1 1/2 cups unbleached all-purpose flour
3/4 cup unsweetened Dutch-processed cocoa powder
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, melted and cooled slightly
1/2 cup firmly packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tsp. pure vanilla extract
1 cup smooth peanut butter
1 cup peanut butter chips
1 cup milk chocolate chips
Preheat the oven to 350 degrees.
Sift the flour, cocoa, baking soda, baking powder and salt into a medium bowl.
Combine the butter, brown sugar & granulated sugar in a mixer. Beat on medium speed until well combined.
Add eggs, vanilla and peanut butter. This is one of my favorite kitchen gadgets (from Pampered Chef). You just fill your goopy ingredient to the right level, push the plastic tube up, and it plops right into the bowl. All you have to do is scrape the little remaining bit with a spatula.
Beat until smooth.
Add the flour mixture until just combined.
Add the peanut butter and milk chocolate chips.
Drop heaping tablespoons onto an ungreased cookie sheet, 3 inches apart.
Bake for 14 minutes depending on the size of your cookies. Let them sit on the cookie sheet for about 5 minutes. Remove to a wire rack to cool completely. Freeze until needed. Pop into the microwave for fresh-from-the-oven goodness.
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