Wednesday, June 20, 2018

Dark Chocolate Peanut Butter Chip Chocolate Cookies

Dark Chocolate Peanut Butter Chip Chocolate Cookies
Fun fact: 3 years ago today I married my favorite (aside from James) guy. 3 years of marriage and almost 9 years together (and half a year of parenthood) one of my favorite things about us is what a good team we make. We complement each other and go together like...well...chocolate and peanut butter!

And he appreciates a good cookie. Definite keeper.
Dark Chocolate Peanut Butter Chip Chocolate Cookies
There's honestly nothing not to love about these cookies-they're super soft and chewy and FULL of chocolate and peanut buttery goodness-both in the cookies themselves and in the gooey peanut butter and chocolate chips! I'm a major proponent of eating warm cookies (to the point that I'll oftentimes not bother if they're not warm) BUT these ones are still super tasty at room temp. (don't get me wrong...I still liked them warm. But I didn't turn my nose up at the cooled ones either :P). 

They're delish, ok? It's just true. 

Dark Chocolate Peanut Butter Chocolate Chip Cookies

From Averie Cooks

Dark Chocolate Peanut Butter Chip Chocolate Cookies
Makes approx. 17 medium sized cookies.
  • 1 egg
  • 3/4 cup creamy peanut butter (don't use homemade or natural peanut butter)
  • 1/2 cup (or 1 stick or 8 tbsp.) unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 tbsp. vanilla extract
  • 1 and 1/4 cups all purpose flour
  • 1/2 cup unsweetened natural or Dutch-process cocoa powder (I use Hershey's Special Dark, which is why my cookies are so dark)
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • Pinch of salt
  • 1/2 cup dark or semisweet chocolate chips OR 4 oz. dark chocolate, chopped into chunks
  • 1/2 cup peanut butter chips
  • Add the egg, peanut butter, butter, sugars, and vanilla extract to the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer) and cream together on medium-high speed until light and fluffy, approximately 5 minutes.
  • Stop mixing, scrape the sides of the bowl down, and add the flour, cocoa powder, cornstarch, baking soda, and salt, and mix on low speed until just combined.
  • Mix in the chocolate chips or chunks and peanut butter chips, and blend until just incorporated.
  • Using a medium 2-inch cookie scoop or your hands, form heaping two tablespoon mounds of dough and lightly roll in your hands to make sure they're compacted. They may be slightly crumbly but will hold together when squeezed. Place mounds on a large plate or small baking sheet and flatten slightly.
  • Cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking.
  • Preheat oven to 350F degrees, line a baking sheet with parchment paper or a silicone baking may or spray with cooking spray. Place mounds on sheet, spaced at least 2 inches apart. Bake for 8-9 minutes, or until edges have set and tops are just beginning to set, even they seem a little underdone in the centers-they firm up as they cool. Let cookies cool on the baking sheet for 5 minutes before transferring to a rack to finish cooling.
  • Cookies will keep in an airtight container at room temperature for up to 1 week, or in the freezer for up to 4 months. Unbaked cookie dough can also be stored airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months, as well (just take frozen dough out while oven is preheating and bake normally with potentially an extra minute or 2 of baking time).
Dark Chocolate Peanut Butter Chip Chocolate Cookies
Is there anything better than melty chocolate and peanut butter chips?
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