Mrs. F Double Chocolate Peanut Butter Cookies
Submitted by mee406
Double chocolate peanut butter cookies with melted semisweet chocolate swirled into peanut butter dough, loaded with milk chocolate chips, and topped with a whole peanut. Thick, fudgy, and bakery-sized.
YIELD
2 dozenPREP
25 minCOOK
23 minREADY
60 minThese cookies go all in on the chocolate and peanut butter combination. Melted semisweet chocolate gets swirled (not fully mixed) into a rich peanut butter dough that’s already packed with milk chocolate chips. That partial marble means every cookie has streaks of dark chocolate running through a peanut butter base.
The low oven temperature is what makes these special. Baking at 300°F (150°C) for 23 minutes gives the cookies time to set slowly without drying out, producing a thick, fudgy center that stays soft for days. Higher heat would crisp them into crunchy peanut butter discs, and that’s not what you’re after here.
Three-tablespoon mounds make these bakery-sized cookies with serious heft. The whole peanut pressed into the top of each one before baking isn’t just decoration. It tells you exactly what you’re biting into and adds a salty, crunchy contrast to the soft chocolate interior.
Kitchen Tips
- Melt the semisweet chocolate first and let it cool to room temperature before adding to the dough. Hot chocolate melts the butter and turns the dough into soup.
- Only marble the chocolate in with a few strokes of a wooden spoon. Overmixing turns the dough uniformly brown and you lose those beautiful chocolate swirls.
- These are done when they look just set but still soft. They firm up significantly as they cool. Overbaking is the number one way to ruin a fudgy cookie.
- Cool on the sheet for only 30 seconds, then move to a wire rack. Too long on the hot sheet and the bottoms overbake from residual heat.
Variations
- Chunky peanut butter version: Swap creamy for chunky peanut butter for even more peanut texture throughout.
- Sea salt finish: Sprinkle flaky sea salt over each cookie right after baking for a sweet-salty contrast.
Ingredients
Directions
Preheat oven 300℉ (150℃).
In double boiler, over hot but not boiling water, (or microwave), melt semisweet chocolate.
Set aside to cool to room temp.
In small bowl, shisk together flour, baking soda, and salt.
In medium bowl, whisk together sugars.
Add butter and beat until well combined.
Add peanut butter and beat until smooth.
Add eggs and vanilla; beat until just combined.
Add flour mixture and milk chocolate chips; beat until no streaks of flour are visible.
Pour in melted chocolate; mix partially with a wooden spoon until marbled.
Drop dough in 3 tablespoon mounds, 2 inches apart on ungreased baking sheet.
Top with one whole peanut.
Bake 23 minutes or until just set but still soft.
Cool on cookie sheet 30 seonds, then transfer to wire rack.
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