Triple Chocolate Peanut Butter Cookies

I think I'm finally back in the groove of the kitchen! I spent a solid 2 days last week baking and cooking up a storm!

We've talked about sweets and chocolate here before.  You all know I'd rather a slice of bread or cheese instead of a cookie or a cupcake.  So why do I bake sweets you ask?  Because it's fun.  And I still like a sweet every now and again.  And most other people like sweets, and I like baking for other people.  You should also know that because I don't enjoy sweets as much as other people, when a sweet actually makes it on this blog, you know it's worthy.  These are no exception.

The batter of these is ridiculously thick, and it was hard not to resist eating it all.  I would love to put the raw dough in some homemade ice cream. Yum!  

You can definitely use regular chocolate chips, but I think the chocolate chunks are just a little more special, and fun.  The recipe makes a lot of cookies, so you could either freeze them, eat them, or share them.  Aaron ate his for breakfast today.  

Triple Chocolate Peanut Butter Cookies
Printable Recipe
Adapted from Panera

• 1¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1½ tsp baking soda
• ¾ tsp salt
• ½ cup unsalted butter, softened
• ½ cup peanut smooth
• ¾ cup brown sugar
• ¾ cup granulated sugar
• 2 eggs
• 2 tsp vanilla extract
• 1 cup bittersweet chocolate chunks
• 1 cup semisweet chocolate chunks
• 1 cup chopped unsalted roasted peanuts 

1. Heat the oven to 350ºF and line 2 large baking sheets with parchment paper.
2. Whisk the flour, cocoa, baking soda, and salt in a medium bowl until relatively free of lumps.
3. Put the butter, peanut butter, and sugars in a large bowl, and beat with an electric mixer on medium speed until lighter in color and fluffy, 1 to 2 minutes. 
4. Beat in the eggs and vanilla on low speed. Stir in the flour mixture with a spoon. Stir in the chips and nuts.
5. Roll the dough between your palms into 1½-inch balls and set them on the prepared sheets about 1 inch apart.
6. Bake just until the cookie centers look dull instead of shiny, 10 minutes. (Cookies will feel soft to the touch but do not bake further.) Cool for 5 minutes in the pan. 
7. Transfer cookies to cooling rack, leaving them on the parchment paper if necessary (they will still be very soft). Then cool them completely on the rack.

***Avoid overbaking! The texture of these treats is somewhere between a brownie and a peanut butter cookie, so they taste best when slightly underdone.

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