![These triple chocolate peanut butter cookies are decadent and truffle like. They use peanut butter and chocolate three different ways, and the flavor is out of this world amazing!](https://www.clarkscondensed.com/wp-content/uploads/2015/10/triple-chocolate-peanut-butter-cookies-1-of-5-683x1024.jpg)
This is a sponsored post written by me on behalf of The Hershey Company for IZEA. All opinions are 100% mine.
![Triple Chocolate Peanut Butter Cookies](https://www.clarkscondensed.com/wp-content/uploads/2015/12/triple-chocolate-peanut-butter-cookies-1-of-5-683x1024-480x480.jpg)
Triple Chocolate Peanut Butter Cookies
Yield:
0
Ingredients
- 1/2 cup salted butter softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla
- 1 1/2 cups flour.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup Hershey's Special Dark Cocoa Powder
- 1 1/2 bag Hershey's Milk Chocolate Chips, divided
- 1 1/2 bag Reese's Peanut Butter Chips, divided
- 2 tablespoons butter
- 1 teaspoon milk
Instructions
- In a mixing bowl, combine butter, brown sugar, and white sugar until smooth.
- Add in peanut butter.
- Mix in egg and vanilla. In a separate bowl combine the dry ingredients (except for chocolate and peanut butter chips.)
- Add the dry ingredients to the wet and mix until everything is combined.
- Mix in 1/2 bag of Hershey's Milk Chocolate Chips and 1/2 bag of Reese's Peanut Butter Chips. Cover and chill for 30 minutes.
- Preheat oven to 350 degrees.
- Place rounded balls of cookie dough on a cookie sheet or silicone baking sheet, about 1 inch apart.
- Bake for 10-12 minutes.
- Let cool for a few minutes on pan and then transfer to a cooling rack.
- Cool completely. After cookies are cooled, melt the remaining chocolate chips and, peanut butter chips.
- If you melt them in the microwave, melt for 30 seconds, stir, and then in 15-second increments. When melting the Reese's Peanut Butter Chips, add two tablespoon of butter and 1 teaspoon milk.
- Dip half of the cookie in the melted milk chocolate and half in the melted peanut butter.
- We found that it was best to dip the cookies in the chocolate first - let them set in the refrigerator for 30 minutes, and then dip the other half with peanut butter.
- Make sure they are set all the way before serving - refrigerating is the best way to speed up the process!
![hersheys-products (3 of 4)](https://www.clarkscondensed.com/wp-content/uploads/2015/10/hersheys-products-3-of-4-1024x683.jpg)
![triple-chocolate-peanut-butter-cookies (5 of 5)](https://www.clarkscondensed.com/wp-content/uploads/2015/10/triple-chocolate-peanut-butter-cookies-5-of-5-683x1024.jpg)
![hersheys-products (4 of 4)](https://www.clarkscondensed.com/wp-content/uploads/2015/10/hersheys-products-4-of-4-683x1024.jpg)
![hersheys-products (1 of 4)](https://www.clarkscondensed.com/wp-content/uploads/2015/10/hersheys-products-1-of-4-683x1024.jpg)
![triple-chocolate-peanut-butter-cookies (2 of 5)](https://www.clarkscondensed.com/wp-content/uploads/2015/10/triple-chocolate-peanut-butter-cookies-2-of-5-1024x683.jpg)
Chelsea @ Life With My Littles says
These look so fancy! And I love the double-dipping! What a genius idea!