Peanut Double Chip Cookies
Chewy, nutty cookies packed with chocolate and peanut butter chips, perfect for peanut butter lovers seeking a rich, delicious treat with bold flavors and satisfying texture.
Ingredients
Instructions
- Preheat oven to 350°F.
- Lightly grease cookie sheets or line with parchment paper.
- Cream butter and sugar in a large bowl until blended.
- Add eggs and vanilla; mix well.
- In a separate bowl, combine flour and baking soda.
- Gradually add dry ingredients to the creamed mixture, mixing well.
- Stir in chunky peanut butter, chocolate chips, and peanut butter chips.
- Drop spoonfuls of dough onto prepared cookie sheets.
- Bake in the preheated oven for 10 minutes or until golden brown.
- Allow cookies to cool on wire racks before serving.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a pinch of salt to the dough. If you prefer a smoother texture, you can substitute creamy peanut butter for the chunky variety. Additionally, you can experiment with different types of chocolate chips or even add nuts for extra crunch. This recipe is versatile and can easily be adapted to fit your personal taste.
Serving Suggestions
These Peanut Double Chip Cookies are delightful on their own but can be served with a glass of cold milk for a classic pairing. They also make a great addition to dessert platters alongside treats like Mom'S Chocolate Peanut Clusters. For a fun twist, try crumbling them over vanilla ice cream or serving them with coffee for a sweet afternoon snack.
Storage & Reheating
To store leftover cookies, place them in an airtight container at room temperature for up to one week. If you want to keep them fresh for longer, consider freezing them. Lay the cookies in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer bag. To reheat, microwave for 10-15 seconds or warm in the oven until slightly softened.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Double Chip Cookies contains roughly 2067 calories, with 51g protein, 117g carbohydrates, and 153g fat. It is an excellent source of protein (102% of the Daily Value), iron (65% of the Daily Value), and dietary fiber (61% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 1101mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use natural peanut butter instead of chunky peanut butter?
Yes, you can use natural peanut butter, but keep in mind that it may alter the texture slightly. Natural peanut butter is often thinner and less sweet than chunky varieties, so you may want to adjust the sugar in the recipe to suit your taste. The cookies will still be delicious!
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or mashed banana per egg. Alternatively, you can try a flaxseed egg by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens, then add it to your mixture. These substitutions work well for vegetarian recipes.
How do I know when the cookies are done baking?
The cookies are done baking when they turn golden brown around the edges and look slightly soft in the center. They will continue to cook slightly after being removed from the oven. Avoid overbaking, as this can lead to dry cookies. Keep an eye on them during the last few minutes of baking for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).