Double Chocolate Peanut Butter Cookies

It is so cold out today and foggy and drizzly.  I wanted to make a big pot of soup but I didn’t have the required ingredients so I made a batch of cookies instead.  These double chocolate peanut butter cookies hit the spot!!  They are soooo chocolatey and maybe even slighty fudgey and they have just the right amount of peanut butter to complement them.  They are soft, chewy and slightly gooey if not overbaked.  And soooo good!!

I haven’t made cookies for quite awhile.  Been on a muffin kick lately.  Probably because the kids really like them in their lunches.  Well I know they will appreciate something different.  They have been asking me all week for dessert in their lunches, I just don’t give it very often because they eat it first and don’t have enough time to finish their real food.  Kids I tell ya.  🙂

Print

Double Chocolate Peanut Butter Cookies

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

Course: Dessert

Servings: 36

Author: Malinda

Ingredients

• 1 cup butter softened
• 1 cup packed brown sugar
• 1/2 cup sugar
• 1/4 cup peanut butter
• 2 large eggs
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp cream of tarter
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 cup chocolate chips
• 1/2 cup Reese's mini pieces

Instructions

1. Preheat oven to 350 degrees.
2. In and electric mixer cream butter, brown sugar, sugar and peanut butter on medium speed until light and fluffy. Add eggs and beat until well combined.
3. In a small bowl combine flour, cocoa powder, baking soda, cream of tarter, baking powder and salt. Slowly add to the creamed mixture until well combined. Add chocolate chips and Reese's mini pieces on slow speed until combined.
4. Drop batter by rounded tablespoon onto a baking sheet. Bake for 8-10 minutes. Cool for 2 minutes before transferring the cookies to a wire rack.

Recipe Notes

I like ghirardelli chocolate chips and cocoa powder best.