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    The Heirloom Pantry » Recipes » Sweets

    Salted Double Chocolate Peanut Butter Cookies

    Published: Apr 13, 2020 · Modified: Feb 8, 2024 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

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    Salted Double Chocolate Peanut Butter Cookies are rich, flavorful, and easy to make. They are sweet, a little savory, and full of texture. This cookie recipe calls for natural peanut butter, which gives the cookies a natural peanut taste without tasting artificial.

    Salted Double Chocolate Peanut Butter Cookies.
    Salted Double Chocolate Peanut Butter cookie dough on baking sheet flatlay.

    This easy recipe is made for chocolate and peanut butter lovers. Experience rich chocolate, peanut butter, and sea salt in every umami bite of Salted Double Chocolate Peanut Butter Cookies!

    Jump to:
    • Key Ingredients
    • How to Make Salted Double Chocolate Peanut Butter Cookies
    • Substitutions
    • Variations
    • Storage
    • How to Freeze Cookie Dough
    • Baking Tips for the Best Cookies
    • Related Recipes
    • Do You Love This Recipe?
    • 📖 Recipe
    Salted Double Chocolate Peanut Butter Cookies flatlay.

    Key Ingredients

    • All-purpose flour - the foundation for the cookies.
    • Baking soda - Helps the cookie dough spread.
    • Butter - room temperature butter is best for the cookie dough texture and adds a buttery flavor. Use European or American butter. European has a higher fat content resulting in a crisper, buttery cookie. American butter has higher water content, which will make the cookie less buttery but still delicious.
    • Granulated sugar - Adds sweetness and helps the cookies spread as the sugar melts.
    • Brown Sugar - Adds moisture to the cookie dough.
    • Natural peanut butter - Adds the salty peanut butter flavor to the cookies.
    • Eggs - Binds the ingredients together. Use a room temperature egg so it spreads evenly in the cookie dough.
    • Vanilla extract - Vanilla extract adds complexity and sweetness to the cookie dough. For a stronger vanilla flavor, use vanilla bean paste.
    • Cocoa powder - Adds extra chocolate flavor to the cookies.
    • Chocolate chips - We recommend semi-sweet chocolate chips because they are the perfect combination of sweet and rich.

    How to Make Salted Double Chocolate Peanut Butter Cookies

    • Heat the oven - preheat oven to 350°F.
    • Mix wet ingredients - In a large mixing bowl, cream together the butter, sugars, and creamy peanut butter until smooth. Slowly add vanilla extract (I personally love Nielsen-Massey) and carefully beat in the eggs one at a time. Mix in cocoa powder just until mixed -- be careful to not over mix.
    • Whisk Dry Ingredients - In a separate mixing bowl, whisk flour, baking soda, and salt.  
    • Mix wet and dry ingredients - Then, slowly stir the flour mixture into the butter mixture (again, without over mixing). Once you have a nice consistency, fold in chocolate chips. I like to save a half cup of chocolate chips to add to the tops of the cookie dough balls to make the cookies even more chocolatey.
    Salted Double Chocolate Peanut Butter cookie dough on baking sheet with cookie dough scooper.
    • Make cookie dough balls then place on baking sheet - Once your dough is ready, use a cookie scoop or spoon to form cookie dough balls and place them onto an ungreased baking sheet. You can also line your baking sheet with parchment paper to reduce the mess. Before you place the sheets into the oven, sprinkle finishing salt (Maldon is my personal favorite) on each cookie dough ball.
    • Bake cookies then enjoy - Place the cookies in the oven to bake for 12-14 minutes. I know it's tempting, but allow cookies to cool slightly for 1-2 minutes, then transfer cookies to a wire rack to cool completely. I recommend enjoying them with a cold glass of milk.

    Hint: use an aluminum baking sheet for even heating and line the baking sheet with parchment paper to minimize sticking and cleanup time. Place a single baking sheet on the center rack for even baking.

    Substitutions

    • Gluten-free - Use gluten-free all-purpose flour to make these cookies gluten free. We recommend this gluten free flour for the best results.
    • Vanilla bean paste - Use vanilla bean paste instead of vanilla extract for a richer vanilla flavor.
    • Dark chocolate chips - If you prefer the intensely flavored and lightly bitter taste of dark chocolate, use dark chocolate chips instead of semi-sweet.
    • White chocolate chips - Replace the semi-sweet chocolate chips with white chocolate chips or toffee bits for added sweetness.
    • Peanut butter chips - Use peanut butter chips if you want the cookies to taste more nutty and less chocolatey.

    Variations

    • Extra chocolatey - If you want to make these peanut butter chocolate cookies even more chocolatey, add another half cup of chocolate chips to the dough.
    • Walnuts - Add walnuts for an extra hearty and rich crunch.
    Salted Double Chocolate Peanut Butter Cookies flatlay.

