Double Striped Peanut Butter Cookies might be my favorite peanut butter cookie recipe ever. I’m not sure what it is, but something about the texture of the oats and peanut butter combined with the flavor and texture of the drizzle just does it for me. Plus, the cookies aren’t too sweet – just rich and packed with flavor.
This batch was for today’s Girl Scout meeting and while they had some competition from Toffee-Studded Snickerdoodles, they disappeared by the time the meeting was over. It’s also worth noting that the moms who stopped by seem to love the Double Striped Peanut Butter Cookies as much (maybe more?) than the kids.
Butter vs. Margarine
I followed the directions from the Hershey’s test kitchen, but used a stick of I Can’t Believe it’s Not Butter instead of butter. One thing I noticed was that the cookies didn’t spread much, so if you use something other than regular butter, you may want to pat the balls of dough down so they’ll bake flat.
Melting Chips in the Microwave
Tip: The microwave is a great tool for melting chocolate, but things have changed in the past few years. Most home microwaves are more powerful and using the high setting may turn your chocolate (and especially other flavors) chips into a grainy mess. The trick is to adjust the power to 40 or 50% . When I’m melting chips that are really high in sugar, like white chips, I often use the defrost setting.
Double Striped Peanut Butter Cookies
- 3/4 cup creamy peanut butter
- 1/2 cup butter or margarine, softened**
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1-1/3 cups quick-cooking oats divided
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup HERSHEY’S Milk Chocolate Chips
- 2 teaspoons shortening do not use butter, margarine, spread or oil
- 1/2 cup REESE’S Peanut Butter Chips
- Heat oven to 350°F. Beat peanut butter and butter in large bowl until well blended. Add granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together 1/2 cup oats, flour, baking soda and salt; gradually beat into peanut butter mixture.
- Shape dough into 1-inch balls. Roll in remaining oats; place on ungreased cookie sheet. Flatten cookies with tines of fork to form a crisscross pattern.
- Bake 10 to 12 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
- Place chocolate chips and 1 teaspoon shortening in medium microwave-safe container. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Drizzle over cookies. Repeat procedure with peanut butter chips and remaining shortening. Allow drizzles to set.