Peanut Butter Double Chip Cookies
Submitted by benny1
Peanut butter double chip cookies stir chunky peanut butter, salted peanuts, semi-sweet chocolate chips, and butterscotch chips into a tender brown sugar dough. Three textures in every bite.
YIELD
48 servingsPREP
10 minCOOK
12 minREADY
22 minThese are loaded peanut butter cookies, the kind that pile on every kind of chip and nut at once. Chunky peanut butter carries the base flavor. Salted peanuts add fresh crunch. Then two kinds of chips, semi-sweet chocolate and butterscotch, get folded in for the double-chip name. The butterscotch is the secret weapon: it bridges the salty peanut and sweet chocolate notes with a caramel link that ties everything together.
Use chunky peanut butter, not creamy. The peanut chunks distribute through the dough and give the cookies their characteristic gritty texture and pockets of nut. Creamy peanut butter produces a smoother cookie that loses the textural personality this recipe leans on.
Brown sugar only, no white sugar. The molasses in brown sugar keeps these cookies tender and chewy at the center. White sugar would push them toward crisp territory, which is the wrong texture for this style. Pack the brown sugar firmly in the measuring cup.
Drop by rounded teaspoons, not heaping tablespoons. Small cookies are easier to handle and bake more evenly when packed with chips and nuts. Heaping tablespoons stay raw in the center while edges burn.
Remove from the cookie sheet right away. The recipe is specific about this. Cookies left to cool on a hot sheet keep cooking from below, going from chewy to dry in three minutes. Move to a wire rack the moment they leave the oven.
Pro Tips
- Use room-temperature butter, not melted. Melted butter spreads the cookies flat and greasy.
- Salted peanuts are the right call. They cut the cookies’ sweetness and bring out the chocolate.
- Bake 9 minutes for chewy, 12 for crisp. Pick your texture.
- Store with a slice of bread in an airtight container for soft cookies that last a week.
Variations
- Swap butterscotch chips for white chocolate chips for a different sweet contrast.
- Press a Hershey’s Kiss into each warm cookie right out of the oven for blossom-style cookies.
- Sandwich two cooled cookies with peanut butter frosting for a treat-yourself version.
Ingredients
Directions
Preheat oven to 350℉ (180℃). Cream butter and brown sugar until light and fluffy.
Add peanut butter and eggs. Mix well. Stir in flour and baking soda and blend well.
Add peanuts and chips. Mix just until blended.
Drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet.
Bake 9 to 12 minutes or until golden brown. Remove right away from cookie sheet and cool on wire rack.
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