These double chocolate, peanut butter, and oat cookies are going to be your new favorite cookie to make for cookie exchanges!
While I didn’t actually participate in a cookie exchange this year, cookie exchanges are on my mind this December. And this cookie is the perfect cookie exchange cookie for tons of reasons:
- It’s a little different. Not your typical Christmas cookie, give your sweet friends something new and fun!
- It’s got an amazing cocoa taste. Comes from the cocoa powder, go figure! Cocoa fits perfectly with the winter season!
- It’s got everyone’s favorite food marriage in it: peanut butter and chocolate. Have I run this pair into the ground? Maybe. Will I stop anytime soon? No way.
- It’s got a fun twist: OATS. Guys, I just love oats in cookies – totally mixes up the taste by giving some great new flavor.
- It’s sturdy. Cookie exchange cookies put up with a little bit of a beating. They’re picked up and put down and transported to and from a house – a crumbly cookie we do not want. Instead, these are CHEWY and not prone to fall apart.
Convinced yet?? Have I mentioned my favorite part about these cookies? They are FUDGY. Packed with chocolate chips, topped with chocolate chips, and chewy – they’re practically like a brownie! YUM YUM YUM.
Get baking!! (Also, Jake has said these are his very favorite. WHAT AN ENDORSEMENT Y’ALL! What else do ya need to know???)
- ¾ cup salted butter, at room temperature
- ¾ cup light brown sugar, packed
- ⅔ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- ⅓ cup peanut butter
- 1 cup bread flour (do not substitute!)
- 1 all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup dark chocolate chips
- ½ cup old-fashioned oats
- Mini chocolate chips for topping, optional
- In a large bowl, cream butter and sugars together until very light and fluffy, about three minutes.
- Add eggs and vanilla and beat well until fluffy again, about two minutes. Beat in peanut butter.
- In a separate bowl, stir together the two flours, cocoa powder, baking soda, and baking powder until fully incorporated. Using a wooden spoon or spatula, add the flour mixture into the butter mixture, just until combined. Be careful not to over mix.
- Carefully fold in chocolate chips and oats.
- Scoop dough in tablespoon-size balls onto a parchment-paper lined large plate or baking sheet. For thicker cookies, shape balls taller than they are wide. Lightly press plastic wrap against the dough and refrigerate for 24 hours.
- After chilling the dough, preheat oven to 350 degrees and line baking sheets with parchment paper. Transfer pre-scooped dough onto the baking sheets, leaving two inches between cookies on each side.
- Bake for 10-12 minutes, until the outside of the cookie is looking cooked while the centers are still soft and light. Carefully watch them so they do not overcook. Allow cookies to cool for at least 10 minutes (top with extra chocolate chips, if desired) and then transfer to cool completely on a wire rack. Cookies keep well in an airtight container at room temperature for 5 days. You can also freeze them in an airtight bag for up to three months.
If you try these awesome cookie exchange cookies, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work!
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