Salted Double Chocolate Peanut Butter Cookies are rich, flavorful, and easy to make. They are sweet, a little savory, and full of texture. This cookie recipe calls for natural peanut butter, which gives the cookies a natural peanut taste without tasting artificial. This easy recipe is made for chocolate and peanut butter lovers. Experience rich chocolate, peanut butter, and sea salt in every umami bite of Salted Double Chocolate Peanut Butter Cookies!
How to Make Salted Double Chocolate Peanut Butter Cookies
Making a batch of Salted Double Chocolate Peanut Butter Cookies is almost too easy. It calls for ingredients you probably already have on hand and doesn't require any special cookware.
To make a batch of cookies, preheat oven to 360°F. In a large mixing bowl, cream together the butter, sugars, and peanut butter until smooth. Slowly add vanilla extract (I personally love Nielsen-Massey) and carefully beat in the eggs one at a time. Mix in cocoa powder just until mixed -- be careful to not over mix.
In a separate mixing bowl, whisk flour, baking soda, and salt. Then, slowly stir the flour mixture into the butter mixture (again, without over mixing). Once you have a nice consistency, fold in chocolate chips. I like to save a half cup of chocolate chips to add to the tops of the cookie dough balls to make the cookies even more chocolatey.
Once your dough is ready, use a cookie scoop or spoon to form cookie dough balls and place them onto an ungreased baking sheet. You can also line your baking sheet with parchment paper to reduce the mess. Before you place the sheets into the oven, sprinkle finishing salt (Maldon is my personal favorite) on each cookie dough ball.
Place the cookies in the oven to bake for 12-14 minutes. I know it's tempting, but allow cookies to cool slightly for 1-2 minutes, then transfer cookies to a wire rack to cool completely. I recommend enjoying them with a cold glass of milk or red wine.
How to Store Cookies
Cookies have two lifecycles: pre-oven and post-oven. You can enjoy fresh cookies all the time if you plan ahead. It doesn't take a lot of work and it pays dividends for as long as you have cookie craving (as in, always).
How to Freeze Cookie Dough
If you don't think you can eat an entire batch of cookies, I recommend freezing your cookies. This will allow you to make one single batch and bake as you need, so you don't have to commit to an entire 30-40 cookies in one week.
To freeze cookies, follow these simple steps:
- Simply make a batch of cookie dough.
- Scoop cookie dough balls using your cookie scoop.
- Place the balls on a parchment-lined baking sheet that will easily fit in your freezer. They can be arranged very close together since they aren't going into the oven.
- Place the cookie dough balls into the freezer and freeze for 1-2 hours or until completely frozen solid.
- Remove the balls and place them in an airtight container or bag. Label the container or bag with the date.
- Keep frozen for 4-6 weeks. Before baking, allow the cookie dough to thaw for a couple of hours.
Do You Love Cookies?
Do you love these Salted Double Chocolate Peanut Butter Cookies? Rate the recipe and tell me more in the comments below!Print
Salted Double Chocolate Peanut Butter Cookies is a mouthful of words and sweet, decadent cookie. They are sweet, a little savory, and full of texture. This cookie recipe calls for natural peanut butter, which gives the cookies a natural peanut taste without tasting artificial. This easy recipe is for all the chocolate peanut butter lovers!
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter, softened (2 sticks)
- ½ cup granulated sugar
- 1 cup brown sugar
- ½ cup natural peanut butter (example)
- 2 eggs, room temperature
- 2 tsp vanilla extract
- ⅔ cup cocoa powder
- 2 cups semi-sweet or dark chocolate chips
- Finishing salt (e.g. Maldon)
Preheat oven to 360°F.
In a large mixing bowl, cream butter, granulated sugar, brown sugar, and peanut butter together until smooth. Add vanilla extract and beat in the eggs one at a time. Mix in cocoa powder just until mixed.
In a separate mixing bowl, whisk flour, baking soda, and salt. Slowly stir the flour mixture into the butter mixture without over mixing. Fold in chocolate chips.
Using a cookie scoop or spoon, form cookie dough balls with 2 tablespoons of dough each and place 3 inches apart onto an ungreased baking sheet. Sprinkle finishing salt on each cookie dough ball before placing in the oven.
Place in the oven to bake for 12-14 minutes. Allow cookies to cool slightly for 1-2 minutes, then transfer cookies to a wire rack to cool completely.
Keywords: double chocolate chip cookies, peanut butter chocolate cookies, chocolate chip cookies, peanut butter cookies, salted double chocolate peanut butter cookies
Hi friend! My posts may contain affiliate links. If you buy something through these links, you won’t pay any extra, but we will get a small commission. This keeps Pasta Ragazza active. Thank you!