Double chocolate, peanut butter chip cookies

I am always in the mood for chocolate and peanut butter. These are one of my top 5 favorite cookies. This rich, chocolate cookie is loaded with peanut butter chips and white chocolate chips and pairs perfectly with a tall glass of milk.

Side note: This cookie dough might be better than the actual cookie. Keep in mind that there are raw eggs in the dough, so proceed at your own risk.

Print Recipe

Double chocolate, peanut butter chip cookies

If you are a lover of all things peanut butter and chocolate, this cookie will be right up your alley. This rich chocolate cookie is loaded with white chocolate chips and peanut butter chips. Pair it with a glass of milk for the perfect way to satisfy any sweet tooth.

Course

desert

Cuisine

American

Prep Time

10 minutes

Cook Time

9 minutes

Passive Time

5 minutes

Servings

dozen

Ingredients

• 1/2 C shortening butter flavored
• 1/2 C butter unsalted
• 1 C brown sugar packed
• 1 C granulated sugar
• 2 tsp. vanilla
• 2 eggs room temperature
• 2 1/2 C flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp salt
• 6 Tbsp. unsweetened cocoa powder
• 1 C peanut butter chips
• 1 C white chocolate chips

Course desert Cuisine American Prep Time 10 minutes Cook Time 9 minutes Passive Time 5 minutes Servings dozen Ingredients 1/2 C shortening butter flavored 1/2 C butter unsalted 1 C brown sugar packed 1 C granulated sugar 2 tsp. vanilla 2 eggs room temperature 2 1/2 C flour 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp salt 6 Tbsp. unsweetened cocoa powder 1 C peanut butter chips 1 C white chocolate chips

Instructions

1. Preheat the oven to 350 degrees.
2. Cream together the butter flavored shortening, butter, brown sugar and granulated sugar.

   
3. Add the vanilla and eggs, until fully combined.

   
4. In a separate bowl, whisk together all remaining dry ingredients. Add the dry ingredients to the mixing bowl and mix until fully incorporated.

   
5. fold in the white chocolate chips and peanut butter chips.

   
6. Using a cookie dough scoop, drop dough onto an ungreased cookie sheet. Bake for 8-10 minutes, being careful to not overtake. Allow them to cool for 2 minutes before transferring them to a cooling rack.