Ghirardelli Double Chocolate Cookies Recipe

Indulge in chocolate brownie-like bliss with these decadent Ghirardelli Double Chocolate Peanut Butter Cookies! We've taken the classic Ghirardelli semi-sweet baking bar recipe and elevated it with a surprising twist: creamy peanut butter chips that melt into pockets of pure chocolatey-peanut butter heaven. Get ready for an unforgettable cookie experience!

Prep Time 15 mins
Cook Time 27 mins
Calories 263.6 kcal
Protein 7g
Rating 5.0 (1 Reviews)
Ghirardelli Double Chocolate Cookies 25

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ghirardelli Double Chocolate Cookies

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How to Make Ghirardelli Double Chocolate Cookies

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the butter and sugars until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Stir in the melted Ghirardelli baking bar and peanut butter chips.
  7. Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
  8. Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

95g

Fat

48g

Carbs

10g