Double Chocolate Peanut Butter Cookies

Sometimes when I make cookies or cupcakes, or even brownies I like to make two or three types at the same time. I do this by adding something here or there in the middle of the mixing or using flavors like nuts or fruits to decorate it which will impart the flavor. When I decided to make peanut butter cookies I couldn't make JUST peanut butter cookies. I added chocolate chips to them and scooped out about half of the dough onto the pans to bake. Then I added cocoa powder to the dough and mixed it up some more in the mixer but not all the way, just so it had a swirl. While I was



making these I kept thinking of peanut butter stuffed Oreos, not sure why though, I guess because it has the same flavors. I'm usually not a huge fan of peanut butter cookies although I really like peanut butter. I believe it's because they tend to be crumbly. I baked these about 10 minutes and they came out soft and chewy on the inside which is how I like my cookies.

Double Chocolate Peanut Butter Cookies
makes about 30 medium cookies

Ingredients
- 1/2 cup butter, softened
- 3/4 cup peanut butter
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1 cup chocolate chips
- 2 tablespoons cocoa

1. Combine butter, peanut butter, sugars, and vanilla. Blend together until fluffy.
2. Add egg, mix until combined.
3. Add flour, baking soda and salt with mixer.
4. Add chocolate chips and mix until blended.
5. Scoop half of dough onto baking sheets using a cookie scoop or rolling the dough with your hands.

6. Mix 2 tablespoons of cocoa into the rest of the dough in the mixing bowl until the dough is swirled. Add 1-2 tablespoons of milk if necessary to achieve a proper consistency. Scoop onto baking pans using a cookie scoop.
7. Using a fork, press down the balls and create a criss cross pattern.

8. Bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes). Don't overcook.


We store them in a plastic storage containers, and they stay soft!

Recipe adapted from BakeSpace