Triple Threat Chocolate Fudge Peanut Butter Cookies.
Once upon a time I combined chocolate and peanut butter.
Luckily for you, it was yesterday. Yesterday!
Luckily for me too. Not luckily for my thighs. Not luckily for the 7 bikinis in my drawer that haven’t seen the light of day since this website began. But who wants to think about spandexy strings? Not I.
I would like to think about chocolate and peanut butter married into a fudgy cookie. And the tequila sitting on my counter begging to be made into another margarita. And the brie in my fridge waiting to be melted with cocoa fig spread. And this nail polish. Want.
Good news: I was swept off my feet yesterday. Not by my husband, who grilled chicken in an 80s-worthy tank top and boxers with teeth on them. Not by my DVR… which somehow froze on a Dancing with the Stars shirtless Maks scene. Anyone have some super glue remover for my eyes? Oh, and I need a new DVR… or not.
But whatever… I was swept off my feet by a massive chocolate craving. Cho. Co. Late.
It would be nice to say I handled this with a solitary square of the dark stuff after dinner, but yeah… I’m not wired that way. If you are… you’re sort of a freak. And I’m just being a mean girl because I’m jealous. And posses no self control.
I love freaks and would totally bake you a batch of these cookies though. Or you could just bake one yourself. It might get to you quicker. And it won’t be half eaten.
Peanut butter + cocoa powder + melted chocolate + chocolate chips = pure bliss. Did you know?
Triple Threat Chocolate Fudge Peanut Butter Cookies
makes 30-40 cookies
1 cup butter, at room temperature
1/2 cup peanut butter
1 1/2 cups sugar
2 teaspoons vanilla extract
2 cups flour
1/2 cup dark cocoa powder (I use Hershey’s Special Dark)
1 heaping teaspoon of baking soda
1/4 teaspoon salt
4 ounces semi-sweet chocolate, melted
1 cup milk chocolate chips
Cream butter, peanut butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt and mix until combined. Add in melted semi-sweet chocolate and mix until just combined.
Fold in chocolate chips. Refrigerate dough for 4-6 hours. When ready to bake, preheat oven to 350 degrees. Scoop large mounds of dough (about 2 tablespoons worth) and place on a cookie sheet.
Bake at 350 for 10-12 minutes.
Off to spend the rest of my life (or 30 minutes) on the treadmill. Cookies for breakfast what?
P.S. -> you can win some of my red velvet brownies here!