Best 9 Double Chocolate Chunk Peanut Cookies Recipes

DOUBLE-CHOCOLATE CHUNK-PEANUT BUTTER BARS

Steps:

• Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper or spray with cooking spray.
• With stand mixer or hand-held mixer, beat double chocolate chunk cookie mix, 1/4 cup oil, 2 tablespoons water and the egg until a soft dough forms. Spread half of dough in bottom of pan.
• With stand mixer or hand-held mixer, beat peanut butter cookie mix, 2 tablespoons oil and 1 tablespoon water until a crumbly dough forms. Spoon tablespoons of dough over chocolate cookie dough. Spoon remaining chocolate cookie dough in between mounds of peanut butter cookie dough. Use spatula to flatten dough. Sprinkle chocolate chunks evenly over top.
• Bake 30 to 35 minutes or until edges are brown and center is set. Cool completely, about 45 minutes.
• For bars, cut into 4 rows by 4 rows.

DOUBLE CHOC PEANUT BUTTER COOKIES

Steps:

• Heat the oven to 180c/160 fan/gas mark 4 and line two baking trays with parchment. Using a food mixer or electric whisk beat the butter and sugar together until light and fluffy. Add in the egg and whisk to combine then beat in the flour, cocoa powder, salt and chocolate chunks until fully incorporated. Using a spoon swirl the peanut butter through the cookie dough.
• Scoop the dough into 12 large cookies onto the two trays using a dessert spoon, leaving plenty of room between each cookie as they'll spread. Bake in the oven for 9-10 mins until still soft and melty in the middle. They will look underbaked but will harden once cool. Drizzle over the melted milk chocolate and top with a few chopped peanuts and a pinch of flaky sea salt. Serve with a glass of milk for dunking.

DOUBLE CHOCOLATE DOUBLE PEANUT BUTTER COOKIES

Steps:

• Set oven to 350°F.
• Set oven rack to second-lowest or middle position.
• Lightly grease a large baking/cookie sheet.
• In a bowl whisk together flour, sifted cocoa powder, baking soda and baking powder.
• In another bowl using an electric mixer, cream butter, peanut butter, vanilla and sugar until light and fluffy.
• Beat in eggs until well combined.
• Beat in flour mixture.
• Mix in chocolate and peanut butter chips.
• Drop by tablespoons about 2-inches apart on the baking sheet.
• Bake for about 9-10 minutes.
• Cool cookies on racks.
• Delicious!

DOUBLE CHOCOLATE CHUNK PEANUT COOKIES

Steps:

• Beat butter and shortening at medium speed with an electric mixer until creamy; add chunky peanut butter and sugars, beating well. Add eggs, beating until blended.
• Combine flour and next 5 ingredients. Add to butter mixture, beating well.
• Stir in peanuts and chocolate chunks. Shape dough into 2" balls (about 2 Tbsp per cookie). Flatten slightly, and place on ungreased baking sheets.
• Bake at 375°F for 12-15 minutes or until lightly browned. Cool on pan 1-2 minutes; remove to wire rack to cool completely.

PERFECT DOUBLE CHOCOLATE PEANUT CANDY COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• In a large bowl, beat the butter and shortening together with an electric mixer until well combined. Beat in the white and brown sugar until the mixture is creamy, then beat the vanilla extract and eggs, followed by the cocoa powder. Beat until the mixture is even in color. In another bowl, whisk together the flour, baking soda, and salt; stir the flour mixture into the cocoa mixture until the dough is thoroughly mixed. Stir in the chocolate chips and 3/4 cup of peanut butter candies. Reserve the rest of the candy pieces.
• Cover the bowl with plastic wrap, and refrigerate the cookie dough until chilled, at least 45 minutes. Drop dough by tablespoon onto the prepared baking sheets. Gently press a few more candy pieces into the top of each cookie.
• Bake in the preheated oven 8 to 9 minutes; cool on baking sheets for 1 to 2 minutes before finishing cooling on racks.

CHOCOLATE PEANUT COOKIES

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the peanuts, chocolate chips and peanut butter cups., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks. Store in an airtight container.

DOUBLE CHOCOLATE CHIP PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line cookie sheet with parchment paper and lightly grease parchment paper
• In a medium bowl, cream together the butter and sugar.
• Stir in the eggs and vanilla.
• Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture until well blended.
• Finally, fold in the chocolate/peanut butter chips.
• Drop cookies by spoonful onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.

CHOCOLATE PEANUT BUTTER DOUBLE CHIP COOKIES

Steps:

• Set oven to 350°.
• Set oven rack to middle position.
• Prepare a lightly greased baking sheet.
• In a bowl sift together flour, cocoa, baking soda and salt.
• In another bowl with an electric mixer beat together butter and both sugars until light and fluffy.
• Beat in egg and egg yolk and vanilla until well combined.
• Beat in flour mixture just until combined (the dough will be thick).
• Stir in both baking chips.
• If desired you can refrigerate the dough until ready to bake.
• Drop the dough by tablespoons about 2- inches apart onto cookie/baking sheet.
• Bake for 10-12 minutes, or until cookies are just set and begin to crack on top.
• Cool cookies on sheets for 1 minute and then transfer to racks to cool completely.

DOUBLE-PEANUT DOUBLE-CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl whisk together flour, cocoa powder, baking soda, and baking powder.
• 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.
• 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.