You’ll never have to decide again. With these double layer peanut butter and chocolate chip cookies, peanut butter cookies and chocolate chip cookies come together in one cookie … at last!
These cookies are a bit of a labour of love, as you need to make two cookie doughs, but boy do they deliver! The combination of the crispy peanut butter cookie on the bottom and the soft, chocolate chip cookie on the top will have you coming back to these again and again :)
Ingredients and Substitutions
Peanut Butter – I have only tested these cookies with regular peanut butter (not natural peanut butter).
Chocolate Chips – regular semi sweet chocolate chips are best here. I find milk chocolate too sweet.
- The peanut butter cookie recipe is a favourite of mine from an old Five Roses Flour cookbook. While it is a delicious, classic peanut butter cookie recipe, I find the amount of flour needed varies a bit every time I make them. I’ve learned to judge mostly by how the dough looks. If it looks oily and shiny, it needs more flour. It has enough flour when the dough loses its shine and becomes more matte looking. If you are adding more flour, just do it a tablespoon at a time. Remember that it will also firm up as it refrigerates, as well.
- Be sure to leave lots of room between cookies while baking, as they will spread.
- Be sure not to make your dough dollops/balls too big and try to be consistent between batches, so that cooking times work every time. Remember you are putting two doughs together, so while the first dollop of peanut butter cookie dough may seem small, there’s more to come :)
- When placing the chocolate chip cookie ball on top of the partially baked peanut butter cookie, slide the rack back in gently, as it prevents the chocolate chip cookie dough ball from rolling off while sliding the rack back in.
- The baking times noted in the recipe are what worked perfectly for me, in my oven. I experimented one cookie at a time with different first bake times and found 6 minutes to be perfect for the peanut butter cookie to set up enough on the edges (and a little bit on top) so that it didn’t completely blend in with the chocolate chip cookie dough when it was added. After adding the chocolate chip cookie dough, 9 or 10 minutes more cooking allowed the chocolate chip cookie to cook without over-cooking the peanut butter cookie part. Your oven may vary slightly and you may make smaller or larger scoops of cookie dough, which will also vary the time. As noted in the recipe, I highly recommend one or two test cookies before baking a tray full, just to refine the cooking time in your oven with your dough.
- Be sure to allow your baking sheet to cool between batches, to ensure consistent baking times for your batches. You should be able to grab it without oven mitts before adding more fresh cookie dough on it.
Making ahead, storing and freezing
Don’t hesitate to make these ahead, as they might even be better the second day! Store baked cookies in an airtight container for 3-4 days. These cookies will also freeze well.
Peanut Butter Cookie Dough:
- 1/2 cup butter, salted or unsalted
- 1/2 cup light brown sugar, packed
- 1/2 cup white granulatedsugar
- 1 large egg
- 1/2 cup creamy peanut butter, not natural peanut butter
- 1/2 teaspoon salt, reduce to 1/4 tsp if using salted butter
- 1/2 teaspoon baking soda
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon vanilla
Chocolate Chip Cookie Dough:
- 1/2 cup salted butter
- 1/2 cup white granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla
- 1 large egg
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
- For the peanut butter cookie dough: In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter until creamy. Gradually add the white and brown sugars, beating until creamy. Mix in egg, peanut butter, salt and baking soda. Slowly blend in flour. Add vanilla and mix well. (*If dough seems shiny (oily) and too moist/loose, add a bit more flour until it thickens and looks more matte.) Place dough in a bowl, cover with plastic wrap and refrigerate at least one hour.
- For the chocolate chip cookie dough: Place the butter in a bowl and microwave for 30-40 second, or until just barely melted. You don't want it to be hot. It should be mostly, but just liquid.
- Place butter in a bowl if using an electric mixer or the bowl of a stand mixer fitted with the paddle attachment. Beat the butter with the white and brown sugars until creamy, 2-3 minutes. Add the vanilla and the egg and beat on low speed until just until incorporated - 10-15 seconds. Do not over-mix. Add the flour, baking soda, and salt and mix until dough comes together. It should form one large ball that is easy to handle - not to sticky or not too dry. Fold in the chocolate chips.
- Place dough in a bowl, cover with plastic wrap and refrigerate for at least one hour.
- To bake: Once both doughs have refrigerated at least an hour, preheat oven to 350° F. and line a baking sheet with parchment paper. (*Note: as ovens and doughs vary slightly, I suggest baking one or two test cookies first to confirm cooking times).
- Remove peanut butter cookie dough from refrigerator. Using measuring spoons, scoop out a heaping Tablespoon of dough and using a small spoon, scrape the dollop of dough on to your prepared baking sheet, allowing about 4 inches between (they will spread!). Place in pre-heated oven and set timer for 6 minutes.
- Return peanut butter dough to refrigerator and take out the chocolate chip cookie dough. Using the measuring spoons again, scoop out one heaping tablespoon of dough and form in to a ball. With your fingers, flatten the bottom of the ball a bit (helps to keep it from rolling off!). Repeat with as many dough balls as you need for your batch in the oven. Cover and return dough to refrigerator between batches.
- When peanut butter cookies have baked for 6 minutes, slide the oven rack out and gently place the chocolate chip cookie dough balls in the centre of the peanut butter cookie. Very gently and slowly slide the rack back in so the ball of dough on top doesn't fall off. (Edges of peanut butter cookie should be set, but the centre will still be quite soft). Close oven door and bake for a further 9-10 minutes. Peanut butter cookie should look golden and crispy around the edges. The chocolate chip cookie should be just lightly golden in spots. It may look moist, but it will set up as it cools. Allow cookies to cool on baking sheet for about 1 minute or so, then remove to a cooling rack to cool. Test your cookie once cooled and adjust timing slightly, as necessary. Repeat with remaining cookie dough, allowing the baking sheet to cool between batches (you should be able to grab it without oven mitts before adding more cookie dough to it)
Chocolate Chip Cookie recipe was adapted from Pinch of Yum (which I picked since it uses melted butter and is a little quicker to mix up) and the Peanut Butter Cookie recipe adapted from Five Roses Guide to Good Cooking Cookbook.
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!