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–+ servings
Parent Trap Cookies

Parent Trap Cookies You'll Crave: Chewy, Chocolatey Bliss

Indulge in these Parent Trap Cookies featuring creamy peanut butter and chocolate for a nostalgic and delicious treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 4 hours
Total Time 4 hours 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1/2 cup unsalted butter Adds richness and moisture; for a dairy-free option, use margarine.
  • 1/2 cup granulated sugar Provides sweetness and contributes to the cookie's chewy texture; coconut sugar can be a healthier alternative.
  • 1/2 cup dark brown sugar Enhances flavor depth and adds moisture; while there's no direct substitute, light brown sugar works in a pinch.
  • 1 large egg Binds all ingredients and helps the cookies rise; for a vegan substitute, consider a flax egg.
  • 1 teaspoon pure vanilla extract Brings flavor complexity; you can swap it for almond extract for a unique taste.
  • 1 cup all-purpose flour Provides structure to the cookies; feel free to use a gluten-free flour blend if needed.
  • 2/3 cup Dutch processed cocoa powder Imparts rich chocolate flavor and color; natural cocoa can be used but may alter the taste.
  • 1 teaspoon baking soda Aids in cookie rise; don't substitute for best results.
  • 1/4 teaspoon salt Balances the sweetness; sea salt enhances flavor beautifully.
  • 1 tablespoon milk Adds moisture; any dairy or plant-based milk works perfectly.
  • 4 oz chopped semisweet chocolate Brings gooiness and extra chocolate flavor; dairy-free chocolate is a great substitute for allergies.
  • 1/4 cup chopped mini Oreos Adds crunch and delightful flavor; experiment with similar cookies for variety.
For Extra Gooeyness
  • 1 cup chocolate chunks Optional; stuff extra chocolate inside your dough balls before baking!

Equipment

  • Mixing bowl
  • Electric mixer
  • Cookie scoop
  • Baking Sheet
  • Parchment paper
  • refrigerator

Method
 

Step-by-Step Instructions for Parent Trap Cookies
  1. In a medium bowl, whisk together 1 cup of all-purpose flour, 2/3 cup of Dutch-processed cocoa powder, 1 teaspoon of baking soda, and 1/4 teaspoon of salt for the chocolate dough. In another bowl, repeat the process using 1 1/4 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt for the peanut butter dough.
  2. In a large mixing bowl, beat together 1/2 cup of unsalted butter, 1/2 cup of granulated sugar, and 1/2 cup of dark brown sugar using an electric mixer on medium speed for 3-4 minutes until light and fluffy.
  3. Add 1 large egg and 1 teaspoon of pure vanilla extract to the butter-sugar mixture. Mix on low speed until well combined, about 1-2 minutes.
  4. Cover both bowls of dough with plastic wrap and refrigerate for at least 4 hours.
  5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a large cookie scoop, alternate scooping the chocolate dough and the peanut butter dough into the same scoop, then gently swirl them together.
  6. Place the scooped dough on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly browned.
  7. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 5IUCalcium: 15mgIron: 1mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for longer storage.

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