Monday, March 7, 2011

Salted Double Chocolate Double Peanut Butter Cookies

You had me at chocolate peanut butter. The double on both fronts just sweetened the deal. Normally I love my cookies fresh out of the oven, but these cookies are best once cooled (or the day after if you can wait that long). I hope you enjoy them as much as I do!


1 1/4 cup flour
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter (8 tbsp or 1 stick) - Room temperature
3/4 cup creamy peanut butter
2/3 cup light brown sugar
1/2 cup sugar
2 eggs
2 tsp vanilla
1 cup chocolate chips (60% ghirardelli chips)
1 cup peanut butter chips (Reese's Peanut Butter chips)
Coarse salt for sprinkling


1. Whisk flour, cocoa, baking powder, baking salt and salt
2. Mix together butter, peanut butter and both sugars
3. Add eggs and vanilla
4. Add flour mixture
5. Mix in chips using a rubber spatula
6. Refrigerate the dough for at least 30 minutes
7. Form tbsp sized dough balls (approx)
8. Flatten top of cookies just a tough and sprinkle with course salt
9. Bake at 350 for 8 minutes on silicone baking mat or parchment paper
10. Remove from baking pan immediately to cool

Recipe adapted from Brown Eyed Bakers Double Salted Chocoalte Peanut Butter Cookies

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