I was moving along yesterday morning, having a perfectly ho-hum kind of Tuesday when my fellow Pittsburgh bud (and Pens fan) Allison sent me a link to these cookies saying she had a sneaky suspicion they would be right up my alley. We Pittsburghers sure do know each other well. These cookies were DEFINITELY up my alley. I bookmarked the link and then went about my work. And then I opened up the link again. Stared at it. Thought about it. Then I did a quick scan of the ingredients. A fervent mental check of my baking inventory confirmed that I had everything I needed to make these. Look out. Lunchtime came, and these babies were whipped up and in and out of the oven like nobody’s business. My obsession with chocolate and peanut butter continues with these gems.
These cookies help to satisfy a couple of cravings. First of all, the all-important chocolate and peanut butter. It’s pretty much the epitome of dessert combinations for me. And then we have the sweet and salty combo with the peanuts and salt sprinkled on top. It all comes together into one awesome cookie. The peanut butter in the cookie isn’t overwhelming, but it pairs nicely with the chocolate and creates a great backdrop for the peanuts. These cookies are thick and chewy, which I always adore. I made them much larger than the original recipe states, but when it comes to cookies, it’s go big or go home for me. I don’t do dainty cookies!
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
2. In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt; set aside.
3. Beat together the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping the bowl as needed. Add the eggs one at a time, beating well after each addition. Add the vanilla extract. Scrape the bowl. Add the dry ingredients and mix on low until just combined. Using a rubber spatula, stir in the chocolate chips and peanuts.
4. Drop by two heaping tablespoonfuls of dough, spacing the cookies about 2 inches apart. Sprinkle a small pinch of coarse salt on top of each cookie. Bake for about 12 minutes, or until the outside of the cookies are set but the middles are still a little soft. Cool cookies on the baking sheets. Store in an airtight container.