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Last Updated on February 14, 2021 by Jess
In terms of baking, cookies are my jam. I think they are my favorite because they provide little goals: one baking sheet of cookies at a time. Maybe it’s because they have a longer shelf life or perhaps it’s the fact that I can make them bite size so they are perfect for an on the go sweet treat. Whatever it is, cookies are the bread and butter of my baking, including these soft double chocolate peanut butter cookie
For the past few weeks, I had been daydreaming of a “healthier” chocolate cookie. Thinking of ways to lighten it, somehow. Now, this soft double chocolate peanut butter cookie isn’t a health food, but I did cut the refined sugar by using honey instead. I also made it a “small batch” cookie so you don’t feel like you need to eat 48 cookies. Good luck if you have a guy like my husband who eats 6 cookies in about 2 minutes…then I recommend hiding a few 😉
Generally, you’ll find the cookies I make to be chewy and a little crisp. I like the bite in them. These are soft, almost cake like. The batter made me think of a brownie with a hint of peanut butter. That doesn’t sound so bad, right? Let’s give them a try!
Your Ingredients
- ¼ cup butter, softened
- ½ cup peanut butter
- ½ cup honey
- 1 egg
- 1 teaspoon vanilla
- ⅓ cup cocoa powder
- 1 cup all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup chopped milk chocolate candy bar (I used a Symphony bar), but chocolate chips will work in a pinch
Your Steps to Soft Double Chocolate Peanut Butter Cookies
Preheat the oven to 350 degrees. In a medium bowl, cream together the butter and peanut butter. Add honey and stir until combined. Add egg and vanilla. Stir until smooth. In another bowl, combine the cocoa powder, flour, baking soda, and salt. Add to peanut butter mixture and stir until just combined. (Truth be told: I hate extra dishes. I never use a second bowl, but I know it’s what you should do. You do you friends. You do you.) Add chocolate chips and fold in.
I recommend chilling the dough for 10-15 minutes before baking. But I know that it’s hard to wait sometimes. Once chilled, drop by rounded tablespoon onto an ungreased baking sheet. The dough will be soft and sticky still. That’s okay. Bake for 8-9 minutes, until just firm to touch. These cookies go from under to overdone on the bottom quickly so start with 8 minutes and add only a minute at a time if needed.
Creamed peanut butter and butter until smooth! Sweeten it up! Egg and vanilla Yes, you should use a separate bowl, but I hate extra dishes Chop it up or use chocolate chips! Almost there! Fold it in Chill it first! Complete!
Looking for other baking inspiration? Check out all these sweet recipes on my baking page!
Soft Double Chocolate Peanut Butter Cookies
Ingredients
- ¼ cup butter softened
- ½ cup peanut butter
- ½ cup honey
- 1 egg
- 1 teaspoon vanilla
- ⅓ cup cocoa powder
- 1 cup all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup chopped milk chocolate candy bar
Instructions
- Preheat the oven to 350 degrees.
- In a medium bowl, cream together the butter and peanut butter.
- Add honey and stir until combined.
- Add egg and vanilla. Stir until smooth.
- In another bowl, combine the cocoa powder, flour, baking soda, and salt. Add to peanut butter mixture and stir until just combined.
- Add chocolate chips and fold in.
- Chill the dough for 10-15 minutes before baking.
- Once chilled, drop by rounded tablespoon onto an ungreased baking sheet. The dough will be soft and sticky.
- Bake for 8-9 minutes, until just firm to touch.
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