Oh yeah, you read that correctly. Double chocolate and peanut butter-together. Crisp on the outside soft on the inside. SO good! I found the recipe for these delicious gems on a beautiful blog that is one of my daily readers; The Woodside Kitchen.
1 cup natural peanut butter
double choc and pb
1/3 cup vegetable oil
Preheat oven to 350 degrees. Grease 2 baking sheets. In a large bowl, or bowl of an electric mixer combine the peanut butter, vegetable oil, sugar, brown sugar, eggs, and vanilla extract. Add the cocoa powder, flour, baking soda, salt, and chocolate chips. Stir until it comes together and forms a ball. The dough will be crumbly, squeeze heaping tablespoons of dough and roll into balls. Place on baking sheets 3″ apart. Flatten cookies with a fork and bake for 10 minutes. Cookies will still look a little moist, but that is what makes them stay chewy. Try not to overbake. Allow cookies to cool slightly on the baking sheet before transfering to a cooling rack.
1 cup sugar
1 cup brown sugar
1 teaspoon pure vanilla extract
2/3 cup cocoa powder
1 cup unbleached white flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips
*yieds 2 dozen medium sized cookies, the recipe can easily be cut in half if you want to make less.
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