Wednesday, December 23, 2015

Double Chocolate Peanut Butter Cookies

Double Chocolate Peanut Butter Cookies
TOMORROW IS CHRISTMAS EVE! YAY YAY YAY! And I'm sure you probably have all your holiday cookie stuff figured case you don't....might I recommend these lovelies?
Double Chocolate Peanut Butter Cookies
These miiight be my current fave choc/pb cookie. Cuz....they're a super chocolatey base with a hint of peanut butter flavor, and they're loaded with melt-y chocolate and peanut butter chips! Double the chocolate, double the peanut butter!They're nice and sturdy on the outside (so great for gift giving or putting on a cookie plate) but chewy and delicious inside. This recipe also makes a good amount of cookies--I actually froze half the batch when I made them so that I could easily just pop them in the oven for Michael's work Christmas party (and we just ate the first half of the batch ourselves :P).
Double Chocolate Peanut Butter Cookies
I loved them. Michael loved them. My brother loved them. Michael's coworkers gobbled them up. 

Look...what I'm saying here is...Santa works hard all year and he deserves some of these cookies left out for him tomorrow night!!! Mkayyyy?

 Double Chocolate Peanut Butter Cookies

Adapted from une gamine dans la cuisine

Double Chocolate Peanut Butter Cookies
Makes 32-45 cookies.
  • 1/2 cup (or 1 stick or 8 tbsp.) unsalted butter, softened to room temperature
  • 1/2 cup creamy peanut butter (for best results, use storebought)
  • 1 cup granulated sugar
  • 1 cup packed brown sugar 
  • 2 eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 and 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa 
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt 
  • 10 oz. dark chocolate chips
  • 1/2 cup peanut butter chips
  • In a large bowl, with an electric mixer (and, if using a stand mixer, fitted with the paddle attachment) cream together the softened butter, peanut butter, and sugars on medium high speed until light and fluffy, about 3 minutes.
  • Beat in the eggs, one at a time.
  • Beat in the vanilla extract for about 1 minute.
  • Add flour, cocoa powder, baking soda, and salt and mix, on low speed, until just combined. 
  • Fold in the chocolate and peanut butter chips until evenly incorporated.
  • Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours (I let mine sit overnight). 
  • Preheat oven to 350F degrees and line a large baking sheet with parchment paper. 
  • Measure out about one tablespoon of dough and roll into a dough ball--or use a medium cookie scoop--and place each dough ball on the prepared baking sheet, leaving about 1 inch of space between each cookie. 
  • Bake 8-10 minutes, until the edges are just set (9 minutes seems to be just about perfect. The centers may look a bit underdone but they'll set as they cool). Cool for 10 minutes on the sheet before transferring cookies to a wire rack to finish cooling.
  • Store leftover cookies in an airtight container for up to 1 week at room temperature, or freeze for up to 3 months. (You can also freeze unbaked balls of cookie dough to bake later, just add about 2 minutes onto the baking time.)
Double Chocolate Peanut Butter Cookies
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