It was just a matter of time until I made something like this. I mean, I’ve made no secret of my love of peanut butter and chocolate, and adding the cookie part is really a no-brainer. I based these cookies on a Nigella Lawson cook-along recipe
and I’m sure it will come as no surprise that this cook-along took place in September. Yeah, I need to be better about that.
I know what most bloggers do (what I should do) is make something, then post about it. Then they make something else and post about it. What I have gotten in the habit of doing is making a bunch of things, then sitting on them for a while before posting. It’s easy to get behind and while I find this problematic, have I done anything remedy my terrible planning? Nope.
Anyway, back to the cookies. They’re good. No, they’re better than that. They are so delicious and rich and chewy and gooey that you’ll flip out. And I mean flip out in a good way. Like the kind of flipping out you would do if someone was selling the LEGO Death Star on Black Friday for $10 or if for one day only Williams-Sonoma became a dollar store or if the IRS gave out free cars for completing your tax return on time.
The cookies originally are a chocolate-mint confection and I made them that way and they were great–if you like mint and chocolate together, give them a try. I made a second batch and swapped the mint for the peanut butter and ended up with what you see here. If you have a chocolate peanut butter (like super-yummy Wild Squirrel Nut Butter) kicking around in your fridge, this would be a great place for it. That is, if the spoon can make it from the jar to the bowl without a detour to your mouth. (I’m not judging, I don’t think I could do it.)
Peanut Butter Double Chocolate Cookies
- For the cookies:
- 1/2 cup unsalted butter, room temperature
- 2/3 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 3 tablespoons peanut butter
- 1 cup whole wheat pastry flour
- 1/2 teaspoon baking powder
- 1/4 cup Dutched cocoa powder
- Pinch kosher salt
- 1 (heaping) cup dark chocolate chips
- For the glaze:
- 2/3 cup confectioner’s sugar
- 1 tablespoon Dutched cocoa powder
- 3 tablespoons water
- 3 tablespoons peanut butter
- 2 tablespoons salted peanuts, chopped (optional)
- 1. Preheat oven to 350 degrees.
- 2. In a small bowl, whisk together flour, baking powder, cocoa and salt. In a larger bowl, cream together butter and brown sugar with an electric mixer until fluffy. Add the vanilla, egg and peanut butter and mix thoroughly.
- 3. Add flour mixture to the butter mixture and mix until mostly combined. Add chocolate chips and mix until no flour remains. Use a cookie scoop or spoon and scoop balls of dough onto parchment-lined baking trays.
- 4. Bake for 12 minutes. Leave cookies on the parchment and move the parchment to a cooling rack.
- 5. In a small saucepan, whisk all ingredients until combined and heated through. Drizzle with a fork or spoon over cooled cookies. Sprinkle chopped peanuts over the cookies to garnish, if using.
- 6. Store uneaten cookies in an air-tight container. Use leftover glaze as an ice cream topping.
Adapted from Nigella Lawson’s “Chocolate Mint Cookies”
So I’m asking for your help blogger friends, how do you stay on schedule with your posts? And to my non-blogger friends, what are your staying-on-schedule tricks for real life?
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