These cookies are the things dreams are made of. Literally the perfect marriage of chocolate and peanut butter and it’s literally apparent in every bite. I made these for the Super Bowl and ate SEVERAL! They are literally that good. I altered the recipe a bit because I was craving more of a crunch so I used crunchy peanut butter. The original recipe calls for smooth, which would be just as divine. If you are looking for a cross between a peanut butter cup, cookie, and heaven, you need to make these cookies immediately.
- 2 1/2 cup all-purpose flour
- 1/4 cup Dutch-processed cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup unsalted butter at room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 large eggs at room temperature
- 1 tbsp. pure vanilla extract
- 1 1/2 cup semisweet chocolate chips
- 1 1/2 cup peanut butter chips
- 1 cup smooth peanut butter *I used chunky
- Preheat over to 350.
- Line two baking sheets with nonstick silicone baking mats or parchment paper. (Alternatively, use nonstick baking sheets or lightly butter conventional baking sheets.) Set aside.
- Combine the flour, cocoa powder, baking soda, and salt in a mixing bowl. Set aside.
- Put the butter in the bowl of a standing electric mixer fitted with the paddle. Begin beating on low speed to soften. Increase the speed to medium and beat for about 3 minutes, or until light and creamy.
- With the motor running, gradually add the granulated sugar and the the brown sugar, beating until very light and creamy.
- Combine the eggs with the vanilla. Add the egg mixture in two parts and beat to incorporate, scraping down the sides of the bowl with a rubber spatula after each addition.
- Gradually add the reserved ingredients, beating until just streaky.
- Remove the bowl from the mixer and scrape the paddle clean.
- Lightly flour a clean, flat work surface.
- Scrape the dough into the floured surface. Lightly flour your hands and finish mixing the dough by using a gentle kneading motion, working until the dough is just blended. Do not overwork the dough, you want to be certain that all of the ingredients are just blended together.
- Using a wooden spoon, stir in the peanut butter chips and peanut butter when adding the base recipe's semisweet chocolate chips to the dough, leaving the peanut butter in heavy streaks or chunks throughout the dough.
- Using a tablespoon, place mounds of the dough, about 2 inches apart, on the prepared baking sheets. Please in the over and bake for about 20 minutes (mine took less time!), or until lightly browned around the edges. The center should be slightly soft to the touch. Remove from the oven and, using a metal spatula, transfer the cookies to wire racks to cool. Store, airtight, at room temperature for up to a week.
This recipe was slightly adapted from Milk & Cookies.