Is there any better combo that chocolate and peanut butter?
I don’t think so. Though I wouldn’t mind adding in some salty flavor – like bacon or pickles, or both.
And no, I’m not pregnant. I’m just weird.
The chocolate cookies are not super sweet, meaning that most of you would love them. Of course, they still leave me wanting more since I can eat a cup of sugar with a spoon and desire more sweetness.
When it comes to cookies, I tend to overdo it on the chips. The phrase ‘less is more?’ I never follow that. Ever.
I know I need to re-think that. I’m sure my life would benefit. So would my waistline. And my wallet.
This time I did follow it. Not on purpose, of course.
My bag of peanut butter morsels was at the end of the road. Ready to kick the bucket. Hanging on for dear life.
And when I usually would have just eaten the chips by the handful to finish off the bag, I knew they would be perfect in cookies.
And they were.
Even though the cookies aren’t very sweet, each time you get a bite of peanut butter is a creamy, delicious surprise.
They have the perfect ratio of chocolate to peanut butter.
And this is coming from the person who frequently eats a giant spoon of peanut butter with a few handfuls of chocolate chips smashed on top. And by frequently, I mean three or four times a day.
Dark Chocolate Peanut Butter Chip Cookies
1 cup butter, at room temperature
1 1/2 cups sugar
1 teaspoon vanilla
2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup peanut butter chips
1/2 cup chocolate chips
Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt and mix until combined.
Fold in peanut butter and chocolate chips. Refrigerate dough for 1-2 hours. When ready to bake, preheat oven to 350, roll into balls and set on baking sheet.
Bake at 350 for 8-10 minutes.
For all of you peanut butter freaks out there, that is a big spoonful of White Chocolate Wonderful.
I would like to bathe in a giant tub of it. If you have never tasted it, you haven’t lived.