Best Double Peanut Butter Cookies Recipes

DOUBLE PEANUT BUTTER & MILK CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350 degrees F.
• Beat butter, sugar and peanut butter in medium bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; add to butter mixture, blending well. Stir in milk chocolate chips and peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.
• Bake 12 to 14 minutes or until light golden brown around the edges. Cool 1 minute on cookie sheet. Remove to wire rack; cool completely.

DOUBLE CHOC PEANUT BUTTER COOKIES

Steps:

• Heat the oven to 180c/160 fan/gas mark 4 and line two baking trays with parchment. Using a food mixer or electric whisk beat the butter and sugar together until light and fluffy. Add in the egg and whisk to combine then beat in the flour, cocoa powder, salt and chocolate chunks until fully incorporated. Using a spoon swirl the peanut butter through the cookie dough.
• Scoop the dough into 12 large cookies onto the two trays using a dessert spoon, leaving plenty of room between each cookie as they'll spread. Bake in the oven for 9-10 mins until still soft and melty in the middle. They will look underbaked but will harden once cool. Drizzle over the melted milk chocolate and top with a few chopped peanuts and a pinch of flaky sea salt. Serve with a glass of milk for dunking.

DOUBLE PEANUT BUTTER COOKIES

Steps:

• In a large bowl, combine flour, sugar, baking soda and salt. Cut in shortening and peanut butter until mixture resembles coarse crumbs. , Beat in corn syrup and milk. Shape into a 10-in. roll; wrap in waxed paper or foil. Refrigerate for at least 3 hours. , Unwrap dough; cut into 1/4-in. slices; place half of the slices 2 in. apart on ungreased baking sheets. Top each with 1/2 teaspoon of peanut butter. Top with remaining slices; seal edges with a fork., Bake at 350° for 12-14 minutes or until lightly browned. Cool for 2 minutes; remove from pans to wire racks to cool completely.

DOUBLE CHOCOLATE DOUBLE PEANUT BUTTER COOKIES

Steps:

• Set oven to 350°F.
• Set oven rack to second-lowest or middle position.
• Lightly grease a large baking/cookie sheet.
• In a bowl whisk together flour, sifted cocoa powder, baking soda and baking powder.
• In another bowl using an electric mixer, cream butter, peanut butter, vanilla and sugar until light and fluffy.
• Beat in eggs until well combined.
• Beat in flour mixture.
• Mix in chocolate and peanut butter chips.
• Drop by tablespoons about 2-inches apart on the baking sheet.
• Bake for about 9-10 minutes.
• Cool cookies on racks.
• Delicious!

CHOCOLATE PEANUT BUTTER DOUBLE CHIP COOKIES

Steps:

• Set oven to 350°.
• Set oven rack to middle position.
• Prepare a lightly greased baking sheet.
• In a bowl sift together flour, cocoa, baking soda and salt.
• In another bowl with an electric mixer beat together butter and both sugars until light and fluffy.
• Beat in egg and egg yolk and vanilla until well combined.
• Beat in flour mixture just until combined (the dough will be thick).
• Stir in both baking chips.
• If desired you can refrigerate the dough until ready to bake.
• Drop the dough by tablespoons about 2- inches apart onto cookie/baking sheet.
• Bake for 10-12 minutes, or until cookies are just set and begin to crack on top.
• Cool cookies on sheets for 1 minute and then transfer to racks to cool completely.

HERSHEY'S DOUBLE CHOCOLATE AND PEANUT BUTTER CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, beat butter, sugar, eggs and vanilla until light and fluffy.
• Stir together flour, cocoa, baking soda and salt.
• Add to butter mixture. Mix well until you have a smooth chocolate batter.
• Stir in chips and nuts, if applicable.
• Drop rounded tablespoonfuls on an ungreased cookie sheet.
• Bake 8-10 minutes or just until set.
• Cool slightly after removing from oven.
• Remove cookies from cookie sheet to a wire cookie rack.
• Cool completely.

DOUBLE PEANUT BUTTER COOKIES I

Steps:

• Combine flour, sugar, soda and salt. Cut in shortening and peanut butter until mixture resembles coarse meal. Blend in syrup and milk.
• Shape in roll 2 inches in diameter; chill. Slice 1/8 to 1/4 inches thick.
• Place 1/2 the slices on ungreased cookie sheet; spread each with 1/2 teaspoon peanut butter. Sprinkle chocolate chips on top of the peanut butter. Cover with remaining cookie slices; seal edges with a fork.
• Cover with remaining cookie slices; seal edges with a fork. Bake at 350 degrees F (175 degrees C) for 12 minutes, or until browned.

