Of course! Double Peanut Butter Cookies are the ultimate treat for peanut butter lovers. They get their name from using peanut butter twice: once in the dough and again with chopped peanuts or peanut butter chips.
This recipe yields incredibly soft, chewy cookies with a rich, salty-sweet peanut flavor and a delightful texture.
The Ultimate Double Peanut Butter Cookies
This recipe is designed for a classic, soft, and chewy cookie.
Ingredients
· 1 ¼ cups (156g) all-purpose flour
· ¾ tsp baking soda
· ½ tsp baking powder
· ¼ tsp salt
· ½ cup (1 stick / 113g) unsalted butter, softened to room temperature
· 1 cup (250g) creamy peanut butter (not natural/oily style for best results)
· ¾ cup (150g) packed light brown sugar
· ¼ cup (50g) granulated sugar
· 1 large egg, at room temperature
· 1 tsp vanilla extract
· For the “Double”:
· ⅔ cup peanut butter chips OR
· ⅔ cup dry-roasted peanuts, roughly chopped
Instructions
1. Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Cream Wet Ingredients: In a large bowl using a hand mixer or a stand mixer with the paddle attachment, beat the softened butter, peanut butter, brown sugar, and granulated sugar together on medium speed until smooth and creamy, about 2-3 minutes.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, scraping down the sides of the bowl as needed.
5. Combine Dry and Wet: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Add the Mix-In: Using a rubber spatula, gently fold in the peanut butter chips or chopped peanuts until evenly distributed throughout the dough.
7. Scoop and Shape: Scoop the dough using a 1.5-tablespoon cookie scoop (or a heaping tablespoon). Roll the dough into balls and place them about 2 inches apart on the prepared baking sheets. For that classic criss-cross pattern, gently press down on each dough ball with the tines of a fork, then press again in the opposite direction to create a grid.
8. Bake: Bake for 9-11 minutes, or until the edges are just set and lightly golden. The centers will still look very soft and slightly underbaked – this is the secret to a chewy cookie!
9. Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. They will continue to set during this time. Then, transfer them to a wire rack to cool completely.
Tips for the Best Cookies
· Do Not Overbake: This is the most important rule. Take them out when they still look a little doughy in the middle.
· Room Temperature Ingredients: Using room temperature egg and butter helps them emulsify with the sugars, creating a better texture.
· Chill the Dough (Optional): If your dough is too soft or sticky to handle, chilling it for 30 minutes will make it easier to roll and create a slightly thicker cookie.
· The Criss-Cross: Flattening with a fork is traditional for peanut butter cookies. It ensures they bake evenly and gives them their iconic look.
· Peanut Butter Choice: Standard supermarket peanut butter (like Jif or Skippy) works best as it’s stabilized and has a consistent fat and sugar content. Natural peanut butter can make the cookies spread more and alter the texture.
Variations
· Triple Peanut Butter: Use both ⅓ cup peanut butter chips AND ⅓ cup chopped peanuts.
· Chocolate-Peanut Butter: Replace the peanut butter chips with an equal amount of semi-sweet chocolate chips.
· Stuffed Cookie: Take two small scoops of dough, press a miniature peanut butter cup into the center of one, and top with the second scoop. Seal the edges and bake as directed.
Enjoy your delicious, homemade double peanut butter cookies