Double Chocolate Peanut Butter Cookies

Cookies! Coooookies! Cookies, cookies, me want cookies! OMM-nom-nom-nom…  

Yes.

I’m sorry. I have a two year old and a five year old. I occasionally channel that furry blue, cookie loving, friend of kids everywhere, Cookie Monster. Especially after a stressful day. I know you guys still love me despite this little quirk. Right? Oh, come on, don’t run away so fast. I promise you’ll get me, Cookie Monster imitations and all after you make todays recipe.

These beauties are for the serious chocolate/PB lover. Think of a certain brand name of peanut butter cup, but in cookie form, and all grown up with dark chocolate. These cookies have got lots of coco to really enhance that super dark chocolate flavor and balance out all the monstrous heaps of peanut butter I felt the need to add to the recipe. Then, of course, we had to take the chocolate factor over the top with ooey-gooey semi sweet chocolate chips. Mmmm. A cookie worthy of the monster himself; if I do so myself.

Yep, you totally want to be my BFF now don’t you? 

But enough discussion! I’m going to not waste anymore time with continued talking. Go make COOKIES! 

Double Chocolate Peanut Butter Cookies

* Adapted from Food Network 

• 1 cup sugar
• 1 stick of butter softened
• 2 cups peanut butter (Creamy or chunky both work!)
• 1 teaspoon vanilla
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 cup all purpose flour
• 1/2 cup coco powder
• 1 cup semi sweet chocolate chips

1. Preheat oven to 375*. In the bowl of a large stand mixer (or using a hand mixer) cream together butter and sugar.

2. Add the peanut butter and vanilla and mix well.

3. In a separate bowl add the sea salt, baking soda, flour and coco powder. Mix very well to ensure even distribution of the ingredients. Add the flour mixture to the other mixing bowl and mix until fully combined The dough will be very thick.

4. Add in the chocolate chips and stir gently to distribute. 

5. Drop the dough by heaping tablespoons onto an un-greased cookie sheet. Leave an inch or so space between each cookie. Bake at 375* for 12-15 minutes. The cookies will be very soft when removed from the oven. Allow the cookies to cool on the sheet for 10-15 minutes before serving to prevent crumbling.