DOUBLE PEANUT BUTTER COOKIES

Steps:

• In a mixer bowl cream butter, peanut butter, granulated sugar, and brown sugar together thoroughly.
• Stir together the flour, baking soda, and 1/4 teaspoon salt. Add to creamed mixture; beat well. Beat in orange juice.
• Shape dough into a roll 2 inches in diameter and 7 inches long. Wrap in clear plastic wrap. Chill at least 1 hour. Reshape into a round log if necessary.
• Slice cookies 1/8 to 1/4 inch thick. Place half the slices 2 inches apart on ungreased cookie sheet. Spread center of each cookie with about 1 teaspoon peanut butter. Cover with remaining slices. Seal edge with fork.
• Bake in 350 degree oven for 12 to 15 minute Cool slightly; remove form cookie sheet and cool on rack. About 1 dozen cookies.

DOUBLE CHOCOLATE CHIP PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line cookie sheet with parchment paper and lightly grease parchment paper
• In a medium bowl, cream together the butter and sugar.
• Stir in the eggs and vanilla.
• Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture until well blended.
• Finally, fold in the chocolate/peanut butter chips.
• Drop cookies by spoonful onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.

DOUBLE CHOCOLATE PEANUT BUTTER THUMBPRINT COOKIES

Steps:

• Combine flour, cocoa, baking powder and salt in small bowl. Melt 1 cup morsels in small, heavy saucepan over lowest possible heat, stirring constantly until smooth. Beat granulated sugar, 1/3 cup peanut butter, butter and vanilla in large mixer bowl until creamy. Beat in melted chocolate. Add eggs, one at a time, beating well after each addition. Gradually berat in the flour mixture. Stir in remaining morsels. Cover; chill just until firm.
• Shape dough into 1 1/2" balls. Place on ungreased baking sheets. Press 1/2" deep centers with thumb. Fill each center with about 1/2 teaspoon peanut butter.
• Bake in preheated oven 350 degrees for 10-15 minutes or until sides are set but centers are still slightly soft. Let stand for 2 minutes; remove to wire racks to cool completely. Makes about 3 1/2 dozen.

DOUBLE PEANUT BUTTER COOKIES II

Steps:

• Sift together the whole wheat flour, pastry flour, baking powder and salt, set aside. In a medium bowl, stir together the vegetable oil, 2 cups of peanut butter, honey and yogurt until smooth. Add the dry ingredients and mix by hand until well blended. Shape into a roll that is 2 inches in diameter, wrap and chill until firm.
• Preheat oven to 350 degrees F (175 degrees C).
• Unwrap the roll of dough, and slice into 1/4 inch slices. Place half of the cookies onto unprepared baking sheets. Spread 1/2 teaspoon of peanut butter onto the center of each cookie on the sheets, cover with the remaining cookie rounds, and seal edges tightly with a fork.
• Bake for 10 to 12 minutes in the preheated oven. Remove cookies from baking sheets to cool on wire racks.

DOUBLE DELIGHT PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°F
• In small bowl mix chopped peanuts, granulated sugar and cinnamon. Set aside.
• In another small bowl, stir peanut butter and powdered sugar until completedly blended. Shape mixture into 24 balls, about 1 inch each.
• Cut cookie dough slices in half crosswise to make 24 pieces, flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
• Roll each covered ball in peanut and sugar mixture. gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Sprinkle any remaining peanut mixture evenly on tops of cookies, gently press into dough.
• Bake 7 to 12 minutes or untill edges are golden brown. Cool 1 minutes before removing to cooling rack. Store tightly covered.

DOUBLE DELIGHT PEANUT BUTTER COOKIES

Steps:

• 1. 375 degrees oven. In bowl, mix chopped peanuts, sugar, and cinnamon. In another bowl, stir peanut butter and powdered sugar until mixed well; shape into 1 inch balls. Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise and wrap cookie dough piece around 1 inch peanut butter ball, covering completely. Roll each ball into peanut and sugar mixture covering all of it. Place on baking sheet 2 inches apart. Spray bottom of drinking glass with PAM and flatten each ball. Bake for 10 - 12 minutes. Delish!

