Double Chocolate Peanut Butter Cookies

by Virginia Sonier

Servings:

INGREDIENTS

6 oz. semisweet chocolate, coarsely chopped
2 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup dark brown sugar
3/4 cup sugar
2 sticks unsalted butter
1 cup creamy peanut butter
2 large eggs
2 tsp. vanilla
1 pkg. (12 oz.) milk chocolate chips
24 to 30 whole peanutes

INSTRUCTIONS

Preheat oven 300°F. In double boiler, over hot but not boiling water, (or microwave), melt semisweet chocolate. Set aside to cool to room temperature. In small bowl, whisk together flour, baking soda, and salt. In medium bowl, whisk together sugars. Add butter and beat until well combined. Add peanut butter and beat until smooth. Add eggs and vanilla; beat until just combined. Add flour mixture and milk chocolate chips; beat until no streaks of flour are visible. Pour in melted chocolate; mix partially with a wooden spoon until marbled. Drop dough in 3T mounds, 2 apart on ungreased baking sheet. Top with one whole peanut. Bake 23 minutes or until just set but still soft. Cool on cookie sheet 30 seconds, then transfer to wire rack.

CHEF COMMENTS

No comments are available.

Tagged: cookies, desserts, peanutbutterchocolatecookies add tags

Have you made it? What'd you think?

Log in to review this recipe.