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A stack of four peanut butter cookies with white chocolate chunks and dark chocolate drizzle on a white marble surface, with one cookie broken.

Double Chocolate Peanut Butter Cookies

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  • Author: Christina
  • Total Time: 1 hour 1 minutes
  • Yield: 12 cookies 1x

Description

I really wanted a truly chewy texture and rich chocolate flavour for these bakery-style double chocolate peanut butter cookies. Each bite offers a prominent peanut butter taste, balanced by a mix of white and dark chocolate chunks, all finished with a delicate chocolate drizzle.

Ingredients

Units Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/4 cup (22g) unsweetened cocoa powder
  • 1/2 tsp (2g) baking soda
  • 1/4 tsp (1g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (113g) unsalted butter, room temp
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (110g) packed brown sugar
  • 2/3 cup (160g) creamy peanut butter
  • 1 (50g) large egg
  • 1 (18g) large egg yolk
  • 2 tsp (10ml) vanilla extract
  • 1 cup (170g) chopped chocolate (a mix of white and semi-sweet or dark)
  • 1/2 cup (85g) semi-sweet or dark chocolate (melted)
  • flakey sea salt (optional)

Instructions

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  4. Add the peanut butter to the creamed mixture and mix until just combined.
  5. Beat in the egg, egg yolk, and vanilla extract until the mixture is smooth and fully incorporated.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined; avoid overmixing.
  7. Stir in the chopped chocolate until evenly distributed throughout the dough.
  8. Cover the bowl and chill the cookie dough in the refrigerator for at least 30 minutes.
  9. Scoop the dough using a 3-tablespoon cookie scoop and place mounds on the prepared baking sheet, spacing them 2-3 inches apart.
  10. Bake for 11 minutes, or until the edges are set and lightly golden.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  12. While the cookies cool, melt the semi-sweet or dark chocolate in a double boiler or microwave, stirring every 20 seconds.
  13. Transfer the melted chocolate to a piping bag or a small zip-top bag with the corner snipped off, then drizzle it over the cooled cookies.
  14. If using, sprinkle flakey sea salt over the drizzled chocolate before it sets.

Notes

Don’t skip chilling the dough; it truly makes a difference in the texture and shape of these cookies. It helps them bake up thicker and chewier, which is what I aim for.

I prefer natural creamy peanut butter here, but make sure it’s well-stirred if there’s oil separation. If you use a no-stir processed peanut butter, the texture might be slightly firmer, but still good.

Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, they freeze well for up to a month.

  • Prep Time: 20 mins
  • Chill Time: 30 mins
  • Cook Time: 11 mins
  • Category: Cookies
  • Method: Baking

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Find it online: https://theflournook.com/2025/02/03/double-chocolate-peanut-butter-cookies/