DOUBLE PEANUT BUTTER CHOCOLATE BLISS COOKIES

Steps:

• PREHEAT oven to 350°F. Coarsely chop 8 oz. chocolate; set aside. Microwave remaining 8 oz. chocolate in large microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted. Add sugar, peanut butter, butter, eggs, milk, and vanilla; stir with wooden spoon until well blended. Add flour and baking powder; mix well. Stir in chopped chocolate and peanut butter chips.
• DROP rounded tablespoonfuls of dough onto baking sheets.
• BAKE 12 to 14 minutes or until cookies are puffed and feel set to the touch. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
• TIP: to freeze, wrap cooled cookies in plastic wrap; place in airtight container or freezer-weight resealable plastic bag. Freeze up to 1 month. Thaw cookies at room temperature before serving.

DOUBLE-DELIGHT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees. In small bowl, mix chopped peanuts, sugar and cinnamon; set aside. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls. Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape one cookie dough piece around one peanut butter ball, covering completely. Repeat with remaining dough and balls. Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of a drinking glass with cooking spray; press into remaining peanut mixture. Flatten each ball to 1/3-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough. Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered. Makes 24 servings. Approximate nutritional values per serving: 150 calories (50 percent calories from fat), 3 g protein, 16 g carbohydrate, 5 g sugar, 1 g dietary fiber, 8 g fat, 5 mg cholesterol, 115 mg sodium. Source: Carolyn Gurtz/43rd Pillsbury Bake-Off

DOUBLE DELIGHT PEANUT BUTTER COOKIES

Steps:

• 1. Heat oven to 375F
• 2. In small bowl mix chopped peanuts, granulated sugar and cinnamon. Set aside.
• 3. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 balls, about 1 inch each.
• 4. Cut cookie dough slices in half crosswise to make 24 pieces, flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
• 5. Roll each covered ball in peanut and sugar mixture. gently pat mixture completely onto balls. On non greased large cookie sheets, place balls 2 inches apart. Sprinkle any remaining peanut mixture evenly on tops of cookies, gently press into dough.
• 6. Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minutes before removing to cooling rack. Store tightly covered.

DOUBLE PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350°F. Beat butter, sugar and peanut butter in large bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in peanut butter chips; drop by scant 1/4 cupfuls onto ungreased cookie sheet, 6 cookies per sheet. Bake 12 to 16 minutes or until lightly browned around edges. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. About 1-1/2 dozen cookies.

DOUBLE CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• In a bowl, cream together butter, sugar and peanut butter; beat in eggs.
• Sift together flour, cocoa powder, baking powder, baking soda and salt; mix well with creamed mixture.
• On piece of waxed paper, form dough into a 2-inch diameter log.
• Chill, wrapped in waxed paper and foil, for 2 hours.
• Cut the log into 1/4-inch slices and bake 1 inch apart on ungreased baking sheet in a preheated 350°F oven for 10-12 minutes.

DOUBLE CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• 1. Preheat oven to 350F. Mix all ingredients for peanut butter cookies till thoroughly incorporated and soft dough forms. Roll into balls, and place onto non-stick sprayed cookie sheet. Using your fork tines, make criss cross patterns if desired, ontop of cookies, flatenng them alittle. Bake for 10-11 minutes.
• 2. Remove to cookie rack and immediately place 3 chocolate chips ontop of cookies towards the center. Continue with the rest of the cookies till all dough has been used.
• 3. Prepare your white chocolate buttercream by adding your chocolate chips into a glass bowl. Microwave on high at 10-15 second intervals stirring thoroughly in between, till chocolate has melted and is smooth, set aside. In a bowl add your softened butter, your conectioner's sugar, and your vanilla. Mix thoroughly. Add your melted white chocolate chips, and continue mixing till mixture is light and fluffly about 2-3 minutes.
• 4. Add white chocolate buttercream frosting to either your pastry bag or a ziplock bag. Pipe you white chocolate cream ensuring you cover the semi-sweet chocolate chips underneath. Enjoy!!

PJ'S DOUBLE PEANUT BUTTER COOKIES

Steps:

• Combine flour, soda and salt. Beat butter and peanut butter for 30 seconds, add sugar and brown sugar and beat until fluffy. Add dry ingredients and OJ. Beat well. Shape into 7 " long roll. Wrap in wax paper and chill thoroughly. Cut into 1/8-1/4" slices. Place 1/2 slices onto cookie sheet, spread each center with approx. 1 tsp of peanut butter, cover with remaining slice. Let stand until slightly softened, seal edges with fork. Bake 350 degrees 12-15 minutes or until done. Cool, remove-makes approx 40 cookies.