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Black n’ White Chocolate Chunk Cookies

Have a hard time choosing between regular chocolate chunk cookies and chocolate chocolate chunk cookies? Well worry no more! This recipe combines Peanut’s Bake Shop Original Chocolate Chunk Cookies and the Midnight Chocolate Chunk Cookies, making it the best of both worlds! Bonus: They’re ready in under 30 minutes!

Black n' white vegan chocolate chunk cookies on a plate

Why this Recipe Works:

  • Created especially for use with my Peanut’s Bake Shop Cookie Kits, this recipe calls for minimal ingredients and is SO easy to make.
  • The combination of flavors really makes this cookie’s taste and look really stand out.

How to Make Black n’ White Chocolate Chunk Cookies:

1. Start by pre-heating your oven to 350 degrees.

2. Then, take an original Chocolate Chunk Cookie Kit and a Midnight Chocolate Chunk Cookie Cookie Kit and prepare them in separate bowls according to the ever-so-simple package directions. Keep in mind that it’s best to aim for slightly drier cookie dough rather than overly sticky dough, therefore take it easy on the water.

3. Gather a couple of baking sheets, line them in parchment paper if you like (not necessary, though, if you have nonstick sheets) and place them next to your bowls of cookie dough.

4. This next part is very important: designate one hand to each type of dough and and tell yourself that you will not allow the Midnight Cookie dough hand to reach into the original Chocolate Chunk cookie dough bowl (or vise versa) at any time!  Each hand must stick to their flavor and not cross over, otherwise things will get messy and your cookies may not look as pretty.  Now that we’ve set some ground rules, it’s time to start forming your cookie balls!

Using both hands at the same time, simply take about a tablespoon or two of each type of cookie dough and then gently press them together to create a nice Black n’ White dough ball.  Place it on your baking sheet.

5. Repeat step #4 about 23 more times or until you run out of dough.  Admittedly, I very rarely make it to 24 total balls, simply because I tend to get carried away and make these a little larger than my other cookies!  More commonly I end up with 19 – 20 cookies with this recipe.

Raw black n' white cookie dough balls on a cookie sheet with parchment paper

6. Bake these beauties in your pre-heated oven for 13-15 minutes or until the cookies look more matte than shiny.  Once they’re done, allow the cookies to cool on the baking sheets for at least two minutes before transferring them to a cooling rack.

And that’s all there is to it!  Our days of having to choose which chocolate chunk cookie flavor to enjoy are OVER.  Thank goodness!

I hope you love these cookies as much as we do.

Black n' white vegan chocolate chunk cookies on a plate

Top Tips for Making Black n’ White Chocolate Chunk Cookies

  • Remember: Designate one hand to each type of dough and and tell yourself that you will not allow the Midnight Cookie dough hand to reach into the original Chocolate Chunk cookie dough bowl (or vise versa) at any time!
  • It’s best to aim for slightly drier cookie dough rather than overly sticky dough, therefore take it easy on the water when adding it to the mixes.

I love making fun and unique cookie recipes using my Peanut’s Bake Shop Cookie Kits! If you loved these, you have to try my Hawaiian Chocolate Chunk Cookies, Funfetti Chocolate Chunk Cookies, my Black n’ White Chocolate Chunk Cookies, and my Midnight Chocolate Chunk Peanut Butter Cookie Cups!

Did you try this recipe? Give it a star rating and let me know what you think in the comments below. Your feedback is very helpful!

Black n' White Chocolate Chunk Cookies

Our days of having to choose which Peanut's Bake Shop chocolate chunk cookie flavor to enjoy are OVER. These delicious cookies are the best of both worlds!
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Course: Dessert
Cuisine: plant based, vegan
Keyword: Vegan Cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 20 cookies

Ingredients

Instructions

  • Start by pre-heating your oven to 350 degrees.
  • Then, take an original Chocolate Chunk Cookie Kit and a Midnight Chocolate Chunk Cookie Cookie Kit and prepare them in separate bowls according to the ever-so-simple package directions. Keep in mind that it's best to aim for slightly drier cookie dough rather than overly sticky dough, therefore take it easy on the water.
  • Gather a couple of baking sheets, line them in parchment paper if you like (not necessary, though, if you have nonstick sheetand place them next to your bowls of cookie dough.
  • This next part is very important: designate one hand to each type of dough and and tell yourself that you will not allow the Midnight Cookie dough hand to reach into the original Chocolate Chunk cookie dough bowl (or vise versat any time!  Each hand must stick to their flavor and not cross over, otherwise things will get messy and your cookies may not look as pretty.  Now that we've set some ground rules, it's time to start forming your cookie balls!
  • Using both hands at the same time, simply take about a tablespoon or two of each type of cookie dough and then gently press them together to create a nice Black n' White dough ball.  Place it on your baking sheet.
  • Repeat step #4 about 23 more times or until you run out of dough.  Admittedly, I very rarely make it to 24 total balls, simply because I tend to get carried away and make these a little larger than my other cookies!  More commonly I end up with 19 - 20 cookies with this recipe.
  • Bake these beauties in your pre-heated oven for 13-15 minutes or until the cookies look more matte than shiny.  Once they're done, allow the cookies to cool on the baking sheets for at least two minutes before transferring them to a cooling rack.

Notes

  • Remember: Designate one hand to each type of dough and and tell yourself that you will not allow the Midnight Cookie dough hand to reach into the original Chocolate Chunk cookie dough bowl (or vise versa) at any time!
  • It's best to aim for slightly drier cookie dough rather than overly sticky dough, therefore take it easy on the water when adding it to the mixes.
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