Chocolate and peanut butter are such a classic flavor combination. As a kid I loved anything that combined these two flavors with peanut butter cups being my favorite treat of all time. These days I find the candy to be too sweet for my liking but I’m still a fan of these flavors.
This recipe is an adaptation of the one found on the back of the good old Reece’s peanut butter chip package. The chips are sweet but their sweetness is countered by the richness of the chocolate. To add complexity I’ve used two types of cocoa powder; Dutch processed and a dark cocoa powder I found at a local market here in Belgium. (King Arthur Flour’s Black Cocoa works well too). Both cocoas are unsweetened and when combined with a touch of espresso powder serve as the perfect foil for the peanut butter chips.
Eat these cookies warm with a glass of milk. It will be like being a kid again.
DOUBLE CHOCOLATE PEANUT BUTTER CHIP COOKIES
2 cups all-purpose flour
1/2 cup Dutch process cocoa powder
1/4 cup dark cocoa powder
1 teaspoon espresso powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups unsalted butter, at room temperature
2 cups sugar
2 teaspoons vanilla extract
1 2/3 cups peanut butter chips
- Preheat the oven to 350 degrees.
- In a medium bowl combine the flour, the cocoa powders, espresso powder and baking soda and salt. Set aside.
- In a separate bowl, combined the butter and sugar. Beat with an electric mixer set on medium-speed until light and fluffy.
- Add the eggs and the vanilla extract to the butter and sugar mixture, beating well to combine.
- Gradually add the flour mixture to the wet ingredients, beating well to combine.
- Using a rubber spatula, fold the peanut butter chips into the batter.
- Drop by rounded teaspoonful onto an un-greased cookie sheet. Bake for 8 to 9 minutes taking care not to over bake. The cookies will be puffy and soft but will flatten while cooling.
- Cool slightly before moving the cookies to a wire rack to cool completely.
Yields 4 1/2 dozen cookies