Double Chocolate Peanut Butter Cookies
Chewy chocolate cookies loaded with peanut butter chips and chocolate chips — a gluten-free grown-up version of the cookies I used to steal from my mom's cooling rack.
- Prep Time
- 20 min
- Cook Time
- 14 min
- Total Time
- 1 hr 34 min
- Servings
- Makes about 24 cookies
Whenever the crew from Krafty Draft gets together and everyone brings something to eat, I have one job: cookies, and specifically snickerdoodles. But every so often I like to switch it up, and this one's a favorite — my mom used to make chocolate peanut butter chip cookies around the holidays, and I'd sneak into the kitchen and grab a handful off the cooling rack before she noticed. She always knew it was me.
These days I make my version gluten-free so my stomach and I can stay on good terms, and the combination of rich cocoa dough with peanut butter and chocolate chips still disappears just as fast.
Ingredients
- 1 cup unsalted butter, softened
- 1/4 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 tablespoons molasses
- 2 eggs
- 1 tablespoon vanilla extract
- 2 cups all purpose flour (use a gluten-free all-purpose blend to make these GF)
- 3/4 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 10 oz. bag Reese's peanut butter chips
- 1 cup semisweet chocolate chips
Instructions
- 1In a standing mixer or mixing bowl, cream the butter and peanut butter with an electric mixer for 2-3 minutes.
- 2In a separate bowl, combine the cocoa, flour, baking soda, baking powder, and salt.
- 3Add both sugars and the molasses to the creamed butter and beat for another minute. Add the eggs and vanilla and continue beating.
- 4Add half of the flour mixture and beat until combined, then add the remaining flour mixture and beat again.
- 5Stir in the chocolate chips and peanut butter chips.
- 6Using a large cookie scoop, portion the dough onto a parchment-lined baking sheet and shape into thick discs. Freeze for at least 1 hour, or until ready to bake.
- 7Preheat oven to 375 degrees. Place the chilled dough on a silicone-lined cookie sheet and bake for 14 minutes.
- 8Let the cookies rest on the sheet for 2-3 minutes before transferring to a cooling rack to cool completely. Store in an airtight container.
Tips
- Cookie size determines baking time — go smaller or larger and adjust by 1-2 minutes accordingly.
- Silicone baking mats on a good heavy sheet pan make a real difference for even baking — once I started using them, I never went back to parchment for cookies.
