Double Chocolate Peanut Butter Cookies Recipes

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.

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.

Steps:

• Heat oven to 350 degrees.
• In large mixing bowl combine sugar, butter, shortening, peanut butter, egg and vanilla.
• Beat at medium speed until well blended.
• Add oats, flour and salt.
• Beat at low speed until soft dough forms.
• Stir in chips.
• Shape dough into 1 1/4 inch balls and place 2 inches apart on ungreased cookie sheet.
• Bake 10-14 minutes or until set.
• Immediately press peanut butter cup into the center of each cookie, reforming circular shape if edges crumble a bit.
• Let cool 2 minutes before removing from sheet.
• Cool completely before storing. Speed this up by transferring to refrigerator for 20 minutes or so.

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!

Steps:

• Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Beat the peanut butter, granulated sugar, light brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Stir in the chocolate chips.
• Put some granulated sugar in a small bowl. Shape tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly and make a crisscross pattern.
• Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.

Steps:

• Beat the butter in a large bowl with a hand mixer on medium speed until light and fluffy, about 1 minute. Add the confectioners' sugar, granulated sugar and salt and continue to beat on medium speed until pale and creamy, 2 minutes. Add the cocoa powder, vanilla and egg; mix on low to incorporate. Add the flour, beating on low speed until just incorporated (a few streaks is fine). Switch to a rubber spatula and fold in the chocolate chips.
• Turn out the dough onto a large piece of plastic wrap, form into a disk and wrap tightly. Refrigerate until firm, at least 2 hours.
• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• Generously dust the dough and work surface with flour. Roll out the dough to a 1/3-inch thickness; if the dough cracks around the edges, simply press it back together. Use cookie cutters to cut out the desired shapes. Place the cookies, 1 inch apart, on the prepared baking sheets.
• Bake until just beginning to brown around the edges, 15 to 20 minutes, rotating the baking sheets halfway through.
• Cool for 5 minutes on the baking sheets before removing the cookies to a wire rack to cool completely.

Steps:

• Preheat the oven to 375 degrees F.
• For the cookies: Whisk together the flour, cocoa powder, baking soda and salt in a large bowl. Beat the butter and brown sugar with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 6 minutes. Add the eggs to the butter mixture, one at a time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Fold in the chocolate chips by hand.
• Roll the dough into 6 balls (about 1 1/2 cups each). Divide 4 of the balls between 2 rimmed baking sheets (2 balls per sheet). Flatten them into 6-inch circles using your hands; make sure the circles are 2 inches apart. Bake until just set, 12 to 14 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely. Repeat with the remaining 2 balls of dough.
• For the frosting: Meanwhile, beat the butter and peanut butter with an electric mixer on medium speed in a large bowl until light and fluffy. Slowly add the confectioners' sugar about 1/2 cup at a time, beating between additions, until incorporated.
• Assemble the cake: Place a cookie on a cake stand or serving plate and spread the top with some frosting. Top with another cookie and more frosting; repeat with the remaining cookies and frosting, making sure the frosting on the top layer is spread smooth.
• For the ganache: Put the chocolate in a medium bowl. Bring the cream and butter to a boil in a small saucepan over medium heat. Pour over the chocolate and let stand for 5 minutes; stir until melted and smooth.
• Pour the ganache over the top of the cake, smoothing the top with a small offset spatula and letting it drip over the sides. Decorate the rim of the cake with the peanuts. Let stand at room temperature until the chocolate hardens, about 10 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk flour, cocoa, baking soda, and salt together in a medium bowl.
• Combine water and egg replacer in a small bowl. Mix well and let sit until thickened, about 1 minute.
• Cream vegan butter, white sugar, and brown sugar together in the bowl of a stand mixer until light and fluffy, about 3 minutes. Mix in egg replacer and vanilla. Gradually mix in dry ingredients until combined. Fold in chocolate chips.
• Transfer 1/2 of the dough into a well seasoned 10-inch cast iron skillet. Press down with your fingers to distribute evenly over the bottom of the skillet. Spread peanut butter over the dough. Press remaining dough on top of the peanut butter; it's okay if some peanut butter is poking through.
• Bake in the preheated oven until top is firm to the touch and dry and edges have started to pull away from the sides of the skillet, 35 to 40 minutes.
• Remove from the oven and let cool for 15 to 20 minutes before slicing; cookie will firm up as it cools.

Steps:

• Preheat oven to 350°F.
• In a bowl whisk together flour, cocoa powder, baking soda, and baking powder. In another bowl with an electric mixer cream butter, peanut butter, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in flour mixture and stir in chocolate chips and peanut-butter chips.
• Drop dough by level tablespoons 2 inches apart onto buttered baking sheets and bake cookies in batches in middle of oven 10 minutes. Cool cookies on racks.
• Cookies keep in airtight containers 5 days.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• In a large bowl, beat the butter and shortening together with an electric mixer until well combined. Beat in the white and brown sugar until the mixture is creamy, then beat the vanilla extract and eggs, followed by the cocoa powder. Beat until the mixture is even in color. In another bowl, whisk together the flour, baking soda, and salt; stir the flour mixture into the cocoa mixture until the dough is thoroughly mixed. Stir in the chocolate chips and 3/4 cup of peanut butter candies. Reserve the rest of the candy pieces.
• Cover the bowl with plastic wrap, and refrigerate the cookie dough until chilled, at least 45 minutes. Drop dough by tablespoon onto the prepared baking sheets. Gently press a few more candy pieces into the top of each cookie.
• Bake in the preheated oven 8 to 9 minutes; cool on baking sheets for 1 to 2 minutes before finishing cooling on racks.

Steps:

• Heat oven to 375°F. Beat peanut butter, sugars, butter and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and baking soda. Stir in peanuts (dough will be stiff).
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl whisk together flour, cocoa powder, baking soda, and baking powder.
• In another bowl with an electric mixer cream butter, peanut butter, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in flour mixture and stir in chocolate chips and peanut butter chips.
• Drop dough by level tablespoonfuls 2 inches apart onto buttered baking sheets and bake cookies in batches in the middle of oven 20 minutes. Cool cookies on racks. Cookies keep in airtight containers for about 5 days.

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.

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.