    Storage

    Cookies have two lifecycles: pre-oven and post-oven. You can enjoy fresh cookies all the time if you plan ahead. It doesn't take a lot of work and it pays dividends for as long as you have cookie craving (as in, always).

    Once cookies are baked, keep them in an airtight container or bag or under a cloche. They will stay good for 5-7 days.

    How to Freeze Cookie Dough

    If you don't think you can eat an entire batch of these easy peanut butter chocolate chip cookies, I recommend freezing your cookies. This will allow you to make one single batch and bake as you need, so you don't have to commit to an entire 30-40 cookies in one week.

    1. Simply make a batch of cookie dough.
    2. Scoop cookie dough balls using your cookie scoop.
    3. Place the balls on a parchment-lined baking sheet will easily fit in your freezer. They can be arranged very close together since they aren't going into the oven.
    4. Place the cookie dough balls into the freezer and freeze for 1-2 hours or until completely frozen solid.
    5. Remove the balls and place them in an airtight container or bag. Label the container or bag with the date.
    6. Keep frozen for 4-6 weeks. Before baking, allow the cookie dough to thaw for a couple of hours.

    Baking Tips for the Best Cookies

    • Use room temperature butter for soft and chewy cookies. Room temperature butter is soft and pliable, but not melted.
    • Use brown sugar to add moisture to the cookies. This maintains their soft cake-like center for a few days.
    • Make your cookies the same size to ensure the cookies have the same texture. If you make all of the cookies larger (e.g. 2 tablespoons) or smaller (e.g. ½ tablespoon), be sure to adjust the bake time.
    • Don't over-mix ingredients to ensure the cookies spread evenly and have a light texture. Over mixing can make the cookies tough.
    • Bake on the middle rack for even cooking. If baking more than one sheet of cookies, place the racks in the top and bottom thirds of the oven. Rotate the baking sheets from top to bottom halfway through baking to ensure the cookies bake evenly.
    • Cool down the cookies before storing to ensure the cookies maintain their texture. The steam from hot cookies will make the cookies soggy.

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      Crispy Chewy Chocolate Chip Walnut Cookies
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      Heart Shaped Valentines Cookies (Chocolate Dipped)
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    • Miso toffee browned butter chocolate chip cookies on a parchment paper-lined baking tray with a spoonful of miso.
      Miso Toffee Chocolate Chip Cookies

    Do You Love This Recipe?

    Love these double chocolate peanut butter cookies recipe? Please leave a 5-star rating in the recipe card below & consider leaving a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your homemade cookies!

    📖 Recipe

    Salted Double Chocolate Peanut Butter Cookies.
    Print Recipe Pin Recipe
    5 from 32 votes

    Salted Double Chocolate Peanut Butter Cookies

    Salted Double Chocolate Peanut Butter Cookies is a mouthful of words and sweet, decadent cookie. They are sweet, a little savory, and full of texture. This cookie recipe calls for natural peanut butter, which gives the cookies a natural peanut taste without tasting artificial. This easy recipe is for all the chocolate peanut butter lovers!
    Prep Time15 minutes mins
    Cook Time14 minutes mins
    Total Time29 minutes mins
    Course: Desserts, Sweets
    Cuisine: American
    Servings: 30 cookies
    Calories: 180kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 whisk
    • 1 mixing bowl
    • 1 handheld mixer
    • 1 cookie dough scooper
    • 1 parchment paper
    • 1 baking sheet
    • 1 cooling rack

    Ingredients 

    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon kosher or sea salt
    • 1 cup butter softened (2 sticks)
    • ½ cup granulated sugar
    • 1 cup brown sugar
    • ½ cup natural peanut butter example
    • 2 eggs room temperature
    • 2 teaspoon vanilla extract
    • â…” cup cocoa powder
    • 2 cups semi-sweet or dark chocolate chips
    • Finishing salt e.g. Maldon
    Prevent your screen from going dark

    Instructions

    • Heat the oven - Preheat oven to 350°F.  
    • Mix wet ingredients - In a large mixing bowl, cream butter, granulated sugar, brown sugar, and peanut butter together until smooth. Add vanilla extract and beat in the eggs one at a time. Mix in cocoa powder just until mixed. 
      1 cup butter, ½ cup granulated sugar, 1 cup brown sugar, ½ cup natural peanut butter, 2 eggs, 2 teaspoon vanilla extract, ⅔ cup cocoa powder
    • Whisk dry ingredients - In a separate mixing bowl, whisk flour, baking soda, and salt.
      2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon kosher or sea salt
    • Mix dry and wet ingredients - Slowly stir the flour mixture into the butter mixture without over mixing. Fold in chocolate chips.
      2 cups semi-sweet or dark chocolate chips
    • Place cookie dough balls on baking sheet - Using a cookie scoop or spoon, form cookie dough balls with 2 tablespoons of dough each and place 3 inches apart onto an ungreased baking sheet. Sprinkle finishing salt on each cookie dough ball before placing in the oven.
      Finishing salt
    • Bake cookies - Place in the oven to bake for 12-14 minutes. Allow cookies to cool slightly for 1-2 minutes, then transfer cookies to a wire rack to cool completely. 

