Double Chocolate Peanut Butter Chip Cookies

These double chocolate cookies are loaded with semi-sweet chocolate chips and peanut butter chips making these a delectable chewy treat sure to satisfy your chocolate (and peanut butter) cravings.

It’s Fri-yay everyone and I don’t know about you guys but I am ready for the weekend. It’s gonna be a hot one around here, I’m going to get as much done as possible around the house so I can just relax and soak in some sun; but first let’s talk cookies.

So you know I LOVE cookies, all sorts, but my favourite is of course the almighty Chocolate Chip Cookie. Then it hit me I need to make a chocolate base version of this cookie and well here it is.

These chewy ultra rich and decadent cookies are perfect for the chocolate (and peanut butter) lover in you. They are loaded with semi-sweet chocolate and peanut butter chips throughout not to mention I always press more chips on top of cookie before baking and after. Can’t go wrong with extra.

How did I make these?

So I took my go to chocolate chip cookie recipe and simply added 1/2 cup of unsweetened cocoa powder, that’s it, it really is that easy.

I really hope you try them and love them as much as we do, and I love seeing those pics so don’t forget to tag me @marisblissfulbites on IG.

Happy Baking,

XOXO Mari!

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Double Chocolate Peanut Butter Chip Cookies

These double chocolate cookies are loaded with semi-sweet chocolate chips and peanut butter chips making these a delectable chewy treat sure to satisfy your chocolate (and peanut butter) cravings.

Course Dessert

Keyword chewy, chocolate chips, chocolate cookies, cookies, double chocolate, peanut butter chips

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Author Marilia Yaldo

Ingredients

• 1 cup of soft slightly melted unsalted butter
• 1 cup of brown sugar
• ½ cup of sugar
• 2 large eggs at room temp.
• 2 tsp of vanilla extract
• 1 tsp of salt
• 1 tsp of baking soda
• ½ cup of unsweetened cocoa powder
• 2¼ cups of all purpose flour
• ¾ cup of semi=sweet chocolate chips plus extra for top of scooped dough before baking
• 1 cup of mini (or regular) peanut butter chips plus extra for top of scooped dough before baking

Instructions

• Preheat oven to 350°F and prepare two baking sheets with parchment paper and set aside
• In a bowl whisk together flour, cocoa powder, salt and baking soda and set aside.
• With stand mixer and paddle attachment cream together butter and both sugars on med-high speed for 5 mins. until light and fluffy.
• Add eggs one at a time and vanilla and mix again.
• On low speed slowly add in dry ingredients and mix until just combined.

  Then add semi-sweet and peanut butter chips and mix for another 10 seconds, you don't want to over mix.
• With large cookie scoop or spoon scoop out dough onto prepare cookie sheets placing them 2 inches apart and top with extra chips before baking.

  Bake for 10-12 mins, remove and rest for 2 mins on cookie sheet before transferring to cooling rack.

Notes

These cookies are best same day but of course you can store them in air tight container on counter for up to 2 days.  They also freeze well and just take out as many as you need.

You can chill dough for 10-15 mins. before baking if you don’t want them to spread too much.

I did not chill them, they didn’t spread a lot.

You can also use dark unsweetened cocoa powder for a darker chocolate colour.

I always under bake my cookies I take them out at 10 mins. they continue to bake while setting up.