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Chewy and eggless chocolate and peanut butter cookies with melty chocolate chips!

Two-in-One Chocolate Peanut Butter Cookies (Eggless)

Chewy and eggless chocolate and peanut butter cookies with melty chocolate chips!
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Makes: 10 to 12 cookies
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Ingredients
  

For the chocolate dough

  • 55 gms butter, melted
  • 1/4 cup light brown sugar (55 gms)
  • 1/4 cup caster sugar (50 gms)
  • 2 tbsps milk
  • 1/4 tsp vanilla extract
  • 1/2 cup all-purpose flour (60 gms)
  • 1/4 cup + 1 tbsp cocoa powder (25 gms)
  • 1/2 tsp baking soda
  • 1/4 tsp salt if using unsalted butter
  • 1/3 cup chocolate chips (55 gms)

For the peanut butter dough

  • 55 gms butter, melted
  • 1/4 cup light brown sugar (55 gms)
  • 2 tbsps caster sugar (50 gms)
  • 1/3 cup creamy peanut butter (90 gms; see notes)
  • 2 tbsps milk
  • 1/4 tsp vanilla extract
  • 1/2 cup all-purpose flour (60 gms)
  • 1/4 tsp baking soda
  • 1/4 tsp salt if using unsalted butter
  • 1/3 cup chocolate chips (55 gms)

Instructions

  • First make the chocolate dough because it needs to chill longer. Stir the sugars into the butter until well combined, then pour in the milk and vanilla. Stir again.
  • Sift in the flour, cocoa, baking soda and salt. Fold gently to combine, then fold in the chocolate chips. The dough is soft and sticky. Cover the bowl with clingfilm and chill in the fridge for at least one hour, ideally two hours.
  • Now make the peanut butter dough. Stir the sugars into the melted butter, followed by the peanut butter, milk and vanilla. Stir well till smooth.
  • Sift in the flour, baking soda and salt, then fold to combine. Stir in the chocolate chips. This dough will look a little wet but that's ok. Cover the bowl with clingfilm and chill in the fridge for at least 1 hour. Since the chocolate dough is chilling for longer, it's ok if this peanut butter dough does as well.
  • When ready to bake, preheat the oven to 175 C. Line two baking trays with silicone mats (if baking in batches in a smaller oven, otherwise just use one tray). Bring both doughs out of the fridge and line a baking tray with a silicone mat.
  • Use a cookie scoop to scoop out 10 to 12 equal portions of the peanut butter dough first. Then one at a time, scoop out equal portions of the chocolate dough, placing each one right on top of the peanut butter one and smoosh them together, pressing gently down on the 'seam' to make sure they stick together well. The warmth of your hands will help in working the cold dough. Place on the baking tray so that both halves can be seen (refer photo above). Repeat with the remaining dough, wiping your hands often as the chocolate dough will be a bit stickier than the peanut butter one.
  • Place the dough balls far apart, at least 2 inches, because this recipe makes large cookies. Bake for 15 minutes, then take the tray out of the oven and gently flatten any extra puffy bits. I found the peanut butter side puffing up more, so this midway step helps to shape the cookies better.
  • Place back in the oven and bake 10 minutes more, or until you can see the peanut butter side lightly browned on the top and edges. Remove from the oven press a few more chocolate on top for extra melty bits. At this point, you can also use the back of a spoon to nudge any spread out or uneven bits back into shape to make nice round cookies. The cookies will look a little soft at this stage but it's important not to over bake, or they'll become too dry.
  • Let the cookies cool on the tray for 20 minutes to firm up, then transfer to a wire rack to cool completely. Typically, the peanut butter side will take longer to firm up.
  • Store the cookies in an airtight tin for 4 to 5 days at room temperature and up to 10 days in the fridge, or freezer for longer. Happy baking!

Notes

*If you eat eggs, I would recommend making these cookies with 1 beaten egg, split equally among the two cookie doughs, adding the egg just after the sugars in each dough. The cookies will take about 15 minutes to get done. The reason I'm saying this is that without the eggs, the cookies take longer to bake and firm up enough to hold their shape. While they're delicious either way, I find eggs more convenient here.
*Avoid using natural, organic-style peanut butter here, use a standard processed one here as it has more ingredients to bind and stabilise the dough.
*If you have microwave-safe mixing bowls, melt the butter right in there and then just add everything else to the bowl to minimise dishes.
*Adapted from Sally's Baking Addiction