Double Peanut Butter Chocolate Chip Cookies

I am absolutely obsessed with peanut butter and chocolate. It is the single greatest combination in the world.

These cookies are chewy, moist and delicious. I practically ate the entire thing myself. Seriously, they are that good!

If you are doing any holiday baking this year, you definitely want to add these to your list. I will say though, the key is to make sure your butter and peanut butter are room temperature.


1 cup butter, softened

1/2 cup peanut butter

1 cup packed brown sugar

1/2 cup white sugar

2 eggs

2 tablespoons light corn syrup

2 tablespoons water

2 teaspoons vanilla extract

2 ¼ cups all-purpose flour

¼ cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped semisweet chocolate

1 cup mini chocolate peanut butter cups


Preheat oven to 375 degrees.

In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth.

​​ Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla.

Combine the flour, cocoa powder, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chips and peanut butter cups. Drop by 1/4 cupfuls 3 inches apart onto un-greased baking sheet.

Bake for 9-10 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

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