Double Choc Peanut Butter Cookies
Deliciously rich double chocolate cookies with a nutty peanut butter twist. Perfectly soft in the center with a slight crisp on the edges, topped with chopped peanuts for added crunch.
Ingredients
- All-Purpose Flour: 2 cups, provides structure for soft, chewy cookies
- Cocoa Powder: 1/2 cup, delivers a rich chocolate flavor
- Baking Soda: 1 teaspoon, ensures the cookies rise perfectly
- Salt: 1/2 teaspoon, balances sweetness and enhances chocolate taste
- Unsalted Butter: 1/2 cup, softened, for tenderness and flavor
- Peanut Butter: 3/4 cup, creamy or crunchy adds nutty richness
- Granulated Sugar: 1 cup, sweetens and contributes to crisp edges
- Brown Sugar: 1/2 cup, adds moisture and depth of flavor
- Vanilla Extract: 1 teaspoon, enhances all the flavors
- Eggs: 2 large, bind ingredients together and enrich texture
- Chocolate Chips: 1 cup, melts into gooey pockets of chocolate
- Chopped Peanuts: 1/2 cup, for a satisfying crunch on top
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper
- In a bowl, whisk flour, cocoa, baking soda, and salt. In another, beat butter, peanut butter, granulated sugar, and brown sugar until creamy, then add eggs and vanilla
- Gradually mix dry ingredients into wet, fold in chocolate chips, and scoop dough onto sheets, topping each with chopped peanuts
- Bake for 10-12 minutes until edges are set but centers remain soft
- Let cookies cool for a few minutes on the sheet before transferring to a cooling rack
- Serve warm or store in an airtight container for later enjoyment
Notes
- Chill the dough for 30 minutes to prevent spreading
- Use a mix of chocolate chips and chopped peanuts for richer texture
- Don’t overbake for soft, chewy centers
- Rotate baking sheets for even baking if making multiple batches
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