Chocolate-Peanut Butter-Chocolate Chip Cookies

Have you ever seen something – a picture, something on TV, through a window – and knew without a doubt that it would be amazing? This following recipe was like that for me. I mean, look at this photo:

How can you resist that? Add to that my love of a good chocolate chip cookie, and my passion for peanut butter…. I’m just slightly ashamed I hadn’t thought of this first. Once I saw this on Pinterest I knew I had to make it. I’m not sure if I actually took pictures of the finished product. Let me tell you the cookies looked a lot less clean-edged than this. Of course, I made it on a Thursday morning, so I had to be a bit more creative with my balling in order to get everything done on time – I just used my cookie dough scoop and did a half-and-half method. Much less time consuming, but much less pretty.

But seriously – oh so delicious. Once I had one, I knew it was the worst thing for me to do while on my pseudo-diet. (It’s mostly just calorie counting, and each of these 3″ cookies pack a whopping 91 calories or so.) They are very much irresistible for those of us who love PB and chocolate yummies. Don’t blame me if you eat the whole batch – I warned you.

Chocolate-Peanut Butter-Chocolate Chip Cookies

from Sally’s Baking Addiction

Chocolate cookie dough
1/2 cup butter at room temperature
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1 cup flour
1/2 cup + 2 tbsp cocoa powder
1 tsp baking soda
1/2 tsp salt
2 tbsp milk
1 cup chocolate chips

Peanut butter cookie dough
1/2 cup butter at room temperature
1/2 cup brown sugar
1/4 cup sugar
1 egg
3/4 cup peanut butter
1 tsp vanilla
1/2 tsp baking soda
1 1/4 cup flour
1/4 tsp salt
1 cup chocolate chips

Chocolate cookie dough:
Cream butter and sugars in a mixer until lightened in color and fluffy. Add egg and vanilla and mix until well-combined. In a separate bowl, sift dry ingredients together, then slowly add dry ingredients to wet until combined. Add milk and chocolate chips. Set dough aside to refrigerate until firm.

Peanut butter dough:
Cream butter and sugars in a mixer until lightened in color and fluffy. Add peanut butter and mix until incorporated, then add eggs and vanilla and mix until well-combined. Mix in dry ingredients, then chocolate chips. Set dough aside to refrigerate until firm.

Preheat oven to 350°F.

Once doughs are firm, line a baking sheet with parchment or a silicone baking mat. From here you have two options: you can create one ball of each dough, then smoosh those two balls together into one ball; or you can go with my method and dip cookie dough scoop in one dough and fill halfway, then top off with the other dough. Whichever way you do it, simply ensure that you place the cookies on the baking sheet with adequate spreading room.

Bake cookies 11-12 minutes – they will look a little puffy and slightly undercooked, but will achieve the correct texture once removed from the oven and through the cooling process. If you continue baking past this point, you run the risk of having overly crisp cookies, and it prevents adequate flavor melding when eating.

Do yourself a favor and bake these only when you’re going to share them with people – I haven’t been eating many of my baked goods recently, but I’ll tell you I had a good half dozen of these just that day, and many more in the subsequent days. They are pretty damn perfect.

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