These nutty double chocolate chip cookies is a delicious spin on chocolate chip cookies. These cookies are soft and tender thanks to the nut/seed butter! You can easily make these with peanut butter or nut free using a seed butter of choice. Because my girls have various nut allergies, I use Wow Butter which is a nut free, soy based butter that tastes pretty close to peanut butter and bakes well, but you can use anything you like.
These cookies are versatile in that you can switch up the nut or seed butters along with the chocolate chips to create different flavors. For example, use macadamia nut butter along with white chocolate chips or use cashew butter along with salted caramel chips or even almond butter with dark chocolate chips and sliced almonds. The options are endless. Today, I am going with the classic peanut butter (or in our case wow butter) with milk and semisweet chocolate chips.
Let’s get started.
These cookies are much like a chocolate chip cookie, so cream your butter with the nut butter or seed butter of choice along with the brown sugar until creamed well. Then add the egg, milk of choice and vanilla. Stir well. Add flour of choice (you can substitute for gluten free flour if you like), baking soda, salt and milk chocolate chips and semisweet chocolate chips. You can also switch up the chocolate chips for white chocolate or even peanut butter chips. It is super versatile that way. Once mixed well, scoop onto cookie sheet and bake at 350F for 6 to 8 minutes or until edges are lightly golden.
Once cooked, let cool for a few minutes before removing to a cooling rack.
This makes a large batch, unless you make them monster-sized!! I usually bake half fresh and freeze the other half (unbaked). They are soft and tender and delicious with a glass of milk (like almond milk, oat milk, chocolate milk or even regular milk) for a snack or added to the lunch box for a yummy treat!
Double Chip Cookies
3/4 cup peanut butter or seed butter of choice
1/2 cup butter
1 cup brown sugar
1 egg
3 tbsp milk
1 tbsp vanilla
1-3/4 cup flour
3/4 tsp baking soda
3/4 tsp salt
1/2 cup milk chocolate chips
1/2 cup semisweet chocolate chips
Combine nut/seed butter and butter together until creamed well. Add sugar and mix. Add egg, milk and vanilla. Stir. Add remaining ingredients. Stir until all flour has been incorporated. Drop onto cookie sheet. Bake at 350F for 6 to 8 minutes or until golden. Remove from oven and let cool slightly before placing cookies on cooling rack.
To freeze:
Scoop cookies onto a parchment lined baking sheet. Place close together. Place in freezer until frozen. Remove from sheet and place in a freezer-safe container or freezer bag. To bake, place on cookie sheet and place in oven. Cook as directed above, no need to thaw!
