Peanut Butter Drizzled Chewy Milk Chocolate Chunk Cookies.
Like… Dear Face,
Thank you for having a mouth. And teeth. And taste buds. They make all the difference.
My body that freaks out over cookies.
That’s the type of girl I am. But it’s not JUST the cookies that make me thankful – it’s the chocolate and peanut butter which we all know – blah blah blah – is the most devourable combination in the world. Yeah yeah – totally true information but nothing new.
But everyone needs a reminder now and then.
You know what other type of girl I am? I’m the type of girl that spies the organic chocolate covered coconut flakes that she’s been eyeing in Whole Foods for ages in the airport, and easily plucks them off the rack, assuming that they obviously must not cost as much IN THE FREAKING AIRPORT as they would in Whole Foods. Liiiiike maybe they will be $4. I’m the type of girl that walks them up to the cashier, grabbing the Maria Menunous-splattered Shape on my way, because reading about that and looking at her abs cancels out the chocolate coconut I plan to eat during my ten hour travel day. Sort of like a mini workout. I’m also the type of girl who sort of just doesn’t get it when the total bill comes to $20.38, and pays anyway, only to realize an hour later when tearing open the bag that I PAID $15 FOR COCONUT. In the gross, disgusting, germ-infested, traffic-jammed funneled airport. And it’s not because I have like, enough disposable income to justify $15 coconut (FROM THE AIRPORT)… it’s really just because I am sickly lazy and irresponsible, and when in the epitome of my lazi-and-irresponsibilitiness, I figure that it’s no big deal to spend a portion of this week’s grocery budget on garbage IN THE AIRPORT.
Apologies for the wall of text. Nothing’s worse, I know.
I am having a very difficult time getting over this. If you haven’t noticed.
And the worst part? All I wanted when I got home, after chewing on what should have been gold-plated coconut and a cup of tart frozen yogurt… were these cookies. Most normal people would be like… OMG, I soooo need a salad. Or, give me greens! Or even… maybe I shouldn’t eat tonight AT ALL since I consumed multiple five course meals in the last two days. But me? I’m like… oh, I find it completely appropriate to eat these cookies. Because I sometimes eat what I call the “jerky teenager diet.” No offense, teens. I’m just a jealous girl.
But there were no cookies to be found, because these were consumed almost instantly after baking. Even my husband – who isn’t a huge fan of the chocolate slash peebee combo, which obviously means he is abnormal – took them down like they were straight up, chewy chocolate chips. They meet all of my favorite cookie qualifications – chewy, gooey and intensely chocolate – which simply means I must make them again today. I don’t hate it.
Peanut Butter Drizzled Chewy Milk Chocolate Chunk Cookies
[adapted from the giant rainbow cookies]
makes about 20-24 cookies
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) of unsalted butter, melted and cooled
1 cup loosely brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
8 ounces high-quality milk chocolate, chopped into chunks
1/4 cup peanut butter
1 tablespoon coconut oil
Preheat oven to 325 degrees F.
Mix the flour, cocoa, salt and baking soda in a bowl and set aside. In another bowl, mix the cooled butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add in dry ingredients and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point! Fold in chocolate chunks.
Roll dough into 1 1/2-inch balls and place on a nonstick baking sheet (or use this method of stacking the dough!) about 2 inches apart. Bake for 9-12 minutes, or until the middles are just set. Don’t over bake! Let cool almost completely. While cookies are cooling, melt peanut butter (I did so in the microwave for about 30 seconds) and stir in coconut oil, until the oil is melted. Drizzle peanut butter over cookies, and let set for 10-15 minutes. Eat!
So much better than coconut strips.