My love affair with cookies continues and I’m super excited to share these double chocolate chip and peanut butter cookies with you!
If there are two ingredients that are popular for a reason, it’s peanut butter and chocolate. It is SO good. Especially in a cookie!
These cookies are really simple to make, you can have fresh cookies in 20 minutes. Not only will your house smell amazing but your belly will be very happy too.
I tested these a few ways, peanut butter mixed in with the cookie dough, with and without cocoa powder and with the peanut butter swirled on top.
The peanut butter in the cookie dough made them too dense and tasted better with peanut butter swirled on top. The cocoa powder and chocolate chips made them even more decadent and if a cookie is meant to be anything – it’s decadent!
They still taste good without cocoa powder, so if you don’t have any you can definitely leave it out, just add an extra 20g of flour to replace the cocoa powder.
For the chocolate chips, I used half vegan milk chocolate and half dark chocolate. I found this mix added the right amount of sweetness without being too rich. Some vegan white chocolate would also be yummy!
Other cookie recipes you may like:
I prefer to use bars of chocolate and cut them up but if you can find some vegan chocolate chips you can use them too. I find a good quality bar of dark chocolate beats the taste of chocolate chips.
Chocolate chips often have extra ingredients added to them to help them keep their shape and so you don’t always get that gooey melty chocolate which I love.
You can find vegan milk chocolate chips and bars in Sainsbury’s free from section. They’re reasonably priced and great for baking.
If you’re looking for something a bit more special, iChoc is my favourite vegan chocolate, but it is a little pricier.
You’ll want to use an unsweetened peanut butter for these, the cookies are already sweet enough. I used Whole Earth Foods smooth peanut butter, use your favourite.
If you try these with any other kind of nut butter, I’d love to know how they turned out!
I like to sprinkle each cookie with a bit of sea salt. The combination of sweet and salt always works on cookies, especially with the peanut butter.
I’m off to get my way through 10 of these cookies, I’ve already had some for breakfast. I think it’s going to be a cookie for breakfast, lunch and dinner day!
For more cookie recipes you may enjoy:
As always if you make these chocolate peanut butter cookies be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
To make these without cocoa powder, sub for 20g extra flour. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information: Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 199 Total Fat: 10g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 16mg Sodium: 134mg Carbohydrates: 26g Fiber: 1g Sugar: 16g Protein: 3g
To make these without cocoa powder, sub for 20g extra flour.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.