Irresistible Double Striped Peanut Butter Cookies: Your New Favorite Homemade Recipe

There are peanut butter cookies, and then there are Double Striped Peanut Butter Cookies – a recipe that truly stands out in the vast world of sweet treats. These aren’t just any ordinary cookies; they are an extraordinary blend of textures and flavors that will tantalize your taste buds. The unique combination of creamy peanut butter and hearty oats creates a wonderfully chewy base, perfectly complemented by the contrasting textures and rich flavors of both chocolate and peanut butter drizzles. What makes them truly special is their perfectly balanced sweetness – they’re rich and deeply flavorful without being overly sugary, making them an ideal indulgence for any time of day.

The universal appeal of these peanut butter oat cookies was recently put to the test at a local Girl Scout meeting, and they passed with flying colors! Even with tough competition from other delicious treats like Toffee-Studded Snickerdoodles, these Double Striped Peanut Butter Cookies were the first to disappear. It was particularly noteworthy that the moms, usually a more discerning crowd, seemed to enjoy them as much, if not more, than the kids! This strong endorsement from both young and old alike truly cements their status as a crowd-pleasing dessert that’s perfect for parties, bake sales, or simply a comforting treat at home.

Why These Double Striped Peanut Butter Cookies Are Your New Obsession

What sets these peanut butter cookies apart from the rest? It’s a combination of thoughtfully chosen ingredients and simple techniques that yield extraordinary results. The addition of quick-cooking oats not only adds a delightful chewiness but also a subtle nutty undertone that complements the rich peanut butter flavor beautifully. But the real showstopper is the “double stripe” – a generous drizzle of melted milk chocolate and creamy peanut butter chips. This dual drizzle doesn’t just add visual appeal; it intensifies the peanut butter flavor while introducing a classic chocolate pairing, creating a symphony of tastes in every bite. They are robust, satisfying, and have that perfect homemade feel that everyone craves.

Butter vs. Margarine: Navigating Your Baking Fat Choices

When it comes to baking, the type of fat you use can significantly impact the final texture of your cookies. This recipe, originally adapted from the trusted Hershey’s Kitchen, calls for butter. However, during a recent bake, I experimented by substituting a stick of “I Can’t Believe it’s Not Butter” margarine. The results were interesting: the cookies baked up beautifully, but they didn’t spread out as much as traditional butter-based cookies typically do. This is a common characteristic of margarines or butter substitutes, which often have a higher water content and/or different fat compositions compared to pure butter.

If you choose to use a butter substitute, especially one with a lower fat content, you might find your cookie dough balls retaining their shape more during baking. To achieve a flatter, more classic cookie profile, a simple trick is to gently pat down the balls of dough before baking with the palm of your hand or the bottom of a glass. This ensures they spread adequately and bake evenly. For the most consistent results and a richer flavor, however, traditional unsalted butter is generally recommended. If using unsalted butter, remember to account for salt in the recipe as noted in the tips section. Always use softened butter or margarine for optimal creaming with sugar, leading to lighter, fluffier dough.

Mastering the Melt: Microwave Tips for Chocolate & Peanut Butter Chips

Melting chocolate and peanut butter chips can sometimes feel like a delicate art, but your microwave is an incredibly efficient tool once you understand its nuances. The key lies in managing the power. Modern home microwaves are significantly more powerful than older models, and using the high setting can quickly overcook your chips, turning them from smooth and glossy into a grainy, unappetizing mess. This is especially true for chips with high sugar content, like white chocolate chips or certain peanut butter chips, which are particularly prone to seizing or burning.

The foolproof method is to adjust your microwave’s power level. For most chocolate and peanut butter chips, a setting of 40% to 50% power is ideal. Begin by microwaving for 30-second intervals, stirring thoroughly after each. It’s crucial to stir even if the chips don’t look melted; the residual heat continues the melting process. If they’re not fully melted after a couple of intervals, continue with shorter bursts, like 10-15 seconds, always stirring in between. For highly sugar-sensitive chips, such as white chips, I often opt for the defrost setting (usually around 30% power) to ensure a very gentle melt. Patience is a virtue here: slow and steady melting yields perfectly smooth, drizzly perfection for your cookies.

Recipe: Double Striped Peanut Butter Cookies

Double Striped Peanut Butter Cookies

Recipe by Cookie Madness

An excellent and very pretty peanut butter cookie, perfectly textured with oats and exquisitely finished with chocolate and peanut butter drizzles. This recipe is adapted from The Hershey’s Kitchen in Hershey, PA.

