Dark Chocolate Peanut Butter Half & Half Cookies

Making dreams come true with these dark chocolate peanut butter half and half cookies. Enjoy the best of both in one cookie or split in half to share with your other half.

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Alright, So you’ve read about my adorable nephew’s birthday party, now it’s time to tell you a little about my adventures in NYC before I ventured off to Boston!

I arrived in NYC Friday evening and I finally got to meet Tara (Chip Chip Hooray)! She took me to one of her favorite Thai restaurants for dinner, and then to a Greek bakery for dessert. I got a hazelnut cupcake (which suspiciously had almonds sprinkled on top) and a baklava cheesecake bar (which btw I actually saved for breakfast the next morning).

On Saturday we met up with the rest of the fabulous ladies for brunch at DBGB (however much to my dismay, Tracey was unable to join us due to car trouble). After stuffing ourselves with deliciouness, we found a location where we could then dive into the cookies which Lauren had brought for us to try from Keep It Sweet Desserts. After one bite of her cookies, I didn’t want them to try my cookies that I had brought because they were so phenomenal! She may have one more customer after that experience (and everyone I shared them with later on since I got to take some of the leftovers to my family).

From there, we went to a cute store with all kinds of kitchen stuff (Fishs Eddy) where I bought two fun cups and also two plates. One both Tara and I bought so be prepared for some awesome plates showing up. Also checked out Eataly, and a few other places I cannot remember the names to before I had to head out and meet my ride to Boston. I had an awesome time with everyone but definitely wish I had more time to spend in NYC. Hopefully I will be back soon, or maybe I can convince them to venture south ;-).

Also, check out Tara’s post about our adventures too – she took more pictures!

Moving on to these cookies. The first version pictured above were the ones I brought to share back in 2013. They were half and half cookies with peanut butter cookie dough with dark chocolate chips on one side, then dark chocolate cookie dough with peanut butter chips on the other. Pure joyousness.

I strongly suggest eating them fresh out of the oven. Gooey amazingness.

I talk about them in the past tense because despite loving them, 12 years later I wanted to make them even better and easier to make. I adapted them to be based on my favorite chewy chocolate chip cookies and you no longer need to make two separate doughs! You just divide one in half, mix the different chips into their respective background, and then rejoin them.

You could log roll the two doughs back together and then slice and bake to also form these half and half cookies but again I was going for simplicity and felt like rolling equal balls of dough together into one was good enough.

One year ago: Guest Post: Peanut Butter Cookies by Dinner or Dessert

DARK CHOCOLATE PEANUT BUTTER HALF & HALF COOKIES

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Yield: Approximately 20 cookies Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 cups all-purpose flour, spooned and leveled
• 1 tsp baking soda
• 1 tsp salt
• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 1/2 cup creamy peanut butter
• 1 cup packed dark brown sugar
• 1/2 cup white sugar
• 1 Tbsp vanilla extract
• 1 egg + 1 yolk, room temperature
• 1 Tbsp dark cocoa powder
• 1 cup peanut butter chips
• 1 cup dark chocolate chips
• Coarse sea salt (optional)

Directions

1. Sift together the flour, baking soda, and salt; set aside.
2. In a medium bowl, cream together the melted butter, peanut butter, brown sugar and white sugar until well blended (1-2 minutes). Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended.
3. Divide the dough in half as best you can into a separate bowl (I used a kitchen scale). To one half, add the cocoa powder and mix until just combined. Fold in the peanut butter chips into the chocolate dough and the dark chocolate chips into the peanut butter dough.
4. Roll each dough separately into 1.5 tablespoons balls (I used a medium cookie scoop). Roll one of each into a large dough ball and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results.
5. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
6. Place cookie dough onto the prepared cookie sheets, about 2 inches apart. Sprinkle with coarse sea salt if using.
7. Bake for 10-12 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Source: Adapted from my Buckeye Stuffed Peanut Butter Chocolate Chip Cookies.