Double-Peanut Double-Chocolate Chip Cookies Recipe -
Double-Peanut Double-Chocolate Chip Cookies Recipe

Double-Peanut Double-Chocolate Chip Cookies

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 60 cookies Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 15, 2008

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.

Most Helpful Critical Review
Jul 22, 2014

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 only cooked mine for 16 and they were hard as a rock. I would recommend trying 12-14 minutes. Hope this Helps!


20 Ratings

Oct 18, 2003

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!

Apr 26, 2005

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.

Oct 12, 2002

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!

Nov 19, 2011

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.

Aug 15, 2011

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.

May 12, 2009

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... :)


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  • Calories
  • 187 kcal
  • 9%
  • Carbohydrates
  • 19 g
  • 6%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 83 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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