Double Chocolate Peanut Butter Chip Cookies

I love these cookies.  Like, love them.  You will love them too, trust me.  Who doesn’t love the chocolate, peanut butter combination?!  I originally found this recipe in The Complete Canadian Living Baking Book, and have adapted the recipe slightly.

  • Chocolate Cookies

This recipe is so quick and easy. You can smell the scrumptious aroma of freshly baked cookies in about 25 minutes.  Better get to it!

As per most baking recipes, we start by pre-heating the oven to 350°F (180°C).  Next, line your cookie sheets with parchment paper or lightly grease. This step is important because there is lots of ooey gooey chocolate wanting to stick to the cookie sheet. You don’t want to share that chocolatey goodness with a silly old cookie sheet.

Anyways… next step… beat together butter, granulated sugar and brown sugar in a large bowl until it’s all nice and fluffy.  It is super important to use room temperature butter, because cold butter will make it all clumpy.  Room temperature margarine works perfectly fine as well.

Beat in eggs, one at a time, followed by the vanilla.

The next step is to mix the dry ingredients.  Sift or whisk together (I like to whisk because less flour flies around) flour, cocoa, baking soda and salt.

Add flour mixture to the butter mixture in 2 or 3 additions.  Scrape down the sides of the bowl as needed to make sure everything is incorporated.

Stir in the chocolate chips and peanut butter chips.  I don’t bother measuring these out, I just dump them in until it looks like enough… or more than enough.

The batter will be be wet-ish, but not sticky.  If it’s too sticky, you might need to add a touch more flour.  I don’t usually need to do that with this recipe.

Drop a tablespoon size of cookie dough onto your prepared cookie sheet.  They do spread a decent amount, so 2 inches apart will work great.

Bake in preheated oven for about 11 minutes, rotating the pans after about 6 minutes (unless you have a convection oven, which I so desperately want).  I like to slightly undercook my cookies so they stay nice and soft for a longer period of time.

Let cool on a cooling rack.  I love warm cookies, so I usually dive in after they have cooled for about 5 minutes. Burning your lip on hot chocolate chips sounds like more fun than it actually is.

The cookies are PERFECT!

If there are any cookies left, store them in an air tight container for about 5 days at room temperature, or freeze them for up to two weeks.  I froze some of my last batch, and they still tasted pretty good after about four days in the freezer.  Not quite as soft as they are when they are fresh, but still delicious.

I hope you like these cookies as much as I do.  You also do not have to use chocolate chips and peanut butter chips… you can through whatever you like in there!  Milk chocolate and white chocolate chips is also a delectable combination.


  • Chocolate Cookies

Double Chocolate Peanut Butter Chip Cookies
Print Recipe
These chocolatey cookies are so tasty! Who doesn't love the chocolate and peanut butter combo?
Servings Prep Time
48 cookies 15 minutes
Cook Time
15 minutes
Servings Prep Time
48 cookies 15 minutes
Cook Time
15 minutes
Double Chocolate Peanut Butter Chip Cookies
Print Recipe
These chocolatey cookies are so tasty! Who doesn't love the chocolate and peanut butter combo?
Servings Prep Time
48 cookies 15 minutes
Cook Time
15 minutes
Servings Prep Time
48 cookies 15 minutes
Cook Time
15 minutes
Servings: cookies
  1. Pre-heat oven to 350 degrees F. Line cookies sheets with parchment paper or lightly grease.
  2. Beat together butter, granulated sugar and brown sugar in a large bowl until light and fluffy. Beat in eggs, one at a time. Beat in vanilla.
  3. In a separate bowl, whisk together flour, cocoa powder, baking soda and salt. Stir into butter mixutre in 2 additions.
  4. Stir in both chocolate and peanut butter chips.
  5. Drop by heaping tablespoons onto prepared baking sheet, placing dough about 2 inches apart.
  6. Bake in pre-heated oven for about 11 minutes, rotating cookie sheets at about the 6 minute mark. When done, cookies with no longer look glossy and will be firm to the touch.
  7. Transfer cookies to cooling racks and let cool
  8. Store un-eaten cookies in an air-tight container at room temperature for up to 5 days, or freeze for up to 2 weeks.
Recipe Notes

Bake them, eat them, love them.

