Thijs’ Double Chocolate PB Cookies

It’s peanut butter, chocolate chips, and a silky smooth chocolate drizzle.. you really can’t go wrong with this combo.

Thijs, our two-year-old, loves cookies. These are his very favourite. It helps that these cookies are easy to make, so Thijs can help make the dough while his younger brother naps.

The extra chocolate dip is not needed, these cookies are winners on their own. BUT, it’s definitely recommended. It’s that little bit extra that makes them drool-worthy.

Tips for the chocolate drizzle:

  • We usually do the chocolate dip the next day, or later in the evening. Make sure the cookies are completely cooled, or better yet, freeze them for a couple of hours before you chocolate dip them. This helps the chocolate cool and set quickly.
  • Melt together 1 tsp sea salted butter/4 oz of melted chocolate for an extra velvety chocolate dip
  •  Dip your cookie, or drizzle with a spoon and chocolate! We always do a mix!

 

 

Thijs' Double Chocolate Peanut Butter Cookies
Print Recipe
Servings
24 Cookies
Servings
24 Cookies
Thijs' Double Chocolate Peanut Butter Cookies
Print Recipe
Servings
24 Cookies
Servings
24 Cookies
Ingredients
  • 1 Cup Smooth Peanut Butter Ex Kraft Smooth
  • 1/2 Cup Donia Farms Sea Salted Butter Room Temperature
  • 2/3 Cup Brown Sugar
  • 1/2 Cup Granulated White Sugar
  • 1 Egg Room Temperature
  • 1 Tsp Vanilla Extract
  • 1/2 TSP Baking Powder
  • 1/2 TSP Baking Soda
  • 3/4 Cup + 2 Tbsp All-Purpose Flour
  • 3/4 Cup Semi Sweet Chocolate Chips
Chocolate Drizzle
  • 8 Oz Semi Sweet Chocolate
  • 2 Tsp Donia Farms Sea Salted Butter
Servings: Cookies
Instructions
  1. Preheat oven to 350 Using a stand or handheld mixer, Whip butter and peanut butter until smooth Add sugars and cream until smooth. Add egg and vanilla and beat until smooth
  2. In separate bowl whisk together flour, baking soda and baking powder. Add to the wet ingredients and beat until combined. Add chocolate chops and mix until incorporated.
  3. Using a small cookie scoop drop rounds of dough onto cookie sheet. Bake at 350 for 9 - 10 minutes. Allow to cool on pan for 5 minutes before transferring to cool on wire rack. Note: Cookies will look just set when they come out but will have a light golden bottom.
  4. Allow cookies to completely cool before drizzling/dipping in chocolate. If you have time, Freeze the cookies until you are ready to dip. A cold cookie will help the chocolate set quickly once dipped/drizzle.
  5. In a microwave safe bowl, or on the stove top, melt the chocolate and butter together. Decorate cookies with chocolate as desired and place on cooling rack to set. Do not move until chocolate is completely set.
  6. Enjoy!

 

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