DOUBLE CHOC PEANUT BUTTER COOKIES
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
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 BUTTER & MILK CHOCOLATE CHIP COOKIES
Double up on peanut butter and chocolate with this double peanut butter and milk chocolate chip cookies recipe.
Provided by HERSHEY'S Kitchens
Categories Trusted Brands: Recipes and Tips
Time 25m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F.
- Beat butter, sugar and peanut butter in medium bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; add to butter mixture, blending well. Stir in milk chocolate chips and peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.
- Bake 12 to 14 minutes or until light golden brown around the edges. Cool 1 minute on cookie sheet. Remove to wire rack; cool completely.
Nutrition Facts : Calories 146 calories, Carbohydrate 15.5 g, Cholesterol 13.6 mg, Fat 8.1 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 4.9 g, Sodium 85 mg, Sugar 10.9 g
DOUBLE CHOCOLATE PUDDING COOKIES
How much chocolaty goodness can be packed into a five-ingredient treat? A lot! We made Betty Crocker™ double chocolate chunk cookie mix extra fudgy with the addition of pudding, and then added mini peanut butter cups for good measure.
Provided by Betty Crocker Kitchens
Time 1h25m
Yield 30
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- In large bowl, mix cookie mix, dry pudding mix, melted butter, water and egg with spoon until soft dough forms. Stir in minis until blended. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
- Bake 9 to 11 minutes or until edges are set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store covered in airtight container.
Nutrition Facts : Calories 150, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 170 mg, Sugar 14 g, TransFat 0 g
THE BEST DOUBLE CHOCOLATE CHIP COOKIE
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 Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 40
Number Of Ingredients 10
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 dough into balls and place them one 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-PEANUT DOUBLE-CHOCOLATE CHIP COOKIES
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
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 CHIP PEANUT BUTTER COOKIES
This is a moist, soft, rich chocolate cookie that will sure to satisfy your sweet tooth. This is a family all time favorite and there is never a crumb left over once these have come out of the oven.
Provided by Fleur_Mommy
Categories Dessert
Time 18m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line cookie sheet with parchment paper and lightly grease parchment paper
- In a medium bowl, cream together the butter and sugar.
- Stir in the eggs and vanilla.
- Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture until well blended.
- Finally, fold in the chocolate/peanut butter chips.
- Drop cookies by spoonful onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.
DOUBLE CHOCOLATE PEANUT BUTTER COOKIES
Double chocolate cookies with a smidge of peanut butter. They're best right out of the oven. Warm, gooey, chocolate deliciousness.
Provided by Christy Denney
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a small bowl, mix flour, cocoa, soda and salt using a wire whisk and set aside.
- In another bowl, cream butter, sugar and peanut butter until light and fluffy.
- Add eggs and vanilla and mix until combined.
- Add flour mixture to creamed mixture and mix until combined.
- Stir in chocolate chips.
- Roll cookie dough into 1-1/4 inch balls.
- Place on parchment paper covered baking sheet. Bake for 10 minutes. Cookies will still be soft but will set up after cooling. Place cookies on cookie rack to cool. Makes about 3 dozen cookies.
HERSHEY'S DOUBLE CHOCOLATE AND PEANUT BUTTER CHIP COOKIES
Chocolate cookies with chocolate and peanut butter chips. A satisfying treat that is not too rich. Serving size based on roughly 2 cookies per serving.
Provided by tereca.d.johnson
Categories Drop Cookies
Time 50m
Yield 36-42 cookies, 18-20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl, beat butter, sugar, eggs and vanilla until light and fluffy.
- Stir together flour, cocoa, baking soda and salt.
- Add to butter mixture. Mix well until you have a smooth chocolate batter.
- Stir in chips and nuts, if applicable.
- Drop rounded tablespoonfuls on an ungreased cookie sheet.
- Bake 8-10 minutes or just until set.
- Cool slightly after removing from oven.
- Remove cookies from cookie sheet to a wire cookie rack.
- Cool completely.
