I call these peanut butter chocolate cookies Double Trouble because they double up my favorite flavors. And that means I want to eat more. Thus, the double trouble.
They are basically peanut butter cookies, but half of the dough is mixed with cocoa powder. Each dough half is rolled into a log and chilled. Then the logs are cut in half lengthwise and put back together mixing the doughs to create the half-and-half cookies.
These are fun cookies to make and once you get the technique down, you’ll think of other chilled doughs that can be paired in slice-and-bake logs. One combo that comes to mind is vanilla and chocolate with chopped pecans in the vanilla dough and orange zest and extract in the chocolate portion.
Homemade slice-and-bake cookies are convenient because you can make just a dozen (or fewer) at a time. The dough will keep in the refrigerator well-wrapped for at least a week. It can also be frozen. Cookies on demand!
The biggest challenge with this recipe is mixing in the peanut butter M&Ms and then slicing through them. Use a super sharp knife, but even then the dough might crumble a bit. Push it back together. The finished product, as you can see from the photo, is a bit rustic. If you want dough that’s easier to slice, use mini M&Ms.
The cookies taste better as they cool. They are not overly sweet and a bit cake-like, and they freeze well.
- 2 ½ all-purpose flour, plus an additional ¼ cup
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ (1 stick) unsalted butter, room temperature
- ⅓ cup creamy peanut butter
- ¾ cup granulated sugar
- ¾ packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ to ⅔ scup peanut butter M&Ms (see note)
- ¼ cup unsweetened cocoa powder
- In a medium bowl, sift together 2 ½ cups flours, baking soda and salt. Set aside.
- In a large bowl, use an electric beater to mix butter, peanut butter and sugar until creamy, about 2 minutes. Beat in eggs and vanilla until well combined. Reduce mixer speed to low and gradually beat in flour mixture until combined.
- Divide dough into two bowls. In one bowl, beat in additional ¼ cup flour until combined then stir in peanut butter M&Ms. In second bowl, beat in cocoa powder until combined. Lightly cover both doughs and chill in refrigerator until firm, about 15 minutes.
- Shape dough into two logs about 2-by-12 inches and wrap in separate pieces of plastic wrap; chill for 1 hour.
- Remove cookie dough logs from refrigerator and cut in half lengthwise. Pair half of peanut butter dough log with chocolate dough half. Press lightly and roll on countertop to help push halves together. Repeat to make a second log. Rewrap each separately and chill for another hour or overnight.
- Preheat oven to 350 degrees and line baking sheets with parchment paper.
- Slice logs into ⅓-inch thick rounds, place on cookie sheets, about 2 inches apart, and bake for 12 to 14 minutes, or until golden brown around edges. Cool 3 minutes on baking sheets before transferring to wire racks to cool completely.
- Note: A sharp knife will be needed to cut through peanut butter M&Ms. The dough may fall apart a bit but you can push back together with your hands. Mini M&Ms can be substituted and are easier to cut through.