Double Double Chocolate Peanut Butter Cookies
There’s something truly magical about the combination of chocolate and peanut butter. It’s a match made in dessert heaven that never fails to satisfy your sweet tooth. Today, we’re diving into a recipe that takes this beloved duo to the next level: Double Double Chocolate Peanut Butter Cookies. These cookies are not only rich and decadent but also incredibly easy to whip up. Whether you’re baking for a special occasion or simply indulging in a little self-care, these cookies will be your new go-to treat.
Imagine biting into a soft, chewy cookie that is bursting with chunks of creamy peanut butter and semi-sweet chocolate chips. The addition of Reese’s Peanut Butter Candies adds an extra layer of fun and flavor. If you’re ready to bake something that will have everyone asking for seconds, let’s get started!
Why It Works Every Time
The secret to perfect Double Double Chocolate Peanut Butter Cookies lies in the balance of ingredients and the technique used during preparation. Here are a few reasons why this recipe is foolproof:
– **Butter at Room Temperature**: Using butter that’s softened but not melted ensures a creamy mixture that traps air, resulting in light and fluffy cookies.
– **Quality Cocoa Powder**: A rich cocoa powder is essential for that deep chocolate flavor. It adds complexity and richness to your cookies.
– **Peanut Butter**: Creamy peanut butter brings moisture and a nutty flavor that pairs beautifully with chocolate.
– **Eggs**: They provide structure and stability, making your cookies soft yet chewy.
– **Chilling the Dough**: Allowing the dough to chill before baking helps to prevent spreading, resulting in thicker cookies.
What Goes In
- 1 ¾ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup creamy peanut butter
- 1 cup Reese’s Peanut Butter Candies, chopped
- 1 cup semi-sweet chocolate chips
- Candy eyes (optional)
- Coarse salt for sprinkling (optional)
Cook’s Kit
- Mixing bowls: A large bowl for mixing and a smaller one for dry ingredients.
- Measuring cups and spoons: Precision is key in baking for the best results.
- Silicone spatula: Ideal for folding in delicate ingredients without deflating your batter.
- Baking sheets: Unlined or parchment-lined to prevent sticking.
- Cooling rack: To allow cookies to cool properly without getting soggy.
Directions: Double Double Chocolate Peanut Butter Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This step is crucial as it ensures that your cookies bake evenly.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set this mixture aside; it will help to keep the cookies light and fluffy.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the room temperature butter and granulated sugar together until light and fluffy. This should take about 2-3 minutes with a hand mixer or stand mixer on medium speed.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. This combination contributes to the cookies’ rich flavor.
Step 5: Incorporate Peanut Butter
Add the creamy peanut butter to the mixture and blend until smooth. This will give the cookies their signature peanut butter flavor.
Step 6: Mix in Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can lead to tough cookies.
Step 7: Fold in Chocolate and Candy
Gently fold in the semi-sweet chocolate chips and chopped Reese’s Peanut Butter Candies. This is where the magic happens—every bite will be packed with chocolatey goodness and peanut butter delight.
Step 8: Chill the Dough
Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough allows the flavors to meld and helps the cookies maintain their shape while baking.
Step 9: Bake the Cookies
Once chilled, scoop tablespoons of dough onto a lined baking sheet, spacing them about 2 inches apart. If desired, top each cookie with a candy eye for a fun touch. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
Step 10: Cool and Serve
Remove the cookies from the oven and sprinkle with coarse salt if using. Allow them to cool on the baking sheet for 5 minutes before transferring to a cooling rack. Enjoy your Double Double Chocolate Peanut Butter Cookies warm or at room temperature!
What to Use Instead
- Gluten-Free Flour: Substitute all-purpose flour with a gluten-free blend for a gluten-free version of these cookies.
- Nut Butters: Swap out peanut butter for almond or cashew butter for different flavor profiles.
- Dark Chocolate Chips: Use dark chocolate chips instead of semi-sweet for a richer chocolate flavor.
- Maple Syrup or Honey: For a natural sweetener, you can use maple syrup or honey, but be mindful of adjusting the dry ingredients accordingly.
Frequent Missteps to Avoid
- Using Cold Butter: Cold butter won’t cream well, resulting in dense cookies. Always use room temperature butter for best results.
- Not Measuring Ingredients Properly: Baking is a science, and inaccurate measurements can lead to disappointing results.
- Skipping the Chilling Step: Don’t skip chilling the dough! This ensures your cookies don’t spread too much in the oven.
- Overbaking: Cookies will continue to cook on the baking sheet after being removed from the oven. Take them out when they are just set in the center.
Save It for Later
If you want to enjoy these Double Double Chocolate Peanut Butter Cookies later, you can freeze the dough! Simply scoop the cookie dough onto a baking sheet lined with parchment paper, freeze until solid, then transfer to a zip-top bag. When you’re ready to bake, just pop the frozen dough balls in the oven and add a couple of extra minutes to the baking time.
Double Double Chocolate Peanut Butter Cookies Q&A
Can I use natural peanut butter instead of creamy peanut butter?
Yes, you can use natural peanut butter, but it may result in a slightly different texture. Make sure to stir it well before measuring, as natural peanut butter can separate.
How do I store leftover cookies?
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer in a zip-top bag.
Can I add nuts to the cookies?
Absolutely! Chopped peanuts or walnuts would add a delightful crunch and complement the peanut butter flavor beautifully.
What if I don’t have cocoa powder?
If you don’t have cocoa powder, you can substitute it with additional all-purpose flour, but the cookies won’t have the chocolate flavor. Alternatively, you can use carob powder as a chocolate substitute.
Bring It Home
These Double Double Chocolate Peanut Butter Cookies are a delightful treat that combines the richness of chocolate with the creamy goodness of peanut butter. Perfect for sharing or keeping all to yourself, these cookies are sure to impress with their decadent flavor and chewy texture. Whether you’re hosting a gathering or just indulging in a well-deserved dessert, this recipe will become a favorite in your kitchen. So roll up your sleeves, gather your ingredients, and get ready to experience cookie bliss! Happy baking!
Double Double Chocolate Peanut Butter Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This step is crucial as it ensures that your cookies bake evenly.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set this mixture aside.
- In a large mixing bowl, beat the room temperature butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Add the creamy peanut butter to the mixture and blend until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Gently fold in the semi-sweet chocolate chips and chopped Reese’s Peanut Butter Candies.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- Scoop tablespoons of dough onto a lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes.
- Remove the cookies from the oven and sprinkle with coarse salt if using. Allow them to cool before transferring to a cooling rack.
Notes
- Chill the dough for at least 30 minutes to prevent spreading.
- Use room temperature butter for the best creaming results.
- Store leftover cookies in an airtight container for up to a week.
