Ingrédients pour Chocolate Peanut Butter Double Chip Cookies
- 2 1/4 cups all-purpose flour
- Unsweetened Cocoa Powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- White Sugar
- Light Brown Sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Peanut Butter
- Semi Sweet Chocolate Chips
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Comment préparer Chocolate Peanut Butter Double Chip Cookies
- Preheat oven to 350°F (175°C).
- Position oven rack to the middle position.
- Lightly grease a baking sheet.
- In a medium bowl, whisk together 2 1/4 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ¾ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
- Beat in 1 large egg, 1 large egg yolk, and 1 teaspoon vanilla extract until well combined.
- Gradually beat in the dry ingredients (from step 4) until just combined. Be careful not to overmix.
- Stir in 2 cups chocolate chips and 1 cup peanut butter chips.
- (Optional) Refrigerate the dough for at least 30 minutes to chill before baking for easier handling.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the tops begin to crack slightly.
- Let the cookies cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
51g
Fat
27g
Carbs
6g