(and I bookmarked them all!), but when the words chocolate and peanut butter came out of my mouth he froze in his tracks. Ding ding ding ding, we have a winner!
These cookies were as good in real life as they sounded on paper. They were rich, chewy and decadent. The flavor of both the chocolate and the peanut butter really shined in the cookie batter alone. The flavor of the cookie dough alone was delicious, but the addition of the chocolate chips and the miniature peanut butter cups (which are a treat in and of themselves) truly enhance this cookie and take it to a whole other level of peanut buttery-chocolaty goodness. I love thick and chewy cookies that are packed with flavor and these cookies are definitely all of those things. You must enjoy at least one of these fresh from the oven with a ice, cold glass of milk, there is truly nothing better. Start your weekend off right, make a batch of these decadent cookies to enjoy over the weekend!
Chocolate Peanut Butter Cookies
1 1/2 Cups flour
1/2 Cup Dutch process cocoa
1/2 Tsp baking soda
1/4 Tsp salt
1/2 Cup granulated sugar
1/2 Cup brown sugar
1/2 Cup (1 stick) unsalted butter, room temperature
1/4 Cup smooth peanut butter
1 Tsp vanilla
1 Large egg
2 Tbsp water
2 Cups miniature peanut butter cups
1/4 Cup milk chocolate chips
Preheat oven to 350. Line a cookie sheet with a silicone baking mat or spray with non-stick spray and set aside.
In a medium bowl sift together the flour, cocoa, baking soda, and salt. Set aside.
Place the butter and sugars in the bowl of a stand mixer. Using the paddle attachment, cream the butter and sugars on medium speed until light and fluffy, about 2-3 minutes. Reduce speed to low-medium and add the peanut butter, egg, vanilla and water and mix until combined. Slowly add the flour mixture and mix until thoroughly combined. Remove the bowl from the mixer and stir in the peanut butter cups and chocolate chips.
Place rounded tablespoons about 1 inch apart on a prepared baking sheet. Using the bottom of a glass, slightly press the cookies to lightly flatten. Repeat process with remaining cookie dough. Place in preheated oven and bake for 7-9 minutes. Remove from the oven and allow to cool on cookie sheet for 2-3 minutes, transfer to a cooling rack to allow to cool comlpetely.
Recipe source: very slightly adapted from King Arthur Flour