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Irresistible Double Peanut Butter Cookies

Irresistible Double Peanut Butter Cookies

Two layers of peanut butter—creamy PB and peanut butter chips—make these cookies rich, soft, and totally addictive.
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Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 28

Ingredients
 

Main Ingredients

  • 0.5 cup unsalted butter, softened
  • 1 cup creamy peanut butter
  • 0.75 cup packed light brown sugar
  • 0.5 cup granulated sugar
  • 1.8 oz beaten egg about 1 large egg
  • 1.5 tsp pure vanilla extract
  • 1.75 cup all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp fine salt
  • 1 cup peanut butter baking chips
  • 0.5 cup roasted peanuts, chopped optional for extra crunch

Instructions

Preparation Steps

  • Heat oven to 350°F. Line two baking sheets with parchment paper.
  • Whisk flour, baking soda, baking powder, and salt in a medium bowl.
  • Beat butter, peanut butter, brown sugar, and granulated sugar until creamy and fluffy, 2–3 minutes.
  • Mix in the beaten egg and vanilla until smooth, scraping the bowl as needed.
  • Add dry ingredients to the bowl and mix on low just until the dough comes together.
  • Fold in peanut butter chips and chopped peanuts until evenly distributed.
  • Scoop 1.5-tablespoon portions, roll into balls, and place 2 inches apart on sheets.
  • Flatten gently with a fork in a crisscross pattern. Chill 10 minutes for thicker cookies, if desired.
  • Bake 10–12 minutes until edges set and tops look dry. Cool 5 minutes, then move to a rack.

Notes

Variation: Swap creamy peanut butter for crunchy, or drizzle cooled cookies with melted dark chocolate. Storage: Keep airtight at room temperature for 4 days, or freeze baked cookies up to 2 months.
This recipe is an original creation inspired by classic Irresistible Double Peanut Butter Cookies flavors. All ingredient ratios and instructions are independently developed.