Print Recipe
Pin Recipe

Course
Dessert

Cuisine
American

Yields
48 cookies

Ingredients

¾ cup creamy peanut butter
½ cup butter or margarine, softened**
⅓ cup granulated sugar
⅓ cup packed light brown sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
1-⅓ cups quick-cooking oats divided
1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup HERSHEY’S Milk Chocolate Chips
2 teaspoons shortening (do not use butter, margarine, spread, or oil for melting chips)
½ cup REESE’S Peanut Butter Chips

Instructions

Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the creamy peanut butter and softened butter (or margarine). Beat them together with an electric mixer until they are light and well blended, about 1-2 minutes. Gradually add the granulated sugar and light brown sugar, continuing to beat until the mixture is fluffy and well incorporated. Next, beat in the egg, milk, and vanilla extract until thoroughly combined. In a separate medium bowl, whisk together ½ cup of the quick-cooking oats, all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the peanut butter mixture, beating on low speed until just combined and a soft dough forms. Be careful not to overmix.
Using your hands, shape the cookie dough into uniform 1-inch balls. Take the remaining ⅔ cup of quick-cooking oats and place them in a shallow dish. Roll each dough ball in the oats until it’s evenly coated. Place the oat-coated balls onto an ungreased cookie sheet, leaving about 2 inches between each cookie. Use the tines of a fork to gently flatten each cookie dough ball, pressing down to create a classic crisscross pattern. If using margarine, you may want to press them a bit flatter than usual.
Bake for 10 to 12 minutes, or until the edges are lightly golden brown. The centers may still look slightly soft, but they will firm up as they cool. Do not overbake, as this can lead to dry cookies. Once baked, remove the cookie sheet from the oven and let the cookies cool on the sheet for a few minutes before carefully transferring them to a wire rack to cool completely. This helps them retain their shape and chewy texture.
For the chocolate drizzle: Place the HERSHEY’S Milk Chocolate Chips and 1 teaspoon of shortening in a medium microwave-safe container. Microwave at MEDIUM (50% power) for 30 seconds. Remove and stir thoroughly. If the chocolate is not completely melted and smooth, microwave for additional 10-second intervals, stirring well after each, until smooth. Be careful not to overheat. Drizzle the melted chocolate over the cooled cookies using a spoon or a piping bag. For the peanut butter drizzle: Repeat the exact same procedure with the REESE’S Peanut Butter Chips and the remaining 1 teaspoon of shortening. Drizzle the melted peanut butter mixture over the cookies, creating a second stripe. Allow both drizzles to set completely before serving or storing. You can speed this up by placing the cookies in the refrigerator for 10-15 minutes.

Notes

**If you are using unsalted butter instead of salted butter or margarine, consider adding a scant ¼ teaspoon of additional salt to the dry ingredients to enhance the flavor balance.

Ensure your butter or margarine is at room temperature and softened for best results in creaming with sugars. This creates a light and airy base for your cookies.

Keywords
Cookies, Peanut Butter, Oats, Drizzle, Chocolate

Tried this recipe?
Let us know how it was! Share your baking success!

Tips for Perfect Double Striped Peanut Butter Cookies Every Time

Room Temperature Ingredients: Ensure your butter (or margarine) and egg are at room temperature. This allows them to cream together more effectively with the sugars, creating a smoother dough and a more tender, even-textured cookie.
Accurate Measuring: Baking is a science! Use proper measuring techniques, especially for flour (spoon into cup and level off) and peanut butter (level it in the cup to avoid air pockets).
Don’t Overmix: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing can develop the gluten in the flour, resulting in tough, dry cookies.
Evenly Sized Cookies: For consistent baking, try to make your cookie dough balls as uniform in size as possible. A small cookie scoop can be very helpful for this.
Cooling is Key: Allow the cookies to cool on the baking sheet for a few minutes after coming out of the oven. They are delicate when hot. This brief cooling period allows them to set before being transferred to a wire rack to cool completely. This is crucial for maintaining their shape and texture.

Customizing Your Double Striped Peanut Butter Cookies: Creative Variations

While the classic chocolate and peanut butter drizzle is undeniably delicious, feel free to get creative with your Double Striped Peanut Butter Cookies! Here are a few ideas to inspire your next batch:

Alternative Drizzles: Experiment with white chocolate, dark chocolate, or even a caramel drizzle for different flavor profiles. A dash of sea salt sprinkled over a caramel drizzle would be divine!
Add-ins for Extra Texture: Fold in a handful of mini chocolate chips, chopped nuts (like walnuts or pecans), or even butterscotch chips into the dough for added texture and flavor before baking.
Spice It Up: A pinch of cinnamon or a tiny amount of cayenne pepper can add an unexpected depth and warmth to the peanut butter flavor, especially if you’re a fan of spicy chocolate.
Different Peanut Butter: While creamy is specified, you could try natural peanut butter (adjust consistency if needed) or even crunchy peanut butter for an extra textural element within the cookie itself.

Serving and Storage Suggestions

These Double Striped Peanut Butter Cookies are best enjoyed fresh, but they also store beautifully. Serve them with a tall glass of cold milk, a warm cup of coffee, or alongside a scoop of vanilla ice cream for an indulgent dessert. To keep them fresh, store the cooled cookies in an airtight container at room temperature for up to 3-5 days. If you want to keep them longer, they freeze exceptionally well. Place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature for a quick treat anytime!

These Double Striped Peanut Butter Cookies are more than just a recipe; they are a delightful experience waiting to happen in your kitchen. Their rich flavor, satisfying texture, and beautiful appearance make them a truly special treat. We encourage you to try this recipe and discover your new favorite peanut butter cookie. Happy baking!