butter chips and I like that really well. I on...

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