Nutrition Facts : Calories 343.6, Fat 18.8, SaturatedFat 9.8, Cholesterol 50.6, Sodium 215.3, Carbohydrate 40.4, Fiber 2.3, Sugar 25.8, Protein 5.6
CHOCOLATE PEANUT BUTTER DOUBLE CHIP COOKIES
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
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-PEANUT DOUBLE-CHOCOLATE CHIP COOKIES
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
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 CHOCOLATE DOUBLE PEANUT BUTTER COOKIES
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
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
DOUBLE CHOCOLATE CHUNK PEANUT COOKIES
From Southern Living magazine, these are mouth watering good! To have cookies for guests, freeze dough in an airtight container up to 1 month. They will love the combination of peanut butter, peanuts, and chocolate chunks!
Provided by Sharon123
Categories Dessert
Time 35m
Yield 28 cookies
Number Of Ingredients 14
Steps:
- Beat butter and shortening at medium speed with an electric mixer until creamy; add chunky peanut butter and sugars, beating well. Add eggs, beating until blended.
- Combine flour and next 5 ingredients. Add to butter mixture, beating well.
- Stir in peanuts and chocolate chunks. Shape dough into 2" balls (about 2 Tbsp per cookie). Flatten slightly, and place on ungreased baking sheets.
- Bake at 375°F for 12-15 minutes or until lightly browned. Cool on pan 1-2 minutes; remove to wire rack to cool completely.
Nutrition Facts : Calories 303.2, Fat 17.7, SaturatedFat 6.1, Cholesterol 24.2, Sodium 199.5, Carbohydrate 33.3, Fiber 2.6, Sugar 21.8, Protein 5.2
DOUBLE CHOCOLATE PEANUT BUTTER CHOCOLATE CHIP COOKIES
Luscious morsels of peanut butter and chocolate chips are bursting inside these rich and chewy, fudgy double chocolate cookies and for a even more peanut buttery kick, drizzles of peanut butter can be added. Oh My Gosh!
Provided by Kim Lange
Categories Dessert
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Line a baking sheet or two with parchment paper.
- Using a mixer, cream butter and sugars together on low speed until the two are mostly incorporated. Increase speed to medium-high and beat butter and sugar for 1-2 minutes, or until mixture is smooth and has lightened in color and increased in volume. For best results, scrape down the sides and bottom of the bowl with a spatula at least once or twice before the creaming process is complete.
- Add in egg and egg yolk, one at a time, mixing until each is fully incorporated into batter.
- Add in vanilla extract and mix.
- In a separate bowl, combine flours, unsweetened cocoa powder, baking soda, baking powder and salt using whisk until very well combined
- Add dry mixture to wet mixture, mixing until combined, then fold in the peanut butter and chocolate chips.
- Using a large cookie scoop, (1/4 cup), scoop cookie dough onto baking sheet. Also can use a smaller scoop, just scoop one scoop on top of the other to get soft, thick fudgy cookies, like a double scoop of dough. Place some extra peanut butter and chocolate chips in between each scoop and some on top if desired if you really want to burst the flavors out!
- Space dough at least 2" apart - 6 per cookie sheet
- Bake for approximately 12 -14 minutes. I like to do 12 minutes.
- Cookies should be starting to firm up but still soft in the middle.
- Remove from oven and let set on cookie tray for a couple of minutes and then allow them to cool on a wire rack.
- Allow to cool completely prior to storing.
PEANUT BUTTER & CHOCOLATE COOKIES RECIPE
Looking for a new cookie recipe? Loaded with chunks of two kinds of chocolate and toasted pecans, this peanut butter and chocolate cookies recipe is sure to become a coffee break favourite. Just eat them quickly- we're sure they won't stick around long.
Provided by Walmart
Categories All Recipes
Time 25m
Yield 30
Number Of Ingredients 12
Steps:
- HowToStep
- Position rack in centre of oven, then preheat to 375°F. ##Combine flour, baking soda and salt in a medium bowl. ##Beat peanut butter, butter and both sugars in a large bowl, using an electric mixer, until very creamy, about 4 minutes. Beat in egg and vanilla extract. Beat until fluffy, about 3 minutes. Stir in flour mixture until blended. Stir in both chocolates and pecans. ##Drop heaping tbsp-fuls of dough, about 1-in apart, onto two baking sheets. Press lightly to flatten cookies to a 2-in diameter. ##Bake until lightly browned, about 9 to 10 minutes. (Do not overbake.) Transfer sheets to a rack to cool for 5 minutes. Then remove cookies to rack to cool completely.
