Double Peanut Butter Chocolate Chip Cookies are the perfect cookies for the first day of fall.
Typically you see recipes for double or even triple the chocolate. Even I fell into the trap of adding 4 times the chocolate into a cookie recipe. But peanut butter? Psssh … rarely happens. Unless you know me.
My personal’s ad should read: Must love peanut butter.
Peanut butter is one of my “trapped on a deserted island” foods. I’m obsessed and there’s no sense in trying to hide it.
At any given time, I probably have at least four jars of peanut butter in my possession. I have the “cooking” jar. The “eats with a spoon and maybe double dips” jar. I have a jar of creamy peanut butter for my dogs and specific recipes. And lastly, I have the “work” jar. Many times the “work” jar has saved me from a mid-morning or mid-afternoon “I need food” meltdown. #thankspeanutbutter
A girl with this many jars of peanut butter can tell you a thing or two about how not all should be created equal.
- For the “work” jar, it’s best to get a kind that doesn’t require refrigeration. Otherwise, you risk work cooties or the occasional ‘jar goes missing’.
- The creamy peanut butter should be as natural as possible since you’re using it as a treat for your four-legged loved ones.
- The “eats with a spoon and maybe double dips” jar can be whatever you want it to be. Since it’s yours. Or mine in this case. I usually opt for extra crunchy Jif or Skippy so I can hide it in the back of the pantry.
- Lastly, the “cooking” jar can be a second jar of Jif or Skippy … or it can be a natural crunchy version. Guess that really depends on what you make and how big of a health nut you are.
For this cookie recipe, I opted to use the healthy creamy version. However, it would be absolutely delicious made with the crunchy variety. You can also triple the peanut butter by added actual chunks of Reese’s peanut butter cups.**
**I’ve done this and I highly recommend.
Ingredients for double peanut butter chocolate chip cookies:
- 2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 cup butter, room temperature (2 sticks)
- 1 cup brown sugar, packed
- 3/4 cup granulated sugar
- 3/4 cup creamy peanut butter
- 2 large eggs
- 2 tsp vanilla extract
- 12 oz semi-sweet chocolate chips
- 10 oz Reese’s peanut butter chips
Preheat over to 325 degrees F. Line your baking sheets with parchment paper and set aside.
In a medium bowl, add the flour, baking soda and salt. Mix and set aside.
In a large bowl, add both sugars and the butter and mix until well combined. Then add the peanut butter and mix again. One at a time, add the eggs and then the vanilla. Mix thoroughly, making sure you scrape the sides.
With your mixer on low, slowly start to add the flour mixture. Keep mixing and adding until everything is well combined.
Add the chocolate chips, peanut butter chips (and optional chopped Reece’s Cups) and stir with a wooden spoon. Refrigerate dough for 15 minutes before baking.
After 15 minutes, spoon onto baking sheet. I typically do three to a row as these cookies don’t spread like traditional cookies.
Bake for 20-25 minutes until you start to see the cookies turn golden brown. Remove and place onto a cooling rack.
These cookies are of the crunchy variety so they’re great when served with milk!
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