Double Choco Peanut Butter Cookies!
I love cookies the way Oprah loves bread. A very long time ago I tried to make a little something called National Cookie Week happen. This was way back when I first started blogging in 2010 and I figured 1. Who doesn’t love cookies? 2. A week totally dedicated to cookies totally makes sense and 3. It would give people 6 weeks to get Summer body ready. So why not one last heave-ho before the full diet mode goes into effect? I would make a cookie and post a recipe every day for the week. I also got other bloggers to do the same and a ton of NYC bakeries to feature cookies all week long. It was a beautiful thing indeed.
This Double Chocolate Peanut Butter Cookie came to me as my trainer at the time had a craving for Nutterbutters®. My answer to that was to combine my two loves. Chocolate and peanut butter. If you know me, you know I love to go big or go home. So why not make them extra chocolatey! This cookie is so delightfully delicious and I'm sure would be a kid pleaser! I guess it's really the gay marriage, yup I said it, of peanut butter and white chocolate! Eat on!
Double Chocolate Peanut Butter Cookies!
(aka Ms. Cookie Choconuts!’Cause who doesn’t love a cookie with a drag queen persona!)
You'll need...
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 sticks (3/4 cup) unsalted butter, softened
2/3 cup chunky or creamy peanut butter
(Or sometimes I use 1/3 all natural creamy 1/3 honey nut. Your choice)
1 cup sugar
2 large eggs
1.5 cups white chocolate chips
©2011 John Dolan Photography
DO IT...
1. Preheat oven to 350°F.
2. In a bowl whisk together flour, cocoa powder, baking soda, and baking powder.
3. In a larger bowl using an electric mixer fitted with the paddle attachment cream the butter, peanut butter, and sugar until light and fluffy. (I did this by hand for years and still do if I’m too lazy to pull out the mixer)
4. Beat eggs into wet mixture, 1 at a time, beating well after each addition.
5. Pour in flour, in sections, and beat mixture till incorporated!
6. Stir in white chocolate chips
7. Drop dough by level tablespoons about an 1 inch apart onto greased/buttered baking sheets and bake cookies in batches in middle of oven for 10 minutes. Cool cookies on pans for 5 mins before moving to racks.
8. Cookies keep in airtight containers for around 5 days.
Hope you enjoy!!
Deliciously Living,
Michael Muñoz
©2011 Michael Muñoz
