These Peanut Butter Chocolate Tuxedo Cookies are a perfect combination of two favorite flavors, all wrapped up in a single cookie. Enjoy!
We love cookies! My sisters and I were shopping this weekend and stopped in at a local cookie shop to cave into our sugar craving. Which is something that sisters do, right? Support each other. I saw this cookie that was 1/2 peanut butter and half chocolate. I loved the idea – so I decided to come home and try a batch.
Some of the cookies came out a complete half chocolate and half peanut butter, some of them were swirled and some had a top was chocolate and the bottom was peanut butter. We didn’t care too much about the looks, but about the combination of chocolate and peanut butter. In addition, we decided to give it our own flare with topping it with some chopped up Reese’s Peanut Butter Cup Trees. Great addition, to a great cookie.
Enjoy! XOXO San
How do you make Peanut Butter Chocolate Tuxedo Cookies?
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In a medium sized bowl whisk the flour, cocoa powder, baking soda, and salt together, and set aside.
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In the bowl of an electric mixer on medium speed beat the butter and sugar together until light and fluffy, roughly 2 minutes. Beat in the eggs and vanilla until combined, then reduce the mixer speed to low and slowly add in the flour mixture. Beat until just combined.
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Beat the butter and sugar until creamy. Add the peanut butter and egg.
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Add flour, sugar, baking powder and salt. Beat until well combined.
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Preheat oven to 350 degrees.
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Using a cookie scoop, scoop the chocolate cookie dough filling it 1/2 way with the chocolate dough, then scoop the peanut butter dough filling the rest of the scooper. It should be half chocolate and half peanut butter.
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Note: You can take the dough and roll them into a cylinder, refrigerate and then slice to get the perfect tuxedo look, but we aren’t that patient.
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Bake 12-14 minutes or until set.
My favorite kitchen tools used to make Peanut Butter Chocolate Tuxedo Cookies
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MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of their durability.
MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house thanks in large part to the garbage disposal.
KITCHENAID MIXER: I love my Kitchen-Aid mixer and use it almost daily. For cookies, bread, sauces, frostings and dough – I find many recipes that I can use my Kitchenaid to reduce prep time. I have two that I couldn’t live without.
OR
HAND MIXER: I love these for small batches or quick and easy recipes that don’t require a lot of ingredients. I love that you can have so many color options now, I love personally love teal
MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been essential in my kitchen. I prefer Pyrex because of its durability.
Looking for other peanut butter cookie ideas? Try these Healthy Peanut Butter Banana Cookies, Best Ever Soft Peanut Butter Cookies, or these delicious Double Chocolate Peanut Butter Cookies.
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Peanut Butter Chocolate Tuxedo Cookies
Ingredients
Chocolate Cookie
- 1 cups + 1 tablespoon all-purpose flour
- 1/4 cup + 2 tablespoons unsweetened Dutch-process cocoa powder I used Special Dark
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 10 tablespoons butter at room temperature
- 1 cup granulated sugar
- 1 egg
- 1 teaspoons vanilla extract
Peanut Butter Cookie
- 1/2 cup sugar
- 1/2 cup brown sugar packed
- 1/2 cup butter room temperature
- 1/2 cup peanut butter
- 1 egg
- 1 1/4 cup flour
- 3/4 tablespoon baking soda
- 1/2 tablespoon baking powder
- 1/2 tablespoon salt
Instructions
Chocolate Cookie
- In a medium sized bowl whisk the flour, cocoa powder, baking soda, and salt together, and set aside.
- In the bowl of an electric mixer on medium speed beat the butter and sugar together until light and fluffy, roughly 2 minutes. Beat in the eggs and vanilla until combined, then reduce the mixer speed to low and slowly add in the flour mixture. Beat until just combined.
Peanut Butter Cookie
- Beat the butter and sugar until creamy. Add the peanut butter and egg.
- Add flour, sugar, baking powder and salt. Beat until well combined.
- Preheat oven to 350 degrees.
- Using a cookie scoop, scoop the chocolate cookie dough filling it 1/2 way with the chocolate dough, then scoop the peanut butter dough filling the rest of the scooper. It should be half chocolate and half peanut butter.
- Note: You can take the dough and roll them into a cylinder, refrigerate and then slice to get the perfect tuxedo look, but we aren’t that patient.
- Bake 12-14 minutes or until set.
My review: I love a good peanut butter cookie! So add a little chocolate and top with some Reese’s it is good with me. But to be honest I enjoyed the dough more than the cookie.
Kids review: They love them!!! Aiden, 10 years said it was like a Reese’s peanut butter cup that was stuffed into a soft cookie.
Husbands Comments: He loved how soft they were, he loved them without being topped with Reese’s peanut butter cups.
