Half-and-half cookies with peanut butter

Too few ratings

Caoili McGrath

“Cookies remain fresh (and soft) for up to 10 days in an airtight container. Want to share your own delicious recipe? Send it to community@kitchenstories.com.”

Difficulty

Easy 👌
20
min.
Preparation
12
min.
Baking
60
min.
Resting

Ingredients

Servings:-24+
3 tbsp creamy peanut butter
230 g unsalted butter (soft)
200 g light brown sugar
200 g sugar
eggs
2 tsp vanilla extract
320 g flour
65 g unsweetened cocoa powder
2 tsp baking soda
½ tsp salt
2 tbsp whole milk
160 g chocolate chips
Metric
Imperial

Utensils

  • bowl
  • hand mixer with beaters
  • rubber spatula
  • plastic wrap
  • oven
  • baking sheet

Nutrition per serving

Cal
238
Protein
4g
Fat
10g
Carb
32g

Step 1/6

  • 150 unsalted butter
  • 100 light brown sugar
  • 100 sugar
  • 1 egg
  • 1 tsp vanilla extract
  • bowl
  • hand mixer with beaters
  • rubber spatula

To make the chocolate cookie dough, add part of the butter, light brown sugar, and sugar to a bowl and beat until creamy and light using a hand mixer. If needed, scrape dough batter from the sides back to the bottom of the bowl. Add egg and vanilla extract and beat until the mixture is fluffy.

Step 2/6

  • 120 flour
  • 65 unsweetened cocoa powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 tbsp whole milk
  • 80 chocolate chips
  • bowl
  • plastic wrap

In a separate bowl, mix together part of the flour, cocoa powder, half of the baking soda, and salt. Add the flour mixture little by little to the butter mixture, the dough will be quite thick. Add milk and fold in partof the chocolate chips. Wrap the dough in plastic wrap and refrigerate for approx. 1 hr.

Step 3/6

  • 150 unsalted butter
  • 100 light brown sugar
  • 100 sugar
  • 3 tbsp creamy peanut butter
  • 1 egg
  • bowl
  • hand mixer with beaters

To make the peanut butter dough, add remaining butter, light brown sugar, and sugar to a bowl and beat until fluffy using a hand mixer. Add peanut butter, remaining egg, and vanilla extract and stir to combine.

Step 4/6

  • 200 flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 80 chocolate chips
  • plastic wrap

Add remaining flour, baking soda, and salt and stir to combine. Fold in remaining chocolate chips, wrap in plastic wrap and refrigerate for approx. 1 hr.

Step 5/6

  • oven
  • baking sheet

Preheat oven to 175°C/350°F. If needed, line a baking sheet with parchment paper. Measure 1 tsp of each peanut butter dough and chocolate dough and form each dough into a small ball. Press both balls together and roll them into a larger ball, then transfer onto the baking sheet. Repeat with remaining dough, leaving some space between the dough balls as they will spread a little when baked.

Step 6/6

Bake cookies at 175°C/350°F for approx. 11 – 12 min. Don’t worry, if they are still soft and don’t look done, this is the perfect time to remove them from the oven. Let them cool down on the baking sheet to firm up. Enjoy!

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