Try saying that three times fast. I, again!, am using a recipe from How Sweet It Is. I think I’m in blog love! I’ve had a hankering to make some cookies and show my mixer some non – ice cream love. How Sweet has some awesome cookie recipes and this is the first one I tried. The name of the cookie alone hooked me. The photos sealed the deal. The taste made my taste buds tingle and went right to my mid section. I can say I’m living life.
The only changes I made was that I did not use semi-sweet chocolate chips (I have a ton of milk chocolate chips and was not buying more) and I under baked my cookies for 9 minutes to keep the fudgey like texture in the middle. Don’t over bake these puppies!
Triple Threat Chocolate Fudge Peanut Butter Cookies
makes 30-40 cookies
- 1 cup butter, at room temperature
- 1/2 cup peanut butter
- 1 1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups flour
- 1/2 cup dark cocoa powder (I use Hershey’s Special Dark)
- 1 heaping teaspoon of baking soda
- 1/4 teaspoon salt
- 4 ounces semi-sweet chocolate, melted
- 1 cup milk chocolate chips
Cream butter, peanut butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt and mix until combined. Add in melted semi-sweet chocolate and mix until just combined.
Fold in chocolate chips. Refrigerate dough for 4-6 hours. When ready to bake, preheat oven to 350 degrees. Scoop large mounds of dough (about 2 tablespoons worth) and place on a cookie sheet.
Bake at 350 for 10-12 minutes.
So much for all that running I’ve been doing! 🙂