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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Servings:
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.