Rich, chewy, and loaded with chocolate, these Double Chocolate Peanut Butter Cookies are what dessert dreams are made of. With creamy peanut butter, white chocolate chunks, and a drizzle of semi-sweet chocolate, they strike the perfect balance between indulgent and satisfying. Whether you’re making them for a sweet afternoon treat or sharing them with friends, these cookies are bound to impress. Bonus points for that gorgeous chocolate drizzle on top—so Instagram-worthy, right? 🍪
The best part? They come together in under 30 minutes, so you can whip up a batch whenever a craving strikes. Plus, they store beautifully, making them ideal for meal-prepping your desserts (because that’s a thing, right?). Let’s dive into the recipe that’ll make your kitchen smell like chocolate heaven.
🧡 WHY YOU'LL LOVE THIS RECIPE
These cookies are quick to make and come together in just 27 minutes, making them ideal for satisfying your sweet tooth in a flash.
They pack a double dose of chocolate, with white chocolate chunks inside and a decadent dark chocolate drizzle on top for extra indulgence.
The peanut butter goodness shines through, adding a creamy, nutty flavour that perfectly complements the chocolate.
These cookies are great for sharing, whether you’re gifting them, impressing guests, or just enjoying them with friends.
🔪 KITCHEN EQUIPMENT
- Large and small mixing bowls
- Hand mixer or stand mixer
- Whisk and spatula
- Cookie or ice cream scoop (~3 tablespoons)
- Baking sheet
- Parchment paper
- Double boiler or microwave for melting chocolate
🥚 INGREDIENTS YOU'LL NEED
Here’s what you’ll need for these cookies:
- Flour, baking soda, and baking powder, the essentials for structure and that soft-yet-chewy texture.
- Unsalted butter
- Peanut butter, use creamy peanut butter for a smooth batter. I used natural peanut butter to lessen the sweetness
- White chocolate bar, chopped into chunks for that bakery-style look and a touch of sweetness.
- Semi sweet chocolate, melted and drizzled on top for a decadent finish.
- Sea salt, optional for those who love that sweet-salty combo.
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Why Peanut Butter Works Wonders in Cookies
Peanut butter does more than just add flavour—it contributes to that soft and chewy texture we all love. Its natural oils keep the cookies moist, while the nutty taste balances the sweetness from the chocolate. It’s the MVP of this recipe! 🥜✨ (good luck eating just one)
📝 HOW TO MAKE THIS RECIPE
1. Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. This step is key for soft cookies!
4. Mix in the peanut butter, followed by the egg and vanilla extract, until everything is smooth and combined.
5. Gradually mix the dry ingredients into the wet ingredients until just combined. Stir in the white chocolate chunks, saving a few for topping.
6. Portion the dough into 3-tablespoon balls using a cookie scoop. Place them on the baking sheet, spacing 2-3 inches apart. Press a few extra white chocolate chunks on top for that bakery-fresh look. Bake for 11 minutes, until the edges are set and golden.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Drizzle with melted chocolate and sprinkle with sea salt, if desired.
☝🏻 Tips and tricks
- Don’t Overbake: The cookies may look soft when you take them out of the oven, but they’ll firm up as they cool.
- Chill the Dough (Optional): For thicker cookies, chill the dough for 15-20 minutes before baking.
- Experiment with Chocolate: Swap white chocolate for milk or dark chocolate chunks if that’s more your style.
Can I use natural peanut butter?
You can definitely use natural peanut butter, that’s what I used! Keep in mind natural peanut butter can alter the texture and consistency of the dough. If you only have natural peanut butter, make sure to stir it well before measuring.
How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag or container. Thaw at room temperature before serving.
Can I skip the chocolate drizzle?
Of course! The cookies are delicious on their own, but the drizzle adds a little extra flair. If you prefer, you can replace it with a sprinkle of powdered sugar for a simpler finish.
These Double Chocolate Peanut Butter Cookies are a guaranteed crowd-pleaser, whether you’re serving them fresh out of the oven or gifting them to a friend. The combination of creamy peanut butter, chunks of white chocolate, and a decadent chocolate drizzle makes every bite so delicious!
So grab your mixing bowl and treat yourself to a batch of cookies that are as fun to make as they are to eat. Don’t forget to save one (or two) for yourself before they disappear! 🥜🍫
Happy baking!
Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
More Chocolate & Peanut Butter Treats to Try
No Bake Chunky Chocolate Oatmeal Bars
A quick, no-bake treat combining oats, chocolate, and peanut butter for a chewy, satisfying bite.Reese’s Millionaire Shortbread
Layers of buttery shortbread, rich peanut butter caramel, and chocolate ganache topped with Reese’s cups.Nutella Stuffed Peanut Butter Cookies
Soft peanut butter cookies filled with gooey Nutella and crunchy walnuts for an indulgent twist.Chewy Toffee Chocolate Chip Cookies
Classic chocolate chip cookies elevated with bits of crunchy toffee for added texture and flavor.
Double Chocolate Peanut Butter Cookies
- Total Time: 27 minutes
- Yield: 12 1x
Description
Ready in under 30 minutes, these Double Chocolate Peanut Butter Cookies are the ultimate indulgence. With creamy peanut butter, white chocolate chunks, and a dark chocolate drizzle, they’re perfect for satisfying sweet cravings. Great for sharing, gifting, or enjoying with a cup of coffee or tea.
Ingredients
- 1 1/2 cups (180g) flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, at room temperature
- 1/3 cup (67g) granulated sugar
- 1/3 cup (74g) brown sugar, packed
- 1/2 cup (120g) creamy peanut butter
- 1 large eggs
- 2 teaspoons vanilla extract
- 1 white chocolate bar, chopped into chunks
- 2/3 cup (110g) semi sweet or dark chocolate for drizzling, melted
- (Optional) Sprinkle of flakey sea salt
Instructions
- Preheat oven to 375°F (190°C) and prepare a baking sheet with parchment paper.
- In a small bowl, whisk together the flour, baking powder, baking soda and salt.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 1-2 minutes.
- Mix in peanut butter until combined. Then mix in the egg and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients, mixing until just combined, do not over mix. Stir in the white chocolate chunks (Optional: leave 1/3 of the chocolate chunks to add once the cookie dough is on the baking sheet and/or after baking).
- Use a cookie or ice cream scoop (around 3 tablespoons) to portion the cookie dough. Place them on the baking sheet 2-3 inches apart. Press the remaining chocolate chunks on top of the cookie dough scoops for that bakery look.
- Bake for 11 minutes, or until the edges of the cookies are brown. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
- While the cookies are cooling, melt the semi sweet chocolate chips over a double boiler or microwave (in 20 second intervals to prevent burning). Pour melted chocolate into a piping bag or ziploc bag. Cut a small hole in the tip and drizzle the melted chocolate over the cookies.
- (Optional) Sprinkle some flakey sea salt over the cookies before the chocolate hardens.
- Store: Store in an airtight container for up to 1 week.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Cookies
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