Chocolate
Salted Double Chocolate Peanut Butter Cookies
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53 Reviews
Sophia A.
February 10, 2021
These cookies are super easy and fantastic, accessible to beginners. I recommend creaming the butter and sugar well for the base. I added flour until it started to come together like a dough, it looked a little more like a batter initially.
If you half the sugar, and keep the rest of the recipe as is, you end up with little peanut chocolate cookie-cake clouds. Highly recommend.
If you half the sugar, and keep the rest of the recipe as is, you end up with little peanut chocolate cookie-cake clouds. Highly recommend.
Tyler W.
August 23, 2020
Very good! I happened to have all the ingredients (except for the peanuts which I left out) and they were great. Not too sweet, excellent. I did scorch the first batch a bit, 14 minutes was too long. I did 11 minutes on the next batch and they were perfect.
Erika H.
May 8, 2019
These cookies are a big disappointment! Followed the recipe to the letter, but the first batch did not spread like they should. The second I pressed down like a normal peanut butter cookies, however, the chocolate overpowers the peanut butter and you can't taste it. Just another chocolate cookie. Will not make again.
Sara N.
February 21, 2018
I baked these cookies according to the recipe, but without adding the peanuts or chocolate chips--it came out perfectly light and sweet!
Rachel D.
December 9, 2014
These cookies will change your life. Even after I "veganized" them and made them GF they still came out AMAZING! That is a christmas miracle!
Mike
February 23, 2014
These were great! I followed the recipe as stated and they came out perfectly. They didn't spread as much during baking as I had anticipated, but they were cooked perfectly and tasted delicious.
KarenSue
August 3, 2013
Not sure what I did wrong, but I used a cookie scoop, and the shape never changed. Ended up as very mounded cookies, not flat at all. They seem more like brownie bites than cookies. Three teenage boys and a husband aren't devouring them, so that is never a good sign. The flavor is OK, but I don't like the mounded cookie at all. Oh well, worth a try!
Mrs. L.
December 20, 2012
Awesome recipe!!!!!! I added a little extra sea salt on top!! Yummy!!!!!!!!!
Greiser
August 22, 2012
Made the cookies just as the recipe stated. They were awesome. Made one batch then had to make another to send to my daughter.
Cinnamonbark
May 9, 2012
oooh, I wonder why natural peanut butter won't work! Hm...I wonder if it's because it doesn't have palm oil in it, which is great for baking. Maybe it's a peanut butter vs peanut butter 'spread' thing? (spread having palm oil in it and all...hm!) Just a thought!
judy
October 28, 2018
Interesting thought about the palm oil. I would have automatically used natural peanut butter. I get mine fresh ground each week. I wonder if adding a couple of tbsp butter would help with the dough being less stiff so they spread when baking. Hmmmm
aepk
April 11, 2012
I omitted the peanuts. i would say it turned out okay, but nothing spectacular. i think i'd be more inclined to just add cocoa to my fav peanutbutter cookie recipe and call it a day.
Dr. S.
November 14, 2011
Made these exactly as written, except that I subbed peanut butter chips for peanuts. SO, SO, SO GOOD!!!
the M.
August 30, 2011
These are now known as Irene cookies in our house. Made a batch before we lost power and enjoyed them immensely while power was out for 3 days. Delicious blend of chocolate and peanut butter with delightful sweet salty taste. If you haven't made these yet, don't waste anymore time!!!!!!
ChiFoodLover
April 5, 2011
I made these cookies this weekend and LOVED them! Thanks for sharing such a delicious twist on one of my favorite cookies.
Blissful B.
March 27, 2011
I made these cookies yesterday & they are fabulous! Rich, salty, chocolate & peanut flavors in a wild & wonderful combination. I waited until today to write my review, to test the next-day texture. They're still soft and delicious. I did roll the dough into balls before placing them on the cookie sheet, so they came out of the oven domed, rather than flat. Maybe that kept them softer? Either way, this recipe is a new favorite.
Stephanie G.
February 25, 2011
The first day these were great...everyone liked them. The second day the texture turned and they were no longer worth the calories! I did not use natural peanut butter, so I am completely flummoxed about what could have happened to them. SO sad because I used Vahlrona cocoa and you know how much that is.