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3.5/5 (3)Total Time 36 minsServings 48
- Beat shortening at medium speed with an electric mixer until creamy; add peanut butter and sugars, beating well. Add eggs, 1 at a time, beating until blended after each addition.
- Whisk together flour and next 4 ingredients in a small bowl. Gradually add to butter mixture, beating well. Stir in 1 cup peanuts and chocolate chunks.
- Shape dough into 2-inch balls (about 2 tablespoons dough each). Place on ungreased baking sheets, and flatten slightly.
- Bake, in batches, at 375° for 12 to 14 minutes or until lightly browned. Cool on pan 1 to 2 minutes; remove to a wire rack.
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4.2/5 (21)Total Time 20 minsCategory Dessert, SnackCalories 185 per serving
- Combine the flour, baking soda and salt in a small bowl. Beat the butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy, about 3 to 5 minutes. Add the egg + egg yolk and beat well. Beat in the peanut butter and honey.
- Roll the dough into scant tablespoon size balls. Stack two balls together and place them two inches apart on the prepared baking sheet.
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4.9/5 (126)Total Time 28 minsCuisine CanadianCalories 220 per serving
- Preheat oven to 350F and line a large baking sheet with parchment paper. In a large mixing bowl, mix together the flax and water and set aside for a few minutes so it can thicken up. Whisk the flax egg again once thickened.
- Add the rest of the wet ingredients into the bowl with the flax egg (coconut oil, sunflower seed butter, brown sugar, cane sugar, and vanilla). With a hand-held electric mixer, beat the ingredients until combined and smooth.
- Now, beat in the dry ingredients, one by one, as you go down the ingredient list (baking soda, baking powder, salt, cocoa powder, oat flour). If your dough is a bit dry, add a teaspoon (or two) of non-dairy milk and beat the mixture again. The dough should be moist enough to form balls without cracking, but not super sticky.
- Finely chop the chocolate (it should be the size of peas). Beat the chocolate into the batter or simply stir by hand.
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- Beat butter until creamy. Add peanut butter, sugar, and brown sugar, and mix well. Add eggs, one at a time, mixing well after each addition.
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5/5 (9)Category DessertCuisine AmericanCalories 292 per serving
- In a stand mixer fitted with a paddle attachment, cream the butter with the peanut butter and both sugars. Beath on high speed for 2 minutes, scraping down the sides of the bowl once or twice. Add the eggs, milk and vanilla and beat on high for another 2 minutes, until light and fluffy, scraping the sides and bottom of the bowl once or twice again.
- Place the flour, baking soda, baking powder and salt in a medium bowl. Stir well. Add this to the butter mixture and mix on low speed just until combined, scraping the sides and the bottom the bowl. Stir in the white chocolate and peanuts by hand, just until the dough is smooth and incorporated. Cover the bowl with plastic wrap and chill for 30 minutes.
- Preheat the oven to 350 °F. Place the rack in the centre of the oven. Line 2 baking sheets with parchment paper.
- Use an ice cream scoop ( mine is about 1/4 cup in volume) to portion out the cookies. Place them about 3 inches apart on the prepared baking sheets. Flatten the cookies with your hand, so they are about 1/2 inch high. Use a fork to lightly make a cross-hatch pattern on top of the cookies. Sprinkle with flaky sea salt. Bake 1 baking sheet at a time for 8-10 minutes, until the middle is set and the edges are lightly browned. Remove the pan from the oven and let the cookies cool completely on the pan on a wire rack.
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- Beat butter, sugar and peanut butter in medium bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; add to butter mixture, blending well. Stir in milk chocolate chips and peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.
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5/5 (1)Total Time 1 hrCategory SnackCalories 428 per serving
- For the peanut butter cookie dough: In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter until creamy. Gradually add the white and brown sugars, beating until creamy. Mix in egg, peanut butter, salt and baking soda. Slowly blend in flour. Add vanilla and mix well. (*If dough seems shiny (oily) and too moist/loose, add a bit more flour until it thickens and looks more matte.) Place dough in a bowl, cover with plastic wrap and refrigerate at least one hour.
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Estimated Reading Time 7 mins
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the peanut butter together until fluffy, about 2 minutes. Add 3/4 cup sugar and brown sugar and beat until smooth, about 2 minutes. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat until combined. Stir in the peanut butter and chocolate chips.
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