Half-and-half cookies with peanut butter

Half-and-half cookies with peanut butter

Based on 15 ratings
Caoili McGrath

Caoili McGrath

Community member

"Cookies remain fresh (and soft) for up to 10 days in an airtight container."

Difficulty

Easy 👌

Preparation

20 min

Baking

12 min

Resting

60 min

Ingredients

2Servings
¼ tbsp
creamy peanut butter
25 g
unsalted butter (soft)
16⅔ g
light brown sugar
16⅔ g
sugar
eggs
tsp
vanilla extract
26⅔ g
flour
5⅜ g
unsweetened cocoa powder
tsp
baking soda
tsp
salt
tbsp
whole milk
13⅓ g
chocolate chips
MetricImperial

Utensils

3 bowls, 2 hand mixers with beaters, rubber spatula, 2 plastic wrap, oven, baking sheet

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How-To Videos

how-to-cream-butter-and-sugar

How to cream butter and sugar

homemade-vanilla-extract

Homemade vanilla extract

homemade-brown-sugar

Homemade brown sugar

Nutrition per serving

Cal238
Fat10 g
Protein4 g
Carb32 g
  • Step 1/7

    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.
    • 12½ g unsalted butter
    • 8⅓ g light brown sugar
    • 8⅓ g sugar
    • egg
    • 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 2/7

    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.
    • 10 g flour
    • 5⅜ g unsweetened cocoa powder
    • tsp baking soda
    • tsp salt
    • tbsp whole milk
    • 6⅔ g 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 3/7

    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.
    • 12½ g unsalted butter
    • 8⅓ g light brown sugar
    • 8⅓ g sugar
    • ¼ tbsp creamy peanut butter
    • 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 4/7

    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.
    • 16⅔ g flour
    • tsp baking soda
    • tsp salt
    • 6⅔ g 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 5/7

    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.
    • 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 6/7

    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!

    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!

  • Step 7/7

    Each week, we'll be choosing your best recipes to test cook, photograph, and publish on Kitchen Stories for the world to see! Simply email us at community@kitchenstories.com and send us your recipe.

    Each week, we'll be choosing your best recipes to test cook, photograph, and publish on Kitchen Stories for the world to see! Simply email us at community@kitchenstories.com and send us your recipe.

  • Enjoy your meal!

    Half-and-half cookies with peanut butter

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