Decadent Double Chocolate Peanut Butter Cookies
Indulge in the ultimate cookie experience with these Decadent Double Chocolate Peanut Butter Cookies! Inspired by a beloved Southern Living recipe, these mouthwatering treats perfectly balance the rich, creamy goodness of peanut butter with the sweet, velvety allure of semisweet chocolate chunks. Each cookie is loaded with crunchy peanuts, making every bite a delightful texture sensation. Perfect for parties or casual gatherings, these cookies can be prepared ahead of time and frozen for up to a month. Your guests won't be able to resist reaching for another cookie!
N/A
Servings
125
Calories
14
Ingredients
Ingredients
butter
1/2 cup (softened)
shortening
1/2 cup
chunky peanut butter
1 cup
white sugar
1 cup
brown sugar
1 cup (firmly packed)
large eggs
2
all-purpose flour
2 cups
unsweetened cocoa powder
1/3 cup
baking soda
1 1/2 teaspoons
baking powder
1 teaspoon
salt
1/2 teaspoon
ground cinnamon
1 teaspoon
dry roasted peanuts
1 cup (unsalted)
semisweet chocolate chunks
1 (11 1/2 ounce) bag
Instructions
1
Preheat your oven to 375°F (190°C) and prepare ungreased baking sheets.
2
In a large mixing bowl, beat the softened butter and shortening together using an electric mixer on medium speed until the mixture is creamy and well combined. Next, incorporate the chunky peanut butter and both sugars (white and brown), beating until the mixture is light and fluffy.
3
Add the eggs one at a time, mixing thoroughly after each addition until they are fully blended into the batter.
4
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon until evenly combined.
5
Gradually add the dry ingredient mixture to the wet ingredients, mixing well until fully combined and a smooth dough forms.
6
Gently fold in the dry roasted peanuts and semisweet chocolate chunks until they are evenly distributed throughout the dough.
7
Using your hands or a cookie scoop, shape the dough into 2-inch balls (approximately 2 tablespoons) and flatten them slightly before placing them onto the prepared baking sheets, leaving space between each cookie.
8
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly browned. Remove the cookies from the oven and let them cool on the baking sheet for 1-2 minutes before transferring them to a wire rack to cool completely.
Nutrition Information
5.7g
Fat
15.7g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors in these cookies?
These cookies feature a rich combination of chunky peanut butter and semisweet chocolate chunks with unsweetened cocoa powder.
What is the recommended oven temperature?
The oven should be preheated to 375°F (190°C).
Can the cookie dough be frozen?
Yes, the cookies can be prepared ahead of time and frozen for up to one month.
What type of peanut butter is used in this recipe?
The recipe calls for one cup of chunky peanut butter.
How many calories are in each cookie?
Each cookie contains approximately 125 calories.
Should I grease the baking sheets?
No, you should use ungreased baking sheets for this recipe.
What kind of chocolate is recommended?
The recipe specifically calls for one 11.5-ounce bag of semisweet chocolate chunks.
How long do the cookies need to bake?
Bake the cookies for 12 to 15 minutes or until the edges are lightly browned.
What is the fat content per cookie?
Each cookie has about 5.7g of fat.
What size should the dough balls be?
Shape the dough into 2-inch balls, which is roughly 2 tablespoons of dough.
How much flour is required?
You will need 2 cups of all-purpose flour.
Does the recipe include cinnamon?
Yes, it includes 1 teaspoon of ground cinnamon for added flavor.
How much protein is in one cookie?
There is approximately 2.5g of protein per cookie.
Should I flatten the dough balls before baking?
Yes, you should flatten the 2-inch balls slightly before placing them in the oven.
What type of peanuts should I add?
The recipe calls for 1 cup of unsalted dry roasted peanuts.
How much sugar is used in the recipe?
The recipe uses 1 cup of white sugar and 1 cup of firmly packed brown sugar.
What is the carbohydrate count per cookie?
Each cookie contains 15.7g of carbohydrates.
How long should the cookies cool on the baking sheet?
Let them cool on the baking sheet for 1 to 2 minutes before moving them to a wire rack.
What leavening agents are used?
This recipe uses 1.5 teaspoons of baking soda and 1 teaspoon of baking powder.
Is butter the only fat used in the dough?
No, the recipe uses a combination of 1/2 cup softened butter and 1/2 cup shortening.
How many eggs are needed?
You will need 2 large eggs.
When do I add the chocolate chunks and peanuts?
Gently fold them into the dough after the dry and wet ingredients are fully combined.
How should I mix the butter and shortening?
Beat them together using an electric mixer on medium speed until the mixture is creamy.
What inspired this recipe?
This recipe was inspired by a beloved Southern Living recipe.
Can I use salted peanuts?
The recipe specifies unsalted dry roasted peanuts to better control the salt levels.
What type of cocoa powder is used?
The recipe requires 1/3 cup of unsweetened cocoa powder.
How should the eggs be added?
Add the eggs one at a time, mixing thoroughly after each addition.
Is there salt in the dough?
Yes, the recipe includes 1/2 teaspoon of salt.
What is the total number of ingredients?
There are 14 ingredients used in this recipe.
How do I know when the cookies are finished baking?
They are done when the edges are lightly browned.