In the baking world, I love to put together cookies. All kinds of cookies, but I think my favorite are chocolate chip cookies. Growing up, my grandma had the best chocolate chip cookies and always had them in the cookie jar in the pantry when we would come to visit. As such, they are my go to when I am baking and have been for as long as I can remember. Here’s my all time favorite chocolate chip cookie recipe if you’re feeling chocolate chip cookies too. (Hint: The browned butter makes the cookie. If you haven’t tried that yet, you need to. Maybe right after you bake up these chocolate and peanut butter ones)
However, I felt the need to mix it up recently. I mean, I wasn’t going to stray too far from the tried and true, but these “safer at home” times are the best for experimenting in the kitchen, right? So I got to thinking. If you dig in my cupboards, you’ll find all sorts of seemingly random ingredients from past “inspired” recipes. I looked around and found peanut butter chips with cocoa powder right next to them.
Let’s be honest, name a more iconic pair than peanut butter and chocolate. It had been on my radar anyway because I put together these no bake pretzel peanut butter chocolate bars from Josh and Ang a few weeks ago. Then it hit me: I’ll make a sort of cookie version of that. So here it is: a combination of slightly salty in the peanuts and sweet from the chocolate and the chips. A cookie that almost has a brownie-like richness but still goes well dunked in a glass of ice cold milk. Yum! I hope you’ll give them a try!
Fun Fact:
I was just getting started with these cookies as my husband pulled into the driveway after our weekly grocery trip. I opened the cupboard to grab my brown sugar and…alas! We were out, something that never happens at this house. A quick Google search later, and I learned that you can make your own brown sugar using a little molasses, so that’s how these are put together. Cool, right? Therefore, you have options in the sugar arena for these cookies: Go as written or skip the molasses and do ½ cup white and 1 cup brown. It’s up to you!
Your Ingredients:
- 1 cup of butter, softened
- 1 ½ cups white sugar
- 1 ½ tablespoons molasses
- 1 tablespoon vanilla
- 2 eggs
- 2 cups flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- ¾ cup of the following: dry roasted peanuts (I used salted), peanut butter chips, and dark chocolate chips (These are our go to dark chocolate chips. We LOVE them, even for a sweet treat after dinner)
Your steps:
In a large bowl, cream butter, sugar, and molasses until smooth and fully combined. It might take some time with the molasses. Add vanilla and eggs, stirring until well mixed. In a separate bowl, mix flour, cocoa powder, salt, and baking soda. Incorporate into the wet sugar mixture. Fold in peanuts, dark chocolate chips and peanut butter chips. Preheat oven to 350 degrees. For best results, allow the dough to chill in the refrigerator for at least 30 minutes (man, I struggle with that step. Let’s be honest, I generally bake the first batch warm, and then I put the dough in the fridge for a better second batch). Drop onto an ungreased cookie sheet by the tablespoon and bake for 8-11 minutes. Allow to cool on the cookie sheet 2 minutes or so before placing on a cooling rack.
I believe these cookies get better over a few days. I liked them the first day. I loved them three days later, dunked in my milk. I love a good brownie and I feel like they are reminiscent of that. I hope you enjoy them as much as my family did! They will definitely be in our rotation of cookies as years go by!
No brown sugar? No problem! Cream it all together. Don’t forget the chips and peanuts. Ready for a mug of milk!
Looking for some other sweet treats? Check out my baking page here!
Double Chocolate Peanut Butter Chip Cookies
Ingredients
- 1 cup of butter softened
- 1 ½ cups white sugar
- 1 ½ tablespoons molasses
- 1 tablespoon vanilla
- 2 eggs
- 2 cups flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- ¾ cup dry roasted peanuts
- 3/4 cup peanut butter chips
- 3/4 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, cream butter, sugar, and molasses until smooth and fully combined.
- Add vanilla and eggs, stirring until well mixed.
- In a separate bowl, mix flour, cocoa powder, salt, and baking soda.
- Incorporate into the wet sugar mixture.
- Fold in peanuts, dark chocolate chips and peanut butter chips.
- For best results, allow the dough to chill in the refrigerator for at least 30 minutes
- Drop onto an ungreased cookie sheet by the tablespoon and bake for 8-11 minutes.
- Allow to cool on the cookie sheet 2 minutes or so before placing on a cooling rack.
