Jekyll & Hyde Cookies

12 Cookies
32 min

Looking for a fun holiday-inspired cookie that doesn't include the typical pumpkin ingredient? Want to add an easy recipe to your repertoire this season that you can continue to bake throughout the year? How about something with classic flavors and ingredients likely already in your pantry? Look no further! Like Jekyll and Hyde, these cookies offer two personalities yet one amazing flavor combo that marries perfectly. A classic chocolate chip cookie merged with a double chocolate peanut butter chip cookie with a light dusting of flaked sea salt create these uniquely whimsical cookies. They are easy to make and will be sure to impress your family and friends.


For more recipes like this visit my Instagram @flourandfame or blog www.flourandfame.com!

Recipe details
  • 12  Cookies
  • Prep time: 12 Minutes Cook time: 20 Minutes Total time: 32 min
Show Nutrition Info
Hide Nutrition Info
Ingredients
Cookie Dough
  • 2 sticks | Unsalted Butter (cold)
  • 1 cup & 2 tablespoons | Light Brown Sugar (packed)
  • ¾ cup | Granulated Sugar
  • 2 large | Eggs
  • 2 teaspoon | Vanilla Extract
For the Chocolate Chip Cookies
  • 1 ¼ cups & 2 tablespoons | All-purpose Flour
  • ¼ teaspoon | Baking Soda
  • ½ teaspoon | Baking Powder
  • ½ teaspoon | Kosher Salt
  • 1 cup | Semisweet Chocolate Chips
For the Double Chocolate Peanut Butter Cookies
  • 1 cup & 2 tablespoons | All-purpose Flour
  • ¼ cup | Cocoa Powder
  • ¼ teaspoon | Baking Soda
  • ½ teaspoon | Baking Powder
  • ½ teaspoon | Kosher Salt
  • 1 cup | Peanut Butter Chips
For the Toppings
  • ½ cup | Semisweet Chocolate Chips
  • 2 tablespoons | Sea Salt Flakes
Instructions

Line baking sheets with parchment paper.
Preheat oven to 375° F and space out oven racks for even baking.
Remove cold butter from fridge and cube into roughly 1-inch pieces. Using a stand mixer with a paddle attachment or a hand mixer, beat cold, cubed butter and sugars together in large bowl until combined and fluffy, about 4 minutes on medium speed. Add eggs one at a time, beating until well blended after each addition. Add vanilla extract and beat until combined.
Divide batter in half, place half in a separate bowl, leaving half in the large mixing bowl. Sift chocolate chip flour, baking soda and baking powder into mixing bowl. Add salt and beat on low speed until combined and there is no visible flour. Batter will be thick. Use a rubber spatula to ensure all ingredients at the bottom and around the edges are incorporated. Mix in the chocolate chips by hand using a rubber spatula. Move chocolate chip cookie dough to separate bowl and set aside.
Add other half of batter to mixing bowl and sift in double chocolate peanut butter flour, cocoa powder, baking soda and baking powder. Add salt and beat on low speed until combined and there is no visible flour. Batter will be thick. Use a rubber spatula to ensure all ingredients at the bottom and around the edges are incorporated. Mix in the peanut butter chips by hand using a rubber spatula.
Measure out 2 tablespoon (or 60 grams) portions of each type of dough, press together, seal and roll into even balls. Evenly place 6 cookie dough balls per baking sheet. Press 4 chocolate chips into the top of each ball and finish with sea salt flakes.
Bake cookies for 12 minutes. Remove baking sheets and use a spatula to separate and form more round cookies that are spreading too much. Place cookies back in the oven for an additional 8-10 minutes making sure to rotate the sheets and swap the top and bottom racks from the first bake.
Eat hot or cool on wire racks. Store leftovers in wrapped plastic or airtight container at room temperature.
Flour & Fame
Want more details about this and other recipes? Check out more here!
Go
Comments
Next