Pillsbury Double Chocolate Chip Cookies
If you’re like me and obsessed with spooky season and more than that, Pillsbury Pumpkin Sugar Cookies then you’re also probably a fan of finding new, fun ways to bake during this season. I was so excited when I thought of this recipe combination especailly because my love for black cocoa pairs so well with the sweet and soft Pillsbury Pumpkin Sugar Cookies that are always so exciting to come across every year. I hope you all enjoy this festive and delicious recipe as much as I do!
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How to Make Double Chocolate Cookies
Prepare Your Oven and Pan: Start by preheating your oven to 375°F (190°C). Line two cookie sheets with parchment paper and set them aside.
Mix Dry Ingredients: In a medium-sized bowl, whisk together 1 cup of all-purpose flour, 1/3 cup of black cocoa powder (or regular cocoa powder), 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This ensures an even distribution of the dry ingredients in your cookie dough.
Cream the Butter and Sugars: In a large bowl, use a whisk or an electric mixer to cream 1/2 cup of softened unsalted butter with 1/3 cup of light brown sugar and 1/2 cup of granulated sugar until light and fluffy, which should take about 2 minutes.
Add Wet Ingredients: Add 1 room temperature egg and 1 teaspoon of vanilla extract to the butter and sugar mixture. Mix until fully combined, scraping down the sides of the bowl as needed.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Then, fold in 1 cup of semi-sweet chocolate chips using a silicone spatula.
Shape and Top the Cookies: Scoop the dough into 2-tablespoon-sized balls and roll them gently in your hands. Place each cookie ball about 2 inches apart on the prepared cookie sheets. Press the cookie balls down slightly with the palm of your hand, top with a few extra chocolate chips, and place a Pillsbury Pumpkin Sugar Cookie right in the center.
Bake: Bake the cookies for 10 minutes. Once the cookies are out, let them sit on the pan for about 3 minutes before transferring them to a wire rack to cool completely.
Tips For Making Pillsbury Pumpkin Double Chocolate Chip Cookies
Room Temperature Ingredients: Make sure your egg and butter are at room temperature before mixing. This helps create a smoother, more even dough. It will also make the mixing process so much easier!
Black Cocoa Powder: I have been LOVING using black cocoa especially around spooky season. Using black cocoa powder gives these cookies an extra rich and deep chocolate flavor, but if you don’t have it on hand, regular cocoa powder works just as well.
Chocolate Chips: Feel free to add more chocolate chips on top before baking to make your cookies look extra indulgent. I love Ghiradelli or Nestle.
Don’t Overbake: To keep these cookies soft and chewy, avoid overbaking. They may look slightly underdone when you take them out, but they will continue to firm up as they cool.
Tools Used for This Recipe
Electric Mixer: Perfect for creaming the butter and sugar together quickly and efficiently.
Silicone Spatula: Great for scraping down the sides of the bowl and folding in the chocolate chips.
Cookie Sheets: Lined with parchment paper to prevent sticking and ensure even baking.
Wire Rack: Essential for cooling the cookies completely.
How To Store Pillsbury Pumpkin Double Chocolate Chip Cookies
To keep your Pumpkin Pillsbury Double Chocolate Chip Cookies fresh, store them in an airtight container at room temperature. They will stay soft and delicious for up to a week. For longer storage, you can freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. When you’re ready to enjoy them, let the cookies thaw at room temperature. That is of course…if there are any left to store!
Pillsbury Pumpkin Double Chocolate Chip Cookies
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15-18
servings15
minutes10
minutesKeep the screen of your device on.
Ingredients
1 cup all-purpose flour
1/3 cup black cocoa powder (or regular cocoa powder)
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup unsalted butter, softened
1/3 cup light brown sugar
1/2 cup granulated sugar
1 egg, room temperature
1 tsp. vanilla
1 cup semi-sweet chocolate chips (plus extra for topping)
1 package Pillsbury Pumpkin Sugar Cookies
Directions
- Preheat the oven to 375 degrees F and line two cookie sheets with parchment paper. Set aside.
- In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, use a whisk or an electric mixer to cream the butter and sugars together until light and fluffy – about 2 minutes.
- Add in the egg and vanilla. Use a silicone spatula to scrape down the sides of the bowl as you go. Continue to mix.
- Once the wet ingredients are fully combined, add the dry ingredients to the large bowl of wet ingredients.
- Mix the dough until just combined then fold in the chocolate chips using a silicone spatula.
- Once the dough has come together nicely and is soft, scoop the dough into about 2 Tbsp. sized balls and roll them gently in your hands. Place each cookie about 2″ apart. Use the palm of your hand to press the cookie ball dough down slightly. Place 4-5 chocolate chips around the sides if the cookie disc then place a Pillsbury Pumpkin Sugar Cookie right in the center.
- Bake for 10 minutes then allow the cookies to sit on the pan for about 3 minutes after coming out of the oven before transferring to a wire rack to cool.
- Enjoy!
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