Quintuple Chocolate Peanut Butter Cookies

I don’t know about you, but I love the mixture of chocolate and peanut butter. There’s just something about the flavor combination that is so comforting. These quintuple chocolate peanut butter cookies are for the ultimate chocolate and peanut butter lover. They have five kinds of chocolate and two kinds of peanut butter. But they’re soft and slightly gooey.

Related: Chocolate Chip Cookies

Ingredients

These cookies are made of a lot of ingredients including butter, sugar, eggs, vanilla, peanut butter, melted chocolate, cocoa powder, chocolate pudding, flour, cornstarch, baking soda, baking powder, peanut butter chocolate chips, chocolate chips and white chocolate chips.

Butter– this helps keep the cookies tender

Sugar– this recipe has a little more brown sugar than granulated, making these cookies a bit chewier

Eggs– I first tired to only have one egg, but they were too dry so I added another

Vanilla– I always add lots of vanilla

Peanut butter– these wouldn’t have the words peanut butter in the name if they didn’t have some in the dough

Melted chocolate– this is the first from of chocolate it gives the cookie a rich taste

Cocoa powder– the second type, gives the cookie it’s dark color

Chocolate pudding– my third kind of chocolate that also makes the cookies moist

Instant coffee granules (optional)– this will just deepen that chocolaty flavor more

Flour– the binding agent I like to start with 3/4 a cup of flour and bake a test cookie. If that cookie is too flat, then I add a bit more

Corn starch– this makes cookies more tender and chewier

Baking soda & baking powder– the leavening agents

Salt– enhances the flavor

Peanut butter chips-the second peanut butter aspect to these cookies. Technically these could be omitted, but I find them delicious

Chocolate chips– the fourth chocolate part. I use semi-sweet chocolate chips

White chocolate chips– the fifth and final chocolate aspect of these cookies

Baking Products I Love

Related: Chocolate Peanut Butter Stuffed Cookies

Directions

Preheat oven to 350

Cream butter and sugar

Add eggs, vanilla, peanut butter, and melted chocolate stir completely

Stir in the dry ingredients except chocolate chips, until combined

Add in the chocolate chips and stir until combined

Roll into large balls

Press down on each ball to flatten slightly

Bake for 10-12 minutes – DO NOT OVERBAKE

Tips

• Don’t scoop your flour, instead spoon it into the measuring cup, or shake it in.
• Don’t over mix your cookie dough!
• You can exchange out the semi-sweet chocolate chips for milk or dark or a mixture of both.
• Use a cookie scoop to make sure all of your cookies are the same size, so they all cook for the same time.
• I love to make my cookie dough, roll it into balls, and then freeze it in a plastic bag to enjoy later. 
• You can freeze the dough for 10 minutes to ensure that the cookies won’t spread.
• Use parchment paper or a silicone baking mat to keep your cookies from sticking to the pan.
• Use an oven thermometer to ensure your oven is actually at the temperature it says it is.
• If your oven has hot spots, make sure you turn your pan half way through the bake.
• Remove cookies earlier rather than later to keep them from overcooking.
• Store cookies in an airtight container for up to one week.
• Try using Nutella instead of peanut butter
• Instead of chocolate chips, you can try chopped chocolate

Related: Peanut Butter Cookies

Have you fallen in love with my quintuple chocolate peanut butter cookies?