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Double Chocolate Peanut Butter Chip Cookies

Wherever you are, whatever you are doing, stop right now and MAKE.THESE.COOKIES. You might not think that you're craving chocolate and peanut butter or that you're even in the mood for cookies but trust me, you're in the mood for these cookies.

They are thick, rich, fudgy, soft, chewy, peanut-buttery, and will basically be one of the most amazing cookies, if not the most amazing cookie, to grace your mouth. I'm so happy that the Mystery Dish ingredient list this month pushed me to use the peanut butter chips I've had in my pantry for forever now.

They make these cookies taste exactly like a Reese's peanut butter cup! I know it sounds like I'm saying that with excitement but deep down I'm crying because my thighs are totally in trouble.

Double Chocolate Peanut Butter Chip Cookies

Yield: 20 cookies
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1/2 cup (8 tablespoons) salted butter, divided
1 and 1/3 cups all purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon strong, brewed coffee
1 egg
1/2 cup milk chocolate chips
1/2 cup peanut butter chips


Melt 4 tablespoons butter over medium-low heat, then pour into a small bowl and refrigerate until soft-solid. Set remaining 4 tablespoons butter on the counter and bring to room temperature.

In a medium-sized bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

In another medium-sized bowl, using an electric hand mixer, beat together melted/cooled butter, room temperature butter, sugar, vanilla, and coffee until well-combined and fluffy. Add egg and beat just until incorporated.

Pour in dry ingredients gradually, beating after each addition just until combined. The dough should be thick and slightly sticky, but shouldn't stick to your fingers when lightly touched.

Fold in chocolate and peanut butter chips.

Using a medium cookie scoop, scoop out balls of dough and place on parchment paper lined baking sheets. Top balls of dough with additional chocolate/peanut butter chips if desired.

Bake for 8 minutes. Remove from oven and let cool on baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.

Slightly adapted from Pinch of Yum

Check out more Mystery Dish recipes from this month!

Steamed Jalapeno Pork Wontons by Inspiration Kitchen

Whole Wheat Sweet Potato Waffles by Flavor the Moments

Peanut Butter Crumble Coffee Cake with Peanut Butter Glaze  by Simply Gloria

(Secret Ingredient) Healthy Banana Bread by Yummy Healthy Easy 

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