DOUBLE CHOCOLATE PEANUT BUTTER COOKIES RECIPES

Steps:

• Preheat oven to 350 degrees F.
• Beat peanut butter, oil, brown sugar and granulated sugar in a large bowl with an electric mixer on medium speed until the sugars are blended. Beat in eggs, yogurt and vanilla until combined.
• Whisk flour, cocoa, oats, baking soda and salt in a medium bowl. With the mixer on low speed, gradually add the dry ingredients to the peanut butter mixture until blended. (It will be sticky.) Stir in chocolate and peanut butter chips.
• Using a small cookie scoop or slightly rounded tablespoons of dough, place cookies 2 inches apart on ungreased cookie sheets.
• Dip the bottom of a glass in water and then in turbinado sugar. Use the sugared glass to flatten the cookies slightly, leaving a thin layer of sugar on top, rewetting the glass as needed.
• Bake the cookies in batches until they are just set and the tops appear cracked, 8 to 10 minutes. (Do not overbake or they will be dry.) Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool.

Steps:

• Preheat the oven to 350 degrees F.
• Combine the flour, cocoa, baking soda and salt in a medium bowl. Set aside. 
• Cream the butter and sugars together in a large bowl with an electric mixer until fluffy. Add the peanut butter, vanilla and eggs and mix on low. Stir in the flour-cocoa mixture until just mixed. Fold in the chocolate chips, peanut butter chips and peanut butter cups and stir with a wooden spoon. 
• Drop a heaping tablespoonful of dough onto baking sheets, leaving 2 inches between each cookie to allow them to spread. Bake until set, but still a touch soft inside, 8 to 10 minutes. Cool for 2 minutes on baking sheet, then transfer cookies to wire rack to cool completely.