Double Peanut Butter and Chocolate Chip Cookies (GF)

Double peanut butter chocolate chip cookies | Butter Baking

Okay. Let’s talk about lists.

I have about a million things on my “things I want to bake” list.

Actually, last time I checked, it was exactly 610. There are 610 things that I want to bake. Not. Even. Kidding.

Double peanut butter chocolate chip cookies | Butter Baking

And they’re just the things pinned on Pinterest from other blogs I love. That doesn’t count the recipes I want to make from baking books, the ones I’ve hurriedly ripped out of magazines, or have taken quick photos of with my iPhone.

Double peanut butter chocolate chip cookies | Butter Baking

Basically, I’m in waaaayy over my head.

I am never, realistically, going to get on top of that list.

Don’t get me wrong, I would LOVE to. But it would mean that I would have to bake for a ridiculously long time. And I would probably end up being about the size of a house.

Double peanut butter chocolate chip cookies | Butter Baking

The main problem lies in that I keep adding things to the list. All the time.

I read lots of other beautiful baking blogs, eat with my eyes, hurriedly pin delicious looking recipes with the best intentions of baking them and then proceed to forget all about them when I get distracted by the next yummy looking cookie recipe that comes along.

Double peanut butter chocolate chip cookies | Butter Baking

This was one of those yummy looking cookie recipes that came along.

As soon as I saw it, I was in the kitchen in an instant.

About 15 minutes later, I had these babies.

Double peanut butter chocolate chip cookies | Butter Baking

These are basically an amped up version of these three ingredient, flourless peanut butter cookies that I blogged about aaaagges ago (and took photos of that I’d probably prefer never saw the light of day).

So based on that, I knew they were going to be good.

Double peanut butter chocolate chip cookies | Butter Baking

Anyway, these are pretty ridiculously good. Being fat, thick, and chewy, with lots of chocolate and peanut butter, gooey bits and crunchy bits, no flour and NO butter (!!!) they pretty much have it all.

And they are insanely easy to make. So go on. Get baking.

Double peanut butter chocolate chip cookies | Butter Baking

  • 1 cup chunky peanut butter (280g, 10 oz)
  • 1 cup brown sugar, loosely packed
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp instant coffee, finely ground
  • 1 tsp salt
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • ¼ cup chocolate chips
  • ¼ cup peanut butter chips
  1. Line a large cookie sheet with baking paper.
  2. In a large bowl, combine the peanut butter and brown sugar, mixing well with a wooden spoon.
  3. Add the egg, vanilla, coffee and salt and stir very well to incorporate.
  4. Mix in the cocoa and baking soda. It will be hard to mix in and may look crumbly but just keep mixing.
  5. Stir in the chocolate and peanut butter chips.
  6. Roll heaped tablespoons of dough into balls. The dough is crumbly but will stick together when pressed.
  7. Arrange the cookies on the prepared tray, flattening them slightly. They do not spread.
  8. Cover the tray with plastic wrap and refrigerate for 1 hour.
  9. When you are ready to bake, preheat the oven to 180 C (350 F).
  10. Bake the cookies for 7 - 8 minutes, no longer. Allow to cool on the tray.
  11. Makes 15 cookies.
  12. Happy baking!

Adapted from this recipe on Averie Cooks.

28 Thoughts on “Double Peanut Butter and Chocolate Chip Cookies (GF)

  1. Love the look of these :-) and I know what you mean about the baking list, these have just been added to my ever growing list!

    • Thanks Joy! 😀 Hahah I’m happy to have something on your list 😉 and I’m loving all the peanut butter business you’ve got happening oven on baking Joy!

  2. Diane C on May 27, 2013 at 4:31 am said:

    Oh these do look delicious. I also picked out one of the recipes from your Pinterest page. Yes, just one. I’m like you and I’ve been collecting recipes for years. I know there’s no way I can make all of them, but my head wants to. I am at least trying new ones all the time and putting the ones my family really likes in a binder. It’s helping me stay organized. Ok, I little organized.

    • Hi Diane! :-) Thanks so much! I love the idea of a binder – does it work for you? Or does it just tend to get overstuffed like my recipe book does? There are too many recipes and too little time! 😉

  3. Renee on May 27, 2013 at 7:40 am said:

    I’m guilty too!!! I like to call it hoarding ideas. The idea that I’ve got these tasty delectable foods in my back pocket in case a needs arise for me to use them. Now this one is there too. Thanks!

  4. Aaaaand these are definitely going on my “things I want to bake” list. I mean my GOODness they look mouthwateringly irresistible! I can’t believe they have no flour and no butter. I guess I’ll just have to bake them for myself to believe. 😉 Oh well!

  5. Thanks for putting the ingredients and i wanna try to bake it and look my kid will surely love it.

  6. Totally have the same problem with the way-too-long “to bake” list… Even though I don’t get around to baking ~90% of the recipes, they all serve as some source of inspiration which is awesome!

    These look awesome – especially since they are SO thick and studded with chips!

    • Oh I am actually so happy to hear it isn’t just me :-) and I don’t get around to baking all of them either!:-(
      OH and I made your bars!!! Holy cow! YUM! 😀

  7. These look so rich and moist! I make plain flourless peanut butter cookies frequently (often with Splenda) and they never look this chewy and moist. Is it the brown sugar in this recipe that does it? Your post made me laugh, Natasha, because you and your blog are responsible for so many of the recipes on my ridiculously long “must bake soon” list! Luckily, several of your recipes got pushed to the top and have been enjoyed repeatedly. :)

    • They were super rich and moist! I make those plain peanut butter cookies often too, and you’re right – they are never that moist. I think it’s a few things – firstly, I left these quite thick, so they are a little underbaked in the center. Secondly, you’re right, I think the brown sugar definitely adds chewiness over white. Also, the added cocoa, baking soda and all those chocolate chips just take these over the edge 😉
      Haha I am so happy that you are still baking off the blog and making recipes more than once :-) and I love all your feedback!
      Hope you have a great weekend – and make these cookies!! 😀

  8. Whitney M on June 10, 2013 at 12:31 pm said:

    I just made these and had friends over, and everyone loved them! You always have good recipes of course, but these will definitely be a keeper :)

  9. Pingback: Making Changes | bigwhitehouseonthehill

  10. These are so tasty. My daughter just started a GF diet, and I made these for her lunch. I’ve posted about them in my blog and added a link to you, so my readers can make them, too. Thanks for sharing!

  11. Are they soft cookies?

  12. I hear you about the never ending baking bucket list.
    These cookies look amazing Natasha! I’m glad you decided to make them and especially that you shared your version. Averie has some tempting cookie recipes.

  13. Pingback: Peanut Butter Pretzel Tagalong Bars | Butter Baking

  14. Would you use a mixer at all with this recipe or just stick with a wooden spoon? Thanks!

  15. Emily on June 11, 2015 at 4:51 am said:

    These cookies just came out of the oven and they are delicious. I have no patience for cooling :) thank you for this recipe!

  16. Stefanie on August 25, 2015 at 9:31 pm said:

    It may have already been covered but what are peanut butter chips? Thanks

Leave me a comment:

Post Navigation