Peanut Butter & Chocolate Checkerboard Cookies

Stop drooling & get baking!

I love these. Everyone enjoyed them, but I loved them, probably because I’m obsessed with anything that contains peanut butter and chocolate. And in this recipe, there are chocolate chips in the peanut butter dough and peanut butter chips in the chocolate dough so anywhere you bite, you’ll get a mouthful of peanut butter and chocolate heaven.

I’m also partial to these cookies because they combine two of my favorite cookies growing up: Easy Cake Mix Cookies and Peanut Butter Blossoms. The cake mix recipe came from a good friend in elementary school. Whenever we’d hang out after school, her mom would make us these amazing cookies. Warm from the oven with a glass of milk, these cookies taste like childhood. Ever since, these have been my go-to cookies when I need something fast, easy, and delicious. (My friend wrote the recipe card for us back in second grade; at the end, it says in the sweetest little-kid handwriting, “And now you have cookies!” So, so cute.) The peanut blossoms recipe came from my mom, who got them from an old coworker. I know there are lots of recipes out there for peanut blossoms. My mom has the best recipe. Really. So, with these two cookies coming together to make one super cookie, I highly recommend you give this recipe a try!


PEANUT BUTTER HALF (Peanut Butter Blossoms)

Sift together:

1 3/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt

Cream together: 

1/2 cup shortening + 1/2 cup peanut butter

Gradually add to shortening & pb, and cream well:

1/2 cup granulated sugar
1/2 cup firmly packed brown sugar

Add, and beat well:

1 large egg
2 tbsp. milk
1 tsp. vanilla

Blend in dry ingredients gradually; mix thoroughly. Stir in until well-mixed:

1 ½ cups chocolate chips


CHOCOLATE HALF (Easy Cake Mix Cookies)

1 box chocolate cake mix
1 large egg
1/4 cup vegetable oil
3 tbsp. water
1 cup peanut butter chips

Mix all ingredients (except for the chips) together, then stir in the peanut butter chips. 



~1 cup granulated sugar
Parchment paper or non-stick baking spray


1. Preheat oven to 350F. Cover cookie sheet with parchment paper (or spray with non-stick baking spray).

2. Make the peanut butter and chocolate cookie doughs (separately) as detailed above.

4. Take about a tablespoon scoop of the peanut butter dough and a smaller scoop of the chocolate dough (about ¾ of the size of the PB scoop). Roll each of them into a ball (separately) then make them slightly elongated so they resemble a fat baby carrot. Push them together side-by-side then gently tear in the middle so you have two halves with both kinds of dough. Flip one of the halves, and re-connect them so that the chocolate side of one half now matches up with peanut butter side of the other half and vice-versa. Squish them together really well (so they don’t fall apart while baking), and gently shape them into rounded cookies (like a slightly flattened ball).

5. Roll the cookies in granulated sugar and place on the prepared cookie sheet (parchment paper or baking spray). Bake at for 10-12 minutes. The cookies will be soft to the touch. Transfer carefully to a cooling rack to firm up.

“And now you have cookies!”

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