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Peanut Butter Double Chocolate Chip Cookies

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Peanut Butter Double Chocolate Chip Cookies is something sent from heaven. Make them for when a simple chocolate chip cookie will not do.


6 ounces butter at room temp

3/4 cup granulated sugar

3/4 cup brown sugar

2 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

3/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups peanut butter chips

1 cup chocolate chips


In a large mixing bowl cream butter and sugars together until light and fluffy. Then add the eggs to the sugar mixture one at a time. Scrap down the sides of the bowl after each addition. Mix until fully blended. Then add the vanilla extract and mix until everything is combined.

In a medium size mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Continue to whisk until fully mixed.

Add the flour mixture to the butter mixture and beat until fully blended.

With a wooden spoon stir in the chocolate chips, and the peanut butter chips.

Form your cookie dough into logs about 1 1/2 inches wide. Wrap each log in plastic wrap. Place the cookie logs into the refrigerator and refrigerate at least 1 hour or overnight. The dough will be very soft at this stage, do not worry you can mold it into shape once it is cold.

When ready to bake your cookies preheat your oven to 350 degrees F.

Line cookie sheets with parchment paper.

Remove the cookie logs from the refrigerator and roll the cold logs to shape into round dough logs 1 1/2 inches wide.

Remove the plastic wrap and place the logs onto a cutting board. Using a sharp knife slice the dough logs into 1/2 inch slices.

Place the cookie dough slices about 2 inches apart the on prepared cookie sheets.

Bake the Peanut Butter Double Chocolate Chip Cookies for 9 to 10 minutes at 350 degrees F. Check them often in the final few minutes as you do not want to over-bake them.

Leave the cookies on the cookie sheets for 2 minutes to allow them to set.

Then remove Peanut Butter Double Chocolate Chip Cookies to a cooling rack.

These cookies may be eaten warm but are best at room temperature.

The dough freezes well. Once the dough is shaped into logs and wrapped in plastic wrap place the dough in the freezer. When you are ready to bake your cookies remove from the freezer and allow the dough to thaw for one hour. Then follow the instructions for baking.


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