These Double Layer Cookies are a yummy combo of choco chip and peanut butter cookies rolled into one. For days when you’re just feeling indecisive about it all!
I haven’t been doing very good in terms of updating the blog since the year began and I know that, but I’m coming at you today with this awesome recipe for Double Layer Cookies. As promised, I’m being very picky about the things I will be sharing on the blog, and these cookies… Boy, do they make the cut.
I can’t remember the exact moment I initially encountered these cookies on the Seasons & Suppers blog (a blog I loooove, by the way) but they caught my interest because I couldn’t understand why this was the first time anybody has ever presented this idea to me. Double Layer Cookies. It’s basically two cookies in one: You have a slightly crunchy peanut butter layer underneath, and a super chewy chocolate chip cookie layer on top. Umm, yes you read that right!
So in my world, chewy cookies are about the only sweet things I would say I love with all my heart. But it takes a good cookie for this non-sweet tooth soul to sit still and start munching. I love peanut butter cookies, and chocolate chip cookies are life, so I think I may be biased when I say these Double Layer Cookies are everything.
These are the cookies you should make when you’re feeling indecisive. They are seriously good, but they require more work than your typical cookie. You will have to make two separate doughs. That’s the first thing. But when you’re baking them, there’s this part where you have to kind of be in close contact with your oven because you have to set the top cookie layer over the semi-baked bottom layer. (More details in the recipe box below!) Now I don’t recommend that you stick your hand in your oven. What I did was to slide my entire oven rack out with the baking tray on top, set the top layer cookies where they need to be, then carefully slide everything back in so that nothing rolls off.
Once the two layers bake and fuse together, they look really cute and wrinkly. But make no mistake, these cookies are delicious! I find that they do get better the next day, and they are chunky and chewy enough that they pair well with cold milk. They absorb liquids so well when you dip them in! I enjoy every bite all the more because of that burst of cold milk in my mouth, melding with the sweet peanut butter chocolate chip taste. It’s a party. And interestingly enough, these cookies taste really amazingly with Man on the Moon‘s Milky Way Cold Brew.
Double Layer Peanut Butter & Chocolate Chip Cookies
For the Peanut Butter Cookie
- ½ cup 1 stick unsalted butter, softened to room temperature
- ½ cup lightly packed brown sugar
- ½ cup white sugar
- 1 egg
- ½ cup creamy peanut butter, do not use natural peanut butter
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1¼ cups all-purpose flour
- ½ teaspoon vanilla extract
For the Chocolate Chip Cookie
- ½ cup 1 stick cold unsalted butter
- ½ cup white sugar
- ¼ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1½ cups all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips
Make the peanut butter cookie dough
- 1. In a large bowl, beat the butter with the white sugar until incorporated. Add in the brown sugar and beat until the mixture is creamy. (You can also use an electric mixer or a hand mixer on medium high for this, but doing it by hand is easy.
- 2. Add in egg, peanut butter, salt, and baking soda. Mix until smooth and the mixture seems fluffy. Gradually blend in the flour until the mixture comes together. (If using a mixer, make sure to turn the speed down to low.) Add vanilla and mix well. The dough this makes is a rather soft one, however if it seems too shiny/oily and too moist/loose, add a bit more flour until it thickens and looks more matte. (I decided to add about a tablespoon more just for good measure.) Cover the bowl of dough with plastic wrap and refrigerate for at least one hour.
Make the chocolate chip cookie dough
- 3. Place the butter in a bowl and microwave for 30 to 40 second, until it is just barely melted and still has some big soft whole lumps. It shouldn't be hot but just warm enough and mostly liquid.
- 4. Place the melty butter in a large bowl and beat together with the white and brown sugars, until fluffy, about 4 to 5 minutes. (If using an electric mixer or hand mixer, it should only take 2 to 3 minutes on medium high.)
- 5. Add in the vanilla and the egg, then beat until just incorporated, about 15 seconds. Do not overmix. (Turn down the mixer to low speed for this part, if using.)
- 6. Finally, add in the flour, baking soda, and salt. Mix until dough comes together. The dough will be soft but it should not be too sticky nor too dry. Fold in the chocolate chips. Cover the bowl of dough with plastic wrap and refrigerate for at least one hour.
- 7. About 30 minutes before baking, preheat oven to 350°F (180°C). Line two baking sheets with parchment paper. The doughs should have had time to sufficiently chill before you continue baking.
- 8. First, remove the peanut butter cookie dough from the refrigerator. Portion out the dough using a heaping tablespoon measure, scooping them onto your baking sheet and placing them at least 3 inches apart. Place in preheated oven and bake for 6 minutes.
- 9. Return the peanut butter dough to refrigerator and take out the chocolate chip cookie dough. Using the same measuring spoon, scoop out one heaping tablespoon of dough and form in to a ball. Lightly flatten the bottom of the ball with your fingers or your palm. Repeat until you've made the same number of dough balls as the batch of peanut butter dough inside the oven.
- 10. Once the peanut butter cookies have baked for 6 minutes, they would have begun to spread slightly. Slide enough of the baking tray out of the oven so as not to burn yourself, then gently place the lightly-flattened choco chip cookie doughs on the very center of the peanut butter cookies.
- 11. Carefully slide the baking tray back into the oven, and bake for a further 9 to 10 minutes. They are ready when the peanut butter cookie bottom looks golden brown and set around the edges. The chocolate chip cookie should be just lightly golden in spots. It may look soft but it will set as it cools.
- 12. Allow the cookies to cool on the baking sheet for about five minute, then remove to a cooling rack to cool completely. Repeat with the remaining portions of dough, remembering to return the dough to the fridge between batches. (Always use cool baking sheets!) By the time you make your last batch, you may need to adjust your oven timer to lessen the baking time of the peanut butter cookie dough.
- 13. Enjoy with a cold glass of milk or cold brew.