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
Units
Scale
- 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