How To Make Double-Sided Cookies
With this double-sided cookies recipe, you won’t have trouble choosing. It’s one part chocolate peanut butter and one part oatmeal chocolate chip!
Preheat the oven to 350 degrees F. Line 2 baking sheets, or as many as you have, with parchment paper.
Oatmeal Chocolate Chip Cookie Dough:
In a medium bowl, sift together the flour, baking soda, and salt. Add the oats and stir to incorporate, then set aside.
In a large bowl, cream together the butter, brown sugar, and vanilla with an electric hand mixer on medium speed for about 3 minutes until smooth. Add the egg and beat to incorporate.
Add the dry ingredients to the wet ingredients and mix until just combined. Add the chocolate chips and fold to incorporate with a rubber spatula. Set the dough aside.
Chocolate Peanut Butter Cookie Dough:
In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter, peanut butter, brown sugar, and vanilla with an electric hand mixer on medium speed for about 3 minutes or until smooth. Add the egg and beat to incorporate.
Add the dry ingredients to the wet ingredients and mix until just combined.
Scoop 1 tablespoon of oatmeal cookie dough and 1 tablespoon of peanut butter cookie dough and roll together in a ball. Repeat with the remaining dough.
Place the cookies at least 2 inches apart on a baking sheet, press down lightly to flatten, and bake for 12 minutes, or until golden brown. Let cool for 10 minutes.
- Calories: 191.82kcal
- Fat: 10.89g
- Saturated Fat: 5.26g
- Trans Fat: 0.25g
- Monounsaturated Fat: 3.32g
- Polyunsaturated Fat: 1.16g
- Carbohydrates: 21.26g
- Fiber: 1.11g
- Sugar: 11.32g
- Protein: 3.43g
- Cholesterol: 25.32mg
- Sodium: 106.03mg
- Calcium: 21.83mg
- Potassium: 76.47mg
- Iron: 0.88mg
- Vitamin A: 52.31µg
- Vitamin C: 0.03mg
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