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Valentine’s Day – Heart Cupcakes

So, can you believe it’s February already? I know I can’t.  When I think of February, I think of Valentine’s Day and all the LOVEly stuff that comes with it (see what I did there? It’s a play on words… lovely).  Yesterday I found myself daydreaming about what to bake for my husband for Valentine’s Day, so I figured why not try some stuff out.  I saw some really cute cupcakes on Pinterest from and thought I would try out something similar.

For these cupcakes I just used a Duncan Hines, French Vanilla cake mix.  Some people are like “ew” to a cake mix, but I like them.  They are so handy and quick to whip up, plus they taste good.  So I guess the first step to making these cupcakes is to follow the directions on the box of cake mix.  I used some cute Valentine’s Day cupcake liners to be more festive.

After the cupcakes are baked, the next step is to cut the top off.  Don’t discard the top piece you just cut off.  You’ll need that in the next step.  It will look something like this:

Next, add a dollop of icing to the cupcake.  Any icing will do, I had some leftover strawberry buttercream from another project, so I just used that.  With the top piece, cut out a heart using a small heart cookie cutter.  Using a knife to cut the heart would work as well.

Then some crazy stuff happens.  You put the top piece back on the cupcake.  Blows your mind doen’t it?  Follow those steps on each cupcake and you’re done!

They turned out pretty cute.  This is a very easy way to make a cupcake look extra fancy.


Banana Muffins in 5 Easy Steps

My mom makes the best banana bread. Like, the best. She doesn’t even follow measurements anymore, she just knows. This recipe comes close, but will never be as good as my mom’s banana bread. I kind of like it that way, though.

Let’s get it started.

Step 1: We can have lots of fun…

(Get it? It’s a New Kids on the Block song… step by step, oooh baby)… or we can just preheat the oven to 350° F. If using frozen bananas, let them thaw enough so that they can be mashed. Mash the bananas and set aside. This is a great way to use up old bananas. Often, our freezer is over-run with frozen bananas, and that’s my indication to whip out this recipe.

Step 2: Dry ingredients

Sift flour, baking powder, baking soda, cinnamon and salt together in a medium sized bowl. The cinnamon is totally optional. It adds a little something extra to the muffins; however, they are still delicious without. Set aside.

Step 3: Wet Ingredients

Combine bananas, sugar, egg and melted butter in a large bowl.

Step 4: Mix it all up

In two or three additions, add the dry ingredients to the wet ingredients. Mix until smooth.

Step 5: Bake, baby, bake

Scoop into muffin pans (line them with paper cupcake liners or spray with cooking oil first to prevent a “sticking to the pan and being ruined” disaster), filling them about 2/3 full. Bake in a pre-heated oven (350° F) for about 25-28 minutes for regular sized muffins, 12-15 minutes for mini muffins. They are done when a toothpick comes out clean and the top is a nice golden brown.

If you are feeling adventurous, why not add in some chocolate chips or blueberries to the batter?! That sounds pretty darn good.

They are great served warm with butter, however my family’s favourite way to eat these muffins is with Cream Cheese Frosting.   They are also delicious with a fruity jam or jelly.

In the inspiring words of Donkey Kong, “Ooooh, banana”.  Enjoy!


This recipe yields about 16 muffins or about 32 mini muffins


1½ cups Flour

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1 teaspoon Cinnamon (optional)

½ teaspoon Salt

3 Large Bananas, mashed

¾ cup white sugar

1 Egg

1/3 cup Butter, melted

Cream Cheese Frosting


1 cup butter, softened

1 1/2 cups (340 grams) cream cheese, softened

6 cups icing sugar

1 teaspoon vanilla extract

Directions: Beat butter and cream cheese together until light and fluffy. Beat in vanilla. Slowly add in the icing sugar little by little until it is all incorporated. Beat for an extra minute on high speed to make it nice and creamy.  Spread on the muffins with a knife or use a piping tip for some extra pizzazz.