Salted Double Chocolate Peanut Butter Cookies. Yup, I’ll give you a few seconds to read that again. Salted. Double Chocolate. Peanut Butter Cookies.
That baking wizard, Michelle, from Brown Eyed Baker has been at it again with that magical peanut butter and chocolate combination and, as if she knows my weakness, I couldn’t get them out of my head until I got around to baking them. For me, baking is like an itch that needs scratching and, boy, did I scratch that itch with this recipe!
Hint: these cookies earnt me a lot of brownie points with my colleagues. So if you have done something at work that requires you to do some serious butt-kissing, then these cookies should do the trick. Admittedly, I wasn’t as hooked by these cookies as most people seemed to be but I am more of a cookie traditionalist so chocolate cookies aren’t my favourite. Let me put it this way, I wasn’t tempted by the uncooked batter, which is rare.
Personally, I found that there was too much chocolate and peanuts in the batter so next time I would definitely add less but that is personal choice. I’m sure there are some people who think that you can’t ever have too much chocolate or peanuts. 🙂
Salted Double Chocolate Peanut Butter Cookies – Makes 16 to 18
1¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (4 ounces) unsalted butter, at room temperature
¾ cup creamy peanut butter
2/3 cup light brown sugar
1/3 cup granulated sugar
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
½ cup peanuts
Coarse salt for sprinkling
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
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 the 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 two heaping tablespoonfuls of dough, spacing the cookies about 2 inches apart. Sprinkle a small pinch of coarse salt on top of each cookie.
Bake for 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. Store in an airtight container.
Recipe from Brown Eyed Baker blog.