Double Peanut Butter Cookies
Get ready to double your peanut butter bliss with these irresistible Double Peanut Butter Cookies! Perfectly soft and chewy, these cookies are packed with creamy peanut butter and studded with melty peanut butter chips for a rich, nutty flavor in every bite. Crafted with a quick and simple preparation time of just 15 minutes, the dough is enhanced with a touch of vanilla and the classic crisscross fork imprint for that nostalgic homemade charm. These cookies bake to golden perfection in under 10 minutes, making them a quick and easy treat for peanut butter lovers. Whether enjoyed fresh out of the oven, dunked in milk, or as a sweet pick-me-up, these cookies are the ultimate comfort dessert. Perfect for bake sales, family gatherings, or satisfying late-night cravings, this recipe is a must-try for any peanut butter enthusiast!
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Ingredients
- 115 grams unsalted butter
- 180 grams creamy peanut butter
- 150 grams brown sugar
- 100 grams granulated sugar
- 1 large egg
- 1.5 teaspoons vanilla extract
- 200 grams all-purpose flour
- 1 teaspoon baking soda
- 0.25 teaspoons salt
- 150 grams peanut butter chips
Directions
Step 1
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, cream the unsalted butter, peanut butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
Step 3
Beat in the egg and vanilla extract until fully incorporated.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 6
Gently fold in the peanut butter chips until evenly distributed throughout the dough.
Step 7
Using a tablespoon or a small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 5 centimeters (2 inches) apart.
Step 8
Using a fork, gently press down on each cookie dough ball to slightly flatten and create a crisscross pattern.
Step 9
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Avoid overbaking to maintain a soft center.
Step 10
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Store in an airtight container at room temperature for up to one week. Enjoy with a glass of milk or on their own!
Nutrition Facts
| Serving size | (957.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4475.6 |
| Total Fat 245.3g | 0% |
| Saturated Fat 96.2g | 0% |
| Cholesterol 440.6mg | 0% |
| Sodium 3269.7mg | 0% |
| Total Carbohydrate 520.2g | 0% |
| Dietary Fiber 16.7g | 0% |
| Total Sugars 324.0g | |
| Protein 82.8g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 317.7mg | 0% |
| Iron 16.6mg | 0% |
| Potassium 1946.0mg | 0% |
Source of Calories