Peanut Butter Double Chocolate Chip Cookies

I'm so in love with this cookie!  A chocolate cookie with peanut butter chips AND chocolate chips.  I love that bite of extra chocolate you get from biting into one of the chocolate chips.

This is a crispier cookie, with a softer center - at least that's when they are best.  So don't over bake!  Pull them out when the edges look done, but they will still be gooey in the middle.  

The dough is pretty thick and the cookies don't spread out much.  So if you want a thinner, crispier cookie, flatten them with your fingers after you drop the dough onto the cookie sheet.  Since I don't like my cookies to be too poofy, this is what I did. 

See?  A nice flat, crispy, super buttery cookie!  So good.  They will stay softer in the middle for a couple of days as long as they are stored in a zip lock bag or airtight container.

Makes 3 Dozen

Peanut Butter Double Chocolate Chip Cookies

2 cups flour

1/2 cup cocoa powder

1 teaspoon baking soda

1 teaspoon salt

2 sticks butter, room temperature

3/4 cup sugar

3/4 cup light brown sugar, packed

1 egg

1 teaspoon vanilla extract

1 cup peanut butter chips

1 cup semi-sweet chocolate chips

In a medium bowl, combine the flour, cocoa powder, baking soda and salt; set aside. 

Using an electric mixer, cream the butter and sugars together until light and fluffy.  Beat in the egg, then add the vanilla.  Add the flour mixture and beat until well blended.  Stir in the peanut butter and chocolate chips by hand.  

Using a cookie scoop, drop the dough onto a cookie sheet and bake for 8-10 minutes.  Allow to cool for about 2 minutes before transferring to a wire rack to cool completely. 

You may also like:

Monster Cookies

Deep Dish Oatmeal Cookie Bars

No-Bake Cookies

Banana Oatmeal Chocolate Chip Cookies

Chocolate Chip Peanut Butter Bars

Peanut Butter Chocolate Chip Banana Bread

I make banana bread so often that it's fun to change it up a bit and try mixing in different flavors.  I always add chocolate chips, sometimes pecans, but this time I tried peanut butter.  Delicious!  

Not only is there peanut butter mixed into the batter, I also swirled it into the top.  So as you are eating it, you'll get a couple of bites of an even stronger peanut butter flavor.  And what goes better with chocolate than peanut butter?  

You'll notice a mixture of milk and vinegar in this recipe.  That is actually a substitution for buttermilk and I'll tell you what, I never buy buttermilk for baking since I discovered this.  You just have to let the mixture sit for about 5 minutes before adding it to your batter so I usually do that first before I start to mix everything together.  

Makes 2 loaves

Peanut Butter Chocolate Chip Banana Bread

1 cup vegetable oil

2 cups sugar

1/2 cup peanut butter, plus about 6 teaspoons for top of batter

4 cups flour

4 teaspoons baking powder

1 teaspoon baking soda

2/3 cup milk + 1/2 teaspoon white vinegar added 

6 ripe bananas, mashed with a fork

1 cup chocolate chips

1/2 cup peanut butter chips

Preheat oven to 350 degrees.  Using an electric mixer, combine the oil, sugar and 1/2 cup of peanut butter.  Combine flour, baking soda and baking powder and add to sugar mixture.  Add the milk/vinegar mixture and bananas and mix well.  Using a wooden spoon, stir in the chocolate and peanut butter chips.  

Pour into 2 well greased loaf pans (9 x 5-inch).  Drop remaining peanut butter by 1/2 teaspoons evenly over the top of the two batters (so 6 dollops per loaf).  Use a butter knife to swirl the peanut butter into the top of the batter.  Bake for 45-50 minutes. Start checking at 40 minutes and tent with foil if top is getting too brown.  Bread is done when a toothpick inserted into the center comes out mostly clean.  

Let cool for 5 minutes in the pans, then turn out on a wire wrack to finish cooling.  Store at room temperature for up to 3 days.  Bread can be kept in the freezer for up to 3 months (wrap in foil and place in freezer bag).

You may also like:

Chocolate Chip Pecan Banana Bread

Chocolate Banana Brownies with Vanilla Glaze

Banana Chocolate Chip Muffins

Oatmeal Peanut Butter Banana Muffins
Mini Banana Pancakes

Double Chocolate Peanut Butter Granola Bars

Loaded with chocolate chips and peanut butter chips, these granola bars are one of the easiest snacks you can whip up.  So tasty and will give your kids protein from the peanut butter and tons of energy.  No sugar added.  A fantastic after school snack that will take you less than 10 minutes to prepare.  

Double Chocolate Peanut Butter Granola Bars

1/2 cup semi-sweet chocolate chips plus 1 tablespoon, divided

1/2 cup reduced fat peanut butter, divided 

1/4 cup fat free milk

2 cups oats

1/4 cup peanut butter chips plus 1 tablespoon

1/4 cup honey

1 tablespoon vanilla extract

In a microwave safe bowl, combine 1/4 cup semi-sweet chocolate chips, 1/4 cup peanut butter and the milk. Microwave for 30 seconds and stir until melted (if necessary, put in for another 10 seconds).  Stir in the remaining 1/4 cup of peanut butter, 1/4 cup of chocolate chips, oats, 1/4 cup peanut butter chips, honey and vanilla extract.  Set aside.

Spray a 8 x 8-inch pan with non-stick cooking spray, line with wax paper and spray the paper.  Pour the granola mixture in the pan and with moistened fingers, press into bottom of the pan.  Sprinkle the remaining 1 tablespoon each of the chocolate chips and peanut butter chips and press. Place in the freezer to firm up for about 10 minutes, flip the pan over and peel off the wax paper. Cut into squares or bars (I got about 15 bars out of mine).  Store in the fridge.