This recipe was created by request of The Kid, who’s a big fan of both chocolate AND peanut butter (the apple doesn’t fall far from the tree.) They’re saucepan cookies, but the dough does get stiff by the end. Your stirring muscles will get a workout, but these cookies are worth it.
Double Chocolate-Peanut Butter Cookies
Makes 50 cookies
1 1/2 cup all-purpose flour
1 1/2 cup sugar
2/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter
1 teaspoon vanilla extract
1 cup chocolate chips
1 cup peanut butter chips
Preheat oven to 350°F. Line baking sheets with parchment paper or Silpat. Whisk together flour, sugar, cocoa, baking soda, baking powder and salt in a bowl. Melt butter in a second small bowl in a microwave or a small saucepan over low heat. Allow butter to cool to room temperature. Stir in the eggs and vanilla extract.Stir butter mixture into flour mixture just until combined. The dough will be very thick.
Fold chocolate chips and peanut butter chips into the dough until evenly distributed. Shape into generous 2-inch balls using a cookie scoop or a heaping tablespoon measure. Leave room on pan between cookies, as these will spread to about 3 inches in diameter.
Bake 12 to 14 minutes at 350. Allow cookies to cook on pan about 5 minutes before removing to rack to cool completely.
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