I’ve been wanting to create a cookie that really feels like it came straight from a bakery display case. You know, those big, soft, peanut butter cookies? This chewy double chocolate peanut butter cookies recipe is my answer to that. It’s got a deep chocolate base, plenty of peanut butter in the dough, and then a generous mix of white and dark chocolate pieces, all topped off with a little drizzle.
What I really wanted was that specific texture – not too cakey, not too crisp, but that dense, chewy centre that gives a little resistance when you bite into it. I played around with the ingredients quite a bit to get the right balance of chocolate and peanut butter, making sure neither flavour totally takes over. And honestly, the smell when these are baking is too good.
I’m a big believer in a little extra effort making a big difference, and a couple of steps in this recipe really pay off for that bakery style. The chilling time is one of them, and then the final chocolate drizzle just makes them look super professional. These cookie you’ll want to share, but also maybe hoard a few for yourself. (I won’t tell.)
Why You’ll Love This Recipe
- Serious chewiness – I really focused on getting that dense, satisfyingly chewy texture that makes a cookie feel substantial.
- Big chocolate flavour – The cocoa powder in the dough gives a deep chocolate base, not just relying on the chunks to carry the chocolate notes.
- Prominent peanut butter – You get a clear, distinct peanut butter flavour that stands out against the chocolate without being overwhelming.
Ingredients
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Creamy peanut butter
- Large egg
- Large egg yolk
- Vanilla extract
- Chopped chocolate (a mix of white and semi-sweet or dark)
- Semi-sweet or dark chocolate (melted)
- Flakey sea salt
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Equipment
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Large and small mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Stand mixer or hand mixer
- 3-tablespoon cookie scoop
- Large baking sheet
- Parchment paper
- Wire cooling rack
Baking Tips
Don’t skip the chill – Chilling the dough for at least 30 minutes lets the fats firm up, which helps the cookies bake up thicker and gives them a better chew.
Measure flour properly – Spoon your flour into the measuring cup and then level it off with a straight edge. Scooping directly from the bag can pack too much flour in, making your cookies dry.
Use creamy peanut butter – I find that natural creamy peanut butter works best here. If yours has oil separation, give it a really good stir before measuring it out for consistent results.
Don’t overmix the dry ingredients – Once you add the flour mixture, mix on low speed only until the ingredients are just combined. Overmixing can develop the gluten too much, leading to tougher cookies.
Frequently Asked Questions
Can I use crunchy peanut butter instead?
You can, but it will change the texture of the cookie quite a bit. Crunchy peanut butter will add little bits of peanut throughout, and the overall cookie might be a little less tender.
How do I get the cookies to be perfectly round?
Right after they come out of the oven, while they’re still warm and soft, you can use a large round cookie cutter or the rim of a glass to gently scoot around the edges of each cookie. This helps push them into a nice circular shape.
Can I freeze the cookie dough?
Yes, you can! Scoop the dough into balls, place them on a baking sheet, and freeze until solid. Once frozen, transfer them to an airtight freezer bag for up to 2 months. Bake from frozen, adding a minute or two to the bake time.
What kind of chopped chocolate works best?
I like using a mix of white and semi-sweet or dark chocolate for a bit of contrast in flavour and appearance. Using good quality chocolate that you enjoy eating on its own will always make a difference in the final cookie.
If you make these bakery-style chewy double chocolate peanut butter cookies, please tag me @theflournook on social media and leave a review below! You can also pin this recipe to save it for later using the button on the recipe card, the buttons above or below the post, or on any of the photos.
Enjoy!
For more nutty dessert recipes, check out these:
Double Chocolate Peanut Butter Cookies
- 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
- 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
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the peanut butter to the creamed mixture and mix until just combined.
- Beat in the egg, egg yolk, and vanilla extract until the mixture is smooth and fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined; avoid overmixing.
- Stir in the chopped chocolate until evenly distributed throughout the dough.
- Cover the bowl and chill the cookie dough in the refrigerator for at least 30 minutes.
- Scoop the dough using a 3-tablespoon cookie scoop and place mounds on the prepared baking sheet, spacing them 2-3 inches apart.
- Bake for 11 minutes, or until the edges are set and lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, melt the semi-sweet or dark chocolate in a double boiler or microwave, stirring every 20 seconds.
- 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.
- 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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