Peanut Butter and Chocolate Chip Double Layer Cookies

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 14 cookies
Delicious double-layer cookies, with a classic peanut butter cookie on the bottom and a soft chocolate chip cookie on top!
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Peanut Butter Cookie Dough:

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 cup creamy peanut butter not natural peanut butter
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1 1/4 cup all-purpose flour
  • 1/2 tsp. vanilla

Chocolate Chip Cookie Dough:

  • 8 Tbsp. salted butter
  • 1/2 cup white sugar
  • 1/4 cup packed light brown sugar
  • 1 tsp. vanilla
  • 1 egg
  • 1 1/2 cups all purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. 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, and being very careful not to burn yourself, reach in to the oven and gently place the chocolate chip cookie dough balls in the centre of the peanut butter cookie. (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)

Nutrition Information:

Calories: 428kcal | Carbohydrates: 51g | Protein: 6g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 372mg | Potassium: 165mg | Fiber: 1g | Sugar: 30g | Vitamin A: 450IU | Calcium: 31mg | Iron: 2.1mg