Romeo and Juliet. Cleopatra and Mark Anthony. Pocahontas and John Smith. Bella and Edward. Lady and the Tramp. All classic couples (although the last one seems kind of mean). As we approach Valentine's Day I think it is about time we acknowledge the world's greatest couple--chocolate and peanut butter. I am definitely glad these two found each other so long ago. To say I am a fan of the combo is an understatement!
Peanut butter cookies have always been one of my favorite cookies. When I added chocolate to the equation in these cookies, it jetted up even higher on my list! Double chocolate peanut butter cookies are like peanut butter cookies with cocoa powder added to the other dry ingredients and chocolate chips stirred in. And just for good measure, peanuts joined the fun as well. It is chocolate and peanut butter bliss!
To celebrate the marriage of chocolate and peanut butter, start by sifting together flour, cocoa powder, baking powder, baking soda, and salt.
Then cream together butter, peanut butter, and sugar.
Throw in some eggs and vanilla and mix. I made a half batch, but I accidentally added both eggs. Oops! I knew they would still turn out so I baked them up anyway. They were still yummy, but they were more cake-like. So if you're into that kind of thing, add some extra egg!Gradually add the dry ingredients and mix until it's well combined. I did mine about 1/3 add a time. Then just stir in some chocolate chips and peanuts.
If that doesn't get your heart pounding you better check your pulse! Drop by two heaping tablespoons onto a baking sheet lined with parchment paper. Now, the original recipe recommends salting the tops of your cookies at this time. I know salty/sweet treats are all the rage right now, but I can take it or leave it. My husbands prefers I leave it, so I usually do. Bake your cookies for about 12 minutes.
Now destroy them! Isn't love sweet?
Double Chocolate Peanut Butter Cookies
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter (1 stick), at room temperature
3/4 cup creamy peanut butter
2/3 cup light brown sugar
1/3 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 cup semisweet chocolate chips
1/2 cups peanuts
Coarse salt for sprinkling (optional)
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Beat together the butter, peanut butter, and both sugars on medium speed until light and fluffy, about 3 minutes, scraping bowl as needed. Add the eggs one at a time, beating well after each addition. Add the vanilla extract. Scrape the bowl. Add the dry ingredients and mix on low until just combined. Using a rubber spatula, stir in the chocolate chips and peanuts.
Drop by 2 heaping tablespoons of dough, 2 inches apart. Sprinkle a small pinch of coarse salt on top of each cookie if desired. Bake about 12 minutes, or until the outside of the cookies are set but the middles are still a little soft. Cool cookies on the baking sheets.
Yields 16-18 large cookies.
Recipe from Brown Eyed Baker