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Double-Peanut Double-Chocolate Chip Cookies

Rated as 4.15 out of 5 Stars

"The peanut butter in this dough creates a crumbly cookie."
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Ingredients

servings 187 cals
Original recipe yields 30 servings (60 cookies)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a bowl whisk together flour, cocoa powder, baking soda, and baking powder.
  3. In another bowl with an electric mixer cream butter, peanut butter, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in flour mixture and stir in chocolate chips and peanut butter chips.
  4. Drop dough by level tablespoonfuls 2 inches apart onto buttered baking sheets and bake cookies in batches in the middle of oven 20 minutes. Cool cookies on racks. Cookies keep in airtight containers for about 5 days.

Nutrition Facts


Per Serving: 187 calories; 11.3 g fat; 19 g carbohydrates; 4.2 g protein; 25 mg cholesterol; 83 mg sodium. Full nutrition

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Reviews

Read all reviews 23
  1. 27 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

My kids and husband LOVE these cookies! They are dense, flavorful, and filling. Not to mention, a pretty little cookie! I did add 1/4 tsp salt, added 1/2 cup flour, and used salted butter. I a...

Most helpful critical review

I thought these cookies were okay. They had a decent flavor, but I thought they were a little bland. I used white chocolate chips instead of peanut butter chips and I like that really well. I on...

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My kids and husband LOVE these cookies! They are dense, flavorful, and filling. Not to mention, a pretty little cookie! I did add 1/4 tsp salt, added 1/2 cup flour, and used salted butter. I a...

We reduced the baking time to 12 minutes at 300 degrees and the cookies turned out fabulously, any longer and they may have gotten too dry or burnt. Great recipe!

These were pretty tasty... a bit greasy though. I did indeed get that crumbly texture. The only change I made was to use margarine instead of butter, and I found the first sheet didn't spread mu...

Really good recipe. I love the chocolate and peanut butter combo. I added about 1/2 t. Salt to the dough and it was great!

I added double chocolate chips instead of both chocolate and peanut butter chips and I think it turned out really well. Overall an amazingly addicting cookie. My family ate all of them the same ...

I didn't have pb chips, but I didn't need them. I am also intolerant of egg yolks, so I always bake with egg whites. This made the batter super fluffy, almost resembling meringue, and definitely...

Nice and chocolatey. I was worried that it would spread but it didn't really. It did need a lot of cocoa powder that I wasn't prepared for but when I ran out, I used hot chocolate powder. This w...

My husband loved these made them the way they said to

I will make these again. So light and they have a lot of flavor. Really easy to make.