    Notes

    Storage
    • Keep cookies in an airtight container or bag or under a cloche. They will stay good for 5-7 days.

    Nutrition

    Calories: 180kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 150mg | Potassium: 159mg | Fiber: 2g | Sugar: 16g | Vitamin A: 35IU | Calcium: 30mg | Iron: 2mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

    Reader Interactions

    Comments

    1. Lezlie culton

      June 12, 2023 at 4:26 am

      5 stars
      Do the cookies freeze well after being made?

      Reply
      • Kathleen Higashiyama

        August 04, 2023 at 12:07 pm

        Hi Lezlie, great question! Yes, you can bake and freeze in an air-tight bag for up to 3 weeks. Just let the cookies cool first, then arrange in a sealable bag in a single layer, push out all of the air, and store in the freezer. Let us know how you like them! - Kat & Alec

        Reply
    2. Chrystal

      March 19, 2023 at 4:02 pm

      5 stars
      I don’t ever leave comments! These cookies are so delicious! I will be making these ones again.

      Reply
      • Kathleen Higashiyama

        March 20, 2023 at 9:33 am

        Oh my goodness, thank you, Chrystal! We're thrilled to hear you enjoyed them. Thank you for trying our recipe & leaving a review!

        Reply
    3. Roxanne

      March 05, 2023 at 3:35 pm

      Can I substitute regular peanut butter for the natural peanut butter?

      Reply
      • Kathleen Higashiyama

        May 24, 2023 at 11:26 am

        Yes! We use natural peanut butter.

        Reply
    4. Leslie

      September 30, 2020 at 6:38 pm

      5 stars
      I don’t know if this cookie can be more perfect! Great blend of the PB & chocolate flavor. I did a 50/50 blend of semi & dark chips. Baked for 13 min and they were so soft inside with the lightest crisp on the outside. Salting them on top was another bonus! I was able to make 41 cookies from the batch so we’ll box some up for friends and go doorbell ditch them these beauties!

      Reply
    5. Nizar

      July 25, 2020 at 4:22 pm

      5 stars
      I loved making these the first time! It was the first time I've ever made cookies from scratch and they turned out great, love the easy to follow descriptions ?

      Reply
    6. Ana

      April 22, 2020 at 5:42 pm

      5 stars
      Double chocolate + peanut butter is the perfect combo - I'm always craving some sort of chocolate and these cookies definitely would satisfy my chocolate cravings. Pinning to bake later!

      Reply
      • pastaragazza

        April 23, 2020 at 8:50 pm

        5 stars
        Thank you, Ana! I hope you love them -- they're so chocolatey!

        Reply
    7. Jamie

      April 17, 2020 at 5:58 pm

      5 stars
      Kat! I’ve been baking so much lately and now I can add a new recipe to my rotation! Pinning for later!

      Reply
      • pastaragazza

        April 18, 2020 at 10:32 am

        5 stars
        I hope you love them, Jamie! They're very chocolatey & rich 🙂

        Reply
    8. Lori

      April 17, 2020 at 3:39 pm

      5 stars
      These cookies totally satisfy my highly needy chocolate cravings! The best!

      Reply
      • pastaragazza

        April 18, 2020 at 10:31 am

        5 stars
        Thank you, Lori! I'm so glad you like them. They're made for chocolate peanut butter lovers!

        Reply
    9. Alec

      April 13, 2020 at 9:56 pm

      5 stars
      Extra chocolatey and delicious!

      Reply
      • pastaragazza

        April 13, 2020 at 10:01 pm

        5 stars
        I'm glad you like them! They are the perfect cookie for chocolate lovers!

        Reply
    5 from 32 votes (20 ratings without comment)

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    Alec and Kat with Paisley and Peeps on the beach

    We're Kat and Alec, the culinary duo behind The Heirloom Pantry, where family recipes from our Italian and Japanese heritage meet fresh California ingredients and Hawaiian sunshine. Our chef-tested dishes help you conquer weeknights and wow guests with effortless entertaining. Join us on this delicious journey – let's cook up confidence, together!

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