Double Peanut Butter Chocolate Chip Cookies

So you want cookies. Not just any cookies—double peanut butter chocolate chip cookies that scream, “Yes, I deserve good things.” And honestly? Same.

These cookies are what happens when peanut butter decides to show up twice and chocolate chips join the party because they have FOMO. They’re rich, gooey, ridiculous, and borderline dangerous if left unattended. Consider yourself warned.

Why This Recipe is Awesome

First of all, these cookies require zero fancy skills. If you can stir, scoop, and resist eating the dough straight out of the bowl (no judgment if you fail)—you’re good.
Also, can we talk about the texture? Soft center + crispy edges + melty chocolate + double PB flavor = elite.
They’re also beginner-proof. Like, “even I didn’t mess it up” level foolproof.
And the best part? They make your kitchen smell like a warm hug from someone who also brings snacks.

Ingredients You’ll Need

• 1 cup creamy peanut butter – because the name literally says double peanut butter.
• ½ cup unsalted butter, softened – leave it out until it gets squishy (scientific term).
• 1 cup brown sugar – gives that chewy magic.
• ½ cup granulated sugar – balance, darling.
• 2 large eggs – the glue that holds your cookie kingdom together.
• 1 teaspoon vanilla extract – optional, but your cookies will judge you if you skip it.
• 1 ¼ cups all-purpose flour – the structural backbone.
• 1 teaspoon baking soda – the lifter of cookies and spirits.
• ½ teaspoon salt – trust me, it matters.
• 1 cup chocolate chips – measure with your heart, honestly.
• ¼ cup extra peanut butter – the “double” in double peanut butter.

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C). Yes, you really do need to preheat it. No, you are not special enough to skip it.
2. Cream the butter, peanut butter, and sugars in a big bowl. Mix until the texture looks fluffy and you feel oddly proud of yourself.
3. Add eggs and vanilla. Stir until everything becomes a smooth, glorious peanut-scented batter.
4. Combine dry ingredients (flour, baking soda, salt) in a separate bowl. Add this dry mix to the wet batter. Stir gently. No overmixing unless you like sad, tough cookies.
5. Fold in chocolate chips and try not to “accidentally” eat half of them. You’re being watched.
6. Take a tablespoon of dough, scoop, and gently flatten onto a baking sheet lined with parchment. Leave space—they spread like gossip.
7. Bake for 10–12 minutes until edges are lightly golden. Centers may look soft—this is correct. Trust the process.
8. Cool for at least 5 minutes before stuffing them in your face. Or ignore this step and burn your mouth like a rebel.

Nutritional Facts

Nutrient	Amount (per cookie)
Calories	~180
Carbohydrates	18g
Protein	4g
Fat	11g
Saturated Fat	4g
Sugar	14g
Fiber	1g
Sodium	110mg

These cookies deliver a quick hit of energy thanks to the combination of healthy fats, a touch of protein, and plenty of carbs to keep things moving. Sure, they’re indulgent—but life is short, and peanut butter is happiness. IMO, the best “nutritional benefit” here is emotional healing. Science can’t prove it yet, but I believe.

Common Mistakes to Avoid

• Skipping the preheating. Rookie mistake. Your cookies will bake weirdly and blame you for it.
• Overmixing the dough. Unless you enjoy cookies that double as coasters, stop mixing once combined.
• Using cold butter. No one wants chunks of butter chilling inside the dough like they pay rent.
• Crowding the tray. Give your cookies space to live their best, spread-out lives.
• Taking them out when they look fully done. The centers should look slightly underbaked—they firm up as they cool.

Alternatives & Substitutions

• Crunchy peanut butter instead of creamy? Go for it. Extra texture = extra fun.
• Dark chocolate chips instead of milk chocolate? Bold move. I support it.
• Gluten-free flour blend works if you need it—just choose one labeled 1:1.
• Add chopped peanuts if you want the cookie to punch you with peanut flavor.
• Swap half the chocolate chips for white chocolate if you’re feeling a little chaotic.

Honestly, this recipe is so forgiving you could even add M&Ms, pretzels, or your unresolved emotions. It’ll still turn out great.

FAQ (Frequently Asked Questions)

1. Can I use margarine instead of butter?
Technically yes… but why hurt your soul like that?

2. Can I freeze the dough?
Absolutely. Scoop balls onto a tray, freeze, then store in a bag. Future-you will thank past-you.

3. Why are my cookies flat?
You probably used melted butter or got carried away mixing. Happens to the best of us.

4. Can I add cocoa powder to make them chocolate-peanut-butter-chocolate cookies?
Yes. And please send me some because that sounds amazing.

5. Do I need the vanilla?
Need? No. Want? Absolutely.

6. Can I use natural peanut butter?
Yes, but make sure it’s well-stirred. No oil swimming on top unless you want pancake cookies.

7. How do I store them?
Airtight container. Three days on the counter… or one hour if you live with snack thieves.

Final Thoughts

And that’s it! Your cookie masterpiece awaits. You now have everything you need to bake a batch of rich, gooey, extra peanut-buttery cookies that taste like they belong in a bakery—yet require zero bakery talent. So go impress someone. Or just yourself. Honestly, you’ve earned it either way.