This recipe for Double Chocolate Peanut Butter Cookies was sent to me by Lara in Philadelphia who said they were so good, she may never bake another cookie again.
Lara pointed mentioned the source as Allrecipes, but I wouldn’t have found it if it hadn’t been for her, so I’m calling them “Lara’s Chocolate Peanut Butter Cookies”. Below is her version with notes. She also sent a picture, but I’m having trouble getting it out of my email so you’ll have to envision the allrecipes.com picture with Reese’s Pieces. Updated: I added a photo.
- 1 c. butter, softened
- 3/4 c. peanut butter (Lara used Skippy Super Chunk)
- 3/4 c. white sugar
- 3/4 c. packed brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2 1/3 cups all-purpose flour
- 1/3 c. cocoa powder
- 1 tsp. baking soda
- 1 c. semisweet chocolate chips
- 1 c. peanut butter chips
- 1 package mini Reese’s peanut butter cups, frozen and cut into halves (freezing is key!)
- 1 c. Reese’s Pieces (Since chocolate chips, peanut butter chips, and peanut butter cups aren’t decadent enough)
- Preheat oven to 350 degrees.
- In a large bowl (I used my KitchenAid mixer), cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and Reese’s Pieces.
- Drop by tablespoonfuls onto ungreased cookie sheets. (Whoops – I sprayed mine with cooking spray and they turned out fine). Push one (or if you are over-the-top, like me, two) peanut butter cup half into the center of each ball of dough. Bake for 8 to 10 minutes. ***Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.***