Recipe by Stephanie
"The peanut butter in this dough creates a crumbly cookie."
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unsweetened cocoa powder
semisweet chocolate chips
peanut butter chips
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 also cooked the cookie for 12 1/2 minutes at 340 and they turned out perfect. Any longer or at 350 and they got crispy and started to burn. My cookies were shaped perfectly and did not go flat like other readers.....
I will be making these again! ;) THanks for the recipe.
The cookies turned out really good in flavor....but were also flat as pancakes! I followed the recipe to a T, so...not sure what went wrong. Might try again....might not. Either way, thanks for the recipe.
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 much so after that I flattened them with a fork. An excellent procrastination break.
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!
Really good cookies. I did make some changes. I added 1/3 flour and 1/2tsp salt. I could have probably added more flour, these cookies do come out pretty flat but I didn't mind. They were delicious. I also used chunky peanut butter instead of creamy and 1 1/2c of vegan chocolate chips because 2 cups sounded like too much. I will definitely make these again.
these may be one of the most delicious cookies ever! I think I put in a lil more than 1/2 a cup of peanut butter in them (I don't always measure things) and I didn't bake them for 20 minutes... maybe only 15. and they were SO GOOD! a lil but crumbly... but delicious none the less.
These cookies were decent, though the 20 minute cooking time is WAAAYYYY too long. I reduced the time to 15 minutes & after my cookies cooled thought that 10 minutes would have been better to achieve that crusty on the outside and chewy in the middle texture. The only other change I made to the recipe was to use milk chocolate chips instead of semi sweet. The taste was good, but I think next time I will use 2 cups of just peanut butter chips as I was hoping that flavor would pop just a bit more. I might make these again with these few slight adjustments... :)
* Percent Daily Values are based on a 2,000 calorie diet.
Double-Peanut Double-Chocolate Chip Cookies
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 102
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