If you have a sweet tooth, you’re going to love these double chocolate peanut butter cookies! The cookie itself has a fudgy chocolate consistency due to the peanut butter swirled into the batter, and the added chocolate chips and mini Reese’s pieces take them to the next level!
Why We Love Double Chocolate Peanut Butter Cookies
Oh boy do these cookies hit the spot every time! My family loves my recipe for double chocolate chip cookies, but as a chocolate and peanut butter lover myself, I knew that I could make an even better version!
I started by adding peanut butter to the cookie batter, and once I tried the consistency of the cookie I knew we were off to the races. I added chocolate chips and mini Reese’s pieces for more chocolate and peanut butter content and they really amped up the gooey consistency we love.
They’re baked quickly so they have the soft and chewy consistency that people love! Give them a try and let me know what you think!
Ingredients for Chocolate Peanut Butter Cookies
These delicious cookies don’t take much to whip up! You’ll need butter, brown sugar, and regular sugar, along with peanut butter, eggs, and flour.
Of course, you’ll need some cocoa powder to make them double chocolate cookies, along with baking soda, cream of tartar, baking powder, and salt.
Finally, you’ll need chocolate chips and Reese’s mini pieces to add extra chocolate and peanut butter yumminess!
Step By Step Instructions For Double Chocolate Cookies
Step 1: Preheat
Preheat your oven to 350 degrees F.
Step 2: Mix Sugar and Wet Ingredients
In a large bowl, cream together the butter, sugar, brown sugar, and peanut butter with an electric mixer on medium speed until the mixture is light and fluffy. Add the eggs and beat well until everything is combined.
Step 3: Mix Dry Ingredients
In a small bowl, combine the flour, cacao powder, baking soda, cream of tartar, baking powder, and salt. Slowly add the dry mixture to the creamed mixture until it’s well combined, and then add the chocolate chips and Reese’s mini pieces on slow speed until they’re combined.
Step 4: Bake
Drop the batter by rounded tablespoon onto a baking sheet. Bake the cookies for 8-10 minutes and then allow them to cool for 2 minutes before transferring them to a wire rack to cool completely.
The moisture content! In this recipe, you have peanut butter, creamed butter, and eggs. Between those three ingredients, we have plenty of fat and moisture content to make sure these cookies are the perfect level of chewiness.
You can add in more of the chocolate chips and Reese’s pieces, that’s always my go-to! You can also add chopped chunks of actual Reese’s peanut butter cups! I also recommend adding a dash of vanilla extract if you want a slightly sharper sweetness, and make sure you bake your cookies at a higher temperature for a shorter amount of time! That’ll ensure they don’t get too crispy.
I’m often too impatient to refrigerate my cookie dough, but it does help in the long run! Ultimately, refrigerating your cookie dough for a few hours will control the spread of the cookie in the baking process. They’ll stay thicker instead of spreading out and getting super thin.
More Cookie Recipes To Try
- Chocolate Samoa Cookies
- Chocolate Chip Oatmeal Cookies
- Chewy Chocolate Chip Cookies
- White Chocolate Cranberry Cookies
- Soft and Chewy Oatmeal Cookies
Double Chocolate Peanut Butter Cookies
- 1 cup butter softened
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1/4 cup peanut butter
- 2 large eggs
- 2 cups all-purpose flour
- 2/3 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp cream of tarter
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup chocolate chips
- 1/2 cup Reese’s mini pieces
- Preheat oven to 350 degrees.
- In and electric mixer cream butter, brown sugar, sugar and peanut butter on medium speed until light and fluffy. Add eggs and beat until well combined.
- In a small bowl combine flour, cocoa powder, baking soda, cream of tarter, baking powder and salt. Slowly add to the creamed mixture until well combined. Add chocolate chips and Reese’s mini pieces on slow speed until combined.
- Drop batter by rounded tablespoon onto a baking sheet. Bake for 8-10 minutes. Cool for 2 minutes before transferring the cookies to a wire rack.