…because I couldn’t resist
Yes, another recipe with the dangerous duo. Even though it may not seem like it, I am well aware that there is more to life than chocolate and peanut butter. But at a moment like this, none of that ‘other stuff’ matters. It’s all about the crunchiness of the chocolate chips, the creaminess of the peanut butter, and the way the two fit so perfectly together inside of a warm, double chocolate cookie. I don’t think my life would be complete without these cookies…or without chocolate in general.
So remember, the lesson to take away from today’s recipe: There are four basic food groups in the world: Dark chocolate. Milk Chocolate. Semi-sweet chocolate. And peanut butter. These cookies use all four. So clearly that makes them the healthiest little nuggets on Earth. Do you follow? Okay, phew, glad we’re on the same page. Time to start baking—enjoy :)
(Recipe by How Sweet it is)
1 cup butter, at room temperature
1/2 cup peanut butter
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups flour
1/2 cup dark cocoa powder
1 heaping teaspoon of baking soda
1/4 teaspoon salt
4 ounces semi-sweet chocolate, melted
1 cup milk chocolate chips
(1) Cream butter, peanut butter, sugar, eggs and vanilla until fluffy
(2) Add flour, cocoa powder, baking soda and salt and mix until combined
(4) Fold in chocolate chips
(6) When ready to bake, preheat oven to 350° F; Scoop large mounds of dough (about 2 tablespoons worth) and place on a cookie sheet