These cookies are delicious!
When I first made these cookies, I thought they were terrible because the texture was a bit off. The cookie was fragile and would break easily. I thought this was due to the peanut butter. Now I think the cocoa powder caused the fragile and crumb-like texture. The recipe I used only had 1 egg. Below I added an extra egg that may fix this issue based on experience making a different double chocolate cookie.
Nonetheless….if you put the texture aside, the cookies were still tasty! I received great feedback and thought it would be worth a share.
If you are a peanut butter chocolate fanatic, these are the cookies for you.
Double Chocolate Peanut Butter Cookies
Let me know how yours turn out below!
- Prep time: 20 minutes
- Cook Time: 12-15 minutes
- Serving size: 24 cookies
- 1 cup flour
- ½ tsp baking soda
- 2/3 cup cocoa powder
- ¼ tsp salt
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup of butter, softened
- 2 eggs
- 1 cup peanut butter, creamy
Preheat oven to 375°F. In mixing bowl, add flour, baking soda, cocoa powder, salt, and stir. Then add sugars, butter, vanilla extract, eggs and mix all together. Once all the ingredients are combined, add peanut butter to the batter. Mix well.
On a cookie sheet, add parchment paper or spray with non-stick cooking oil to prevent sticking. Roll batter into about 1 inch balls. After, take a fork and press down on the batter balls to create the line cross texture. This method is common among peanut butter cookies because it allows the dough to cook thoroughly once it’s flattened.
Bake for about 10 minutes or until batter is cooked thoroughly.