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double choc peanut butter cookies

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


- 1 cup all-purpose flour

- 1/2 cup cocoa powder

- 1/2 tsp baking soda

- 1/4 tsp salt

- 1/2 cup unsalted butter, softened

- 1/2 cup granulated sugar

- 1/2 cup brown sugar

- 1/2 cup creamy peanut butter

- 1 egg

- 1 tsp vanilla extract

- 1/2 cup semisweet chocolate chips

- 1/2 cup chopped peanuts (optional)

- Olive oil (for greasing)

- Seasoning and dried spices (optional, for added flavor)



1. Preheat your oven to 350°F (180°C). Grease a baking sheet with olive oil and set aside.

2. In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

3. In a separate mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

4. Add in the peanut butter, egg, and vanilla extract to the butter and sugar mixture. Mix well until all ingredients are combined.

5. Slowly add in the dry ingredients to the wet mixture and mix until a thick dough forms.

6. Fold in the semisweet chocolate chips and chopped peanuts, if using.

7. Using a spoon or cookie scoop, form small balls of dough and place them onto the greased baking sheet, leaving about 2 inches of space between each cookie.

8. Optional: season the cookies with your choice of dried spices, such as cinnamon or nutmeg, for added flavor.

9. Bake the cookies for 10-12 minutes, or until the edges are slightly firm.

10. Once done, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.

11. Transfer the cookies to a wire rack to cool completely before serving.

12. Enjoy your delicious double choc peanut butter cookies with a glass of milk or your favorite hot beverage! Store any leftovers in an airtight container for up to 3 days.

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