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.

★★★★☆ 4 votes
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

How to Make Double Chocolate Chip Cookies


  • 1Heat oven to 375 degrees conventional, 350 degrees convection.
  • 2Beat butter, vegetable shortening, and peanut butter until light and creamy. Add in both sugars and vanilla and beat until creamy and fully incorporated.
  • 3Add in eggs one at time, combine together salt, flour, baking soda and cinnamon then gradually add into butter mixture.
  • 4Remove 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.
  • 5Cool and enjoy – Remove the cookies from the tray carefully since the marshmallows may cause them to stick to the tray.

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