These cookies were the first thing sold out when I sold treats at my local farmers market! I have a firm opinion on the peanut butter and chocolate combination- there is absolutely nothing better and nothing can ever change my mind! If you’re reading this right now, I’m guessing you might agree. In honor of this heavenly duo, I created a recipe that twists these two flavors together. It’s nice being able to have part of the cookie just peanut butter, and part just chocolate, but still get to enjoy the twisted section in the middle. This recipe is accidentally gluten free, but tastes better than any flour- filled (and gluten free) cookie I’ve ever had! but flour can be added if the batter appears too runny. For more advice, content, and bonus recipes, check out my Instagram page @graces_messy_kitchen !
Before you get started, here are some important notes!!
- You can use smooth or crunchy peanut butter, whatever you'd like!!
- The batters will be pretty different in consistency. The peanut butter is more crumbly and the chocolate is more sticky. Despite this, they bake pretty similarly!
- For the peanut butter, add the baking soda last!
Ingredients:
For peanut butter batter:
•1 cup peanut butter (any kind works!)
• 1 cup brown sugar
• 1 tsp vanilla
• 1 egg
• 1 tsp baking soda
For chocolate batter:
•1 1/2 cups powdered sugar
• 3/4 cup cocoa powder
• 1 tsp baking soda
• 1 egg
• 2/3 cup chocolate chips
• 1 pinch salt
• 1 tsp vanilla
Directions:
Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl, cream together peanut butter and brown sugar. Add in the egg and vanilla until well combined. Mix in baking soda. Set batter aside.
In a separate bowl, stir together salt, baking soda, cocoa powder, and powdered sugar. Mix in the egg and vanilla. Fold in chocolate chips.
Using a batter scoop or you hands, fill half the scoop with peanut butter batter, and half with the chocolate batter. Make sure they stick together as the batters are a bit different in consistency. Place evenly spaced at least 2” apart on a baking sheet lined with parchment paper.
Bake in the oven for 10-12 minutes. Cool for at least 10 minutes. Serve and enjoy!!
Pro tips:
This recipe tastes excellent with milk, as the milk and cookies duo is pretty much unbeatable. But, if you’re feeling extra indulgent today, try with a glass of chocolate milk! Happy baking!!
Storage: Freeze for up to 6 months in an airtight container or store at room temperature for up to 12 days!
If the cookies crack apart where the chocolate and peanut butter flavors meet, try pressing them back together before they cool.
This is a great recipe to make any day of the year! I've brought these to my sports teams, bible studies, parties, dinners, and so much more!
Make sure you don't open the oven too often so they bake evenly!
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