Deep dark chewy chocolate cookies are the key to my soul.
Whatever that means…
I guess what I’m saying is that a chewy, fudgy cookie like this one makes me feel extremely satisfied. Kind of like a popsicle on a hot day. You know?
And you know what? I’m a grown ass woman and I want peanut butter and chocolate cookies!
And these are fancy-lady cookies. They have melted chocolate and smooth peanut butter added to the dough and are sprinkled with fleur de sel. You have to wait for them in the fridge before you can bake them, but hey! I’ve got time…and wine.
Plus, chocolate goes with wine right? I’ll go ahead and answer for you: totally!!
And these cookies have two kinds of chocolate. We’ve got the melted semisweet chocolate added to the dough PLUS milk chocolate chips mixed in there. Yuuuuusssssssss!
And these remind me of one of my fav fudgy cookies…except these have peanut butter in them and the other recipe has dulce de leche. I’ll let you decide which is best.
Have a great weekend!!
- 1/2 cup unsalted butter, softened
- 1/4 cup smooth peanut butter
- 3/4 cups granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1/4 cup semi-sweet chocolate chips
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp fine sea salt
- 3/4 cup milk chocolate chips
- Flaked sea salt, for sprinkling
- In a large bowl, beat the butter, peanut butter and sugar together until smooth. Add in the egg and vanilla and beat again until smooth.
- Melt the semi-sweet chocolate chips in the microwave, about 1 minute, allow chocolate to cool a bit, and then beat it into cookie dough mixture until completely combined.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and sea salt. Add the dry ingredients to the wet ingredients and mix until completely combined. Add in the milk chocolate chips and stir them into the dough with a rubber spatula until they are evenly distributed.
- Wrap the top of the dough bowl with plastic wrap and refrigerate for at least 4 hours. I put mine in the fridge overnight.
- When ready to bake, preheat oven to 350 degrees F and line a baking sheet with a Silpat mat or parchment paper.
- Place dough mounds on prepared baking sheet in tablespoonfuls spaced at least 2 inches apart. If you notice the dough seems super hard right out of the fridge, this is OK!
- Bake for about 10 minutes, or until edges and tops of the cookies are just set (even if they look slightly undercooked! The cookies will firm up as they cool). Right out of the oven, sprinkle the tops of the cookies with a bit of flaked sea salt.
- Allow cookies to cool on baking sheet for about 10 minutes. When the cookies are cooled enough and not floppy, transfer them to a cooling rack. Repeat with the rest of the dough.