1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (38g) Recipe makes 35 servings
Calories 183
Calories from Fat 104		(57%)
Amount Per Serving		%DV
	Total Fat 11.6g	17%
	Saturated Fat 5.4g	27%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 25mg		8%
Sodium 122mg		5%
Potassium 114mg		3%
Total Carbohydrate 19.0g		6%
	Dietary Fiber 1.4g	5%
	Sugars 12.8g
Protein 3.4g		6%
detailed view... how is this calculated?

Chocolate Peanut Butter Double Chip Cookies

Recipe #140484 | 20 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Oct 7, 2005

I have made these twice in one week and plan on making them again soon, they are amazing!...a chocolate cookie packed with chocolate and peanut butter chips, the texture is perfect and when left out until the next day (if have any left that is!) they crisp up a bit! You can make a double recipe and freeze the dough if desired.

SERVES 35 (change servings and units)

Ingredients

1 1/2 cups flour
1/2 cup unsweetened cocoa powder, sifted (do not use Dutch cocoa)
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
1 cup white sugar
1/2 cup packed light brown sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla
1 (10 ounce) package peanut butter, baking chips (can use less)
1 1/4 cups semi-sweet chocolate chips

Directions

1
Set oven to 350°.
2
Set oven rack to middle position.
3
Prepare a lightly greased baking sheet.
4
In a bowl sift together flour, cocoa, baking soda and salt.
5
In another bowl with an electric mixer beat together butter and both sugars until light and fluffy.
6
Beat in egg and egg yolk and vanilla until well combined.
7
Beat in flour mixture just until combined (the dough will be thick).
8
Stir in both baking chips.
9
If desired you can refrigerate the dough until ready to bake.
10
Drop the dough by tablespoons about 2- inches apart onto cookie/baking sheet.
11
Bake for 10-12 minutes, or until cookies are just set and begin to crack on top.
12
Cool cookies on sheets for 1 minute and then transfer to racks to cool completely.

Questions about this recipe?

Featured Reviews for This Recipe

From: Debbie1966

On Oct 19, 2009

These were wonderful! The dough was delicious - my daughter said the it tasted like chocolate ice cream! I didn't put any choc. chips in them - just 3/4 bag of peanut butter chips and they were still wonderful - chocolatey, chewy - yum! The dough is very soft - and they come out of the oven soft. I waited until they were completely cooled and it was worth it - they are delicious and I'll be making these again soon!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: nmj

On Nov 5, 2008

Great cookie. I made the chocolate cookie dough base and added different mix-ins. I made half the batch with semi-sweet and white chocolate chips and the other half with peanut butter chips and mini reeses bits.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Michelle_My_Belle

On Nov 4, 2007

what an exellent cookie. As i was cleaning off the mixers (aka sample time hehe) i couldnt help but liken the taste of the batter to a chocolate milkshake. I wish i had crushed and thrown in some of the whoppers we had leftover from halloween i think it would have tasted really good. I got 40 large cookies out of the batch. I used Reeses peanut butter chips (about 3/4 of a bag) and semi sweet chocolate chips (about 1/2 a bag) and found that to be just the right amount of chips. Im sending a batch to my swap partner and i hope she enjoys as much as we do. They taste good right out of the oven but even better if you let them cool all the way. I didnt refridgerate my dough and since my cookies were larger they took about 13-14 minutes to crack on the top. Another keeper recipe for sure. Also i can see why you say to use unsweetened cocoa powder - i think if i used regular it really would have ruined the taste of them... good thing i didnt have any lol. thanks kitten 5 stars isnt nearly enough for these cookies!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Take a Letter Maria

On Jun 12, 2007

Great cookies, made almost exactly as written except I just used 2 eggs instead of 1 egg and 1 egg yolk. Also, I did not have any peanut butter chips so I just used a mixture of semi sweet and milk chocolate chips. I did not refrig. the dough just baked it straight away and got about 42 good sized cookies. Thank you for the recipe.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 7 reviews