My family are cookie lovers! Especially my little NJ! He eats a few bites of my cakes and other sweet desserts but cookies are something that always disappear right away!
These Double Chocolate Peanut Butter Cookies don’t even make it inside of a cookie jar (and I have plenty of cute ones indeed)!
They are chewy, rich and very chocolatey! Oh, have I mentioned how thick and fudgy they are? Better than any store bought cookies out there!
I use a large ice cream scoop and only place 5 scoops on one baking sheet. I hate it when my cookies start sticking on each other.
My little NJ requested these cookies for Santa Claus this year. Imagine these super scrumptious cookies with a glass of milk…mmhhh…absolutely amazing! 🙂
Double Chocolate Peanut Butter Cookies
Yield: 15 Pieces
170 g Unsalted Butter
115 g Peanut butter
150 g Sugar
150 g Brown sugar
1 tsp Vanilla extract
280 g All-purpose flour
60 g Cocoa powder
1 tsp Baking soda
1/2 tsp Salt
1 cup Chocolate chips
1 cup Chocolate chunks (or roughly cut dark chocolate into chunks)
Preheat oven to 190°C/375°F (top and bottom heat). Line a baking sheet with parchment paper.
In a large bowl, beat butter and peanut butter together.
Add in the white sugar, brown sugar and vanilla extract.
Add eggs one at a time and beat each for about 20 seconds.
Add the flour, cocoa powder, baking soda and salt until well combined.
Mix in the chocolate chips and chocolate chunks using a wooden spoon.
Scoop the dough (using an ice cream scoop) onto the prepared baking sheets.
Bake at 190°C/375°F for about 12-13 minutes.
Hint: Don’t bake over 13 minutes! The cookies won’t be chewy and they might turn out lightly scorched.
Remove the baking sheets from the oven and let the cookies cool ON THE BAKING SHEETS! If you move them when they’re still hot, they will break! Let them cool COMPLETELY on the baking sheet.