Double Chocolate Chip Cookies

Scott Anderson


These cookies were a simple creation after a day at work and evening weeding and cleaning up the yard. I wanted to relax and bake something sweet but a little different so I started with the basic sugar to fat ratio and then added in some love.

The secret is the addition of some peanut butter for a nutty creaminess, double chocolate chips for that deep dark chocolate flavor, marshmallows for a chewy surprise and cinnamon for added richness.

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6-8 hungry family members


20 Min


10 Min


1/2 c
salted butter
1/2 c
vegetable shortening
1/4 c
peanut butter, creamy
3/4 c
brown sugar, lightly packed
3/4 c
granulated sugar
1 tsp
natural vanilla
2 large
2 1/2 c
unbleached white flour
1 tsp
baking soda
1/2 tsp
ground cinnamon
1/2 tsp
1 c
mini marshmallows
2 c
double chocolate chips

Directions Step-By-Step

Heat oven to 375 degrees conventional, 350 degrees convection.
Beat butter, vegetable shortening, and peanut butter until light and creamy. Add in both sugars and vanilla and beat until creamy and fully incorporated.
Add in eggs one at time, combine together salt, flour, baking soda and cinnamon then gradually add into butter mixture.
Remove bowl from mixer and stir in chips and marshmallows until combined. Scoop out in 2 oz balls and place onto a greased baking sheet. Bake 8-10 minutes until lightly browned.
Cool and enjoy – Remove the cookies from the tray carefully since the marshmallows may cause them to stick to the tray.