Julianna
February 14, 2011
I have a similar cookie that I came up with to deconstruct the Ohio Buckeye candy. I didn't use nuts in mine, which would be delightful.
vvvanessa
February 12, 2011
this recipe is great for anyone who might need to substitute in gluten-free flour. i used 6 ounces of a blend of white rice, tapoica, sorghum, and brown rice flours. the texture is great, the flavors are great, the smell is great while they're cooking. great recipe, food blogga!
Julianna
October 11, 2010
I used the recipe but did a different technique, all dry ingredients including sugar (half brown) mixed then butter creamed with peanut butter, vanilla and eggs. Then I mixed the two together by hand. I got a puffed cookie which is delightful, not a flat one. Delicious flavors.
lillianpreston
September 17, 2010
I adore this recipe... texture of brownie bites - hint of peanut butter and the note of salt to top it off! have made it 2-3 times now and i don't keep peanuts in the house so i use 1 cup of chunky peanut butter as a substitute. (accomplishes 2 ingredients with one!)
jlffool
April 16, 2010
Nothing better than a good peanut butter cookie! (With chocolate, even better!)
ZiggyPiecrust
February 26, 2010
I've made these twice now to RAVE reviews. Followed the advice of others and halved the peanuts and chocolate chips and they were perfect. They get better like most things after a day or two - if they last that long. The sea salt is the piece de resistance.
BadgerBakery
February 10, 2010
I made these with Jif, and both the flavor and texture were excellent. I thought the chocolate and peanut butter married quite well, and they were not hard at all--I used a convection oven and took them out at 12 minutes. Let crumbly than most PB cookies. I used a generous sprinkle of Kosher salt on top, which I think helped the flavors bloom.
coffeefoodwrite
February 5, 2010
Wow! These look amazing. I'm looking forward to trying them -- what a wonderful combination...
Rissi
December 16, 2009
I just made these cookies for a party. The idea sounded fantastic, but somehow the actual flavor wasn't that great. The texture and appearance were good, but the chocolate and peanut butter flavors kind of competed and neither won. I concluded that the two flavors are better together when each one remains pure (like a reese's bar, where the chocolate and peanut butter are separate but you eat them together).
Tara01
December 11, 2009
Decent, but not as good as other chocolate peanut butter cookie recipes that I've tried. I would reduce the peanuts to 1/4 cup (or eliminate them altogether), and add more salt than suggested. The cookie ended up a little on the hard side, even when removed from the oven when pretty soft (about 11 minutes, for me). Not much of a peanut buttery taste either.
Bristow
November 10, 2009
I made this recipe last night and was pretty disappointed with the results. There were way too many peanuts and chocolates chips to the point the batter could not hold them all. I would strongly give the recipe a thumbs down until the recipe has been refined to fix the ratio of dough to peanuts & chocolate chips. The final result was fine, but nothing special. Good flavors, but the overabundance of chocolate and peanuts meant the cookies were more peanuts & chocolate chips than cookie. And I'm one of those people who ALWAYS add 25% chocolate chips to the chocolate chip dough after baking a few samples and finding there just isn't enough chips per cookie.
Skylor P.
November 1, 2009
I LOVE cookies, more than most foods, and this recipe makes me want a cookie right now! Sea salt on cookies makes them better than the rest. I just posted an entire post dedicated to cookies on www.myyoganutrition.com and would love to add this to it!
Food B.
November 1, 2009
Thanks for making the cookies with the all natural peanut butter, happycooker! It's great to know that they turned out well. I really appreciate your effort and thoughtful feedback. Thanks again. PS- No worries about the name. "Blogga" is a Rhode Island thing. :)
mariaraynal
November 1, 2009
I adore sea salt on sweet treats, and peanut butter plus chocolate has long been a favorite. I'm not a huge baker but these cookies are on the list!
WinnieAb
October 30, 2009
These look delicious; I'd have a hard time not using natural pnut butter tho...
Food B.
October 29, 2009
Thank you all for your comments! Lacerise-- I say not to use natural pb because in general it doesn't bake as well. Unlike processed peanut butter, which is thicker, natural peanut butter usually causes cookies to spread more and adversely affects the texture.
lacerise
October 29, 2009
it's been a few decades since i bought any peanut butter with ingredients other than peanuts and salt. this cookie may taste great, but are you promoting use of a product that is not "natural"?
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