CHOCOLATE PEANUT BUTTER CHIP COOKIES

Is there anything better than chocolate AND peanut butter in the same cookie!?

This chocolate peanut butter cookie is full of rich chocolate and studded with peanut butter and peanut butter chips to give it that prized peanut butter chocolate combination.

If you are a true chocoholic, you can substitute the peanut butter chips for dark, semisweet or milk chocolate chunks, which will give you a true dark chocolate, chocolate chip cookie.

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COOKIE TIPS

1. Use cold butter. This doesn't mean throw the whole stick of cold butter into the mixer and try to incorporate it into the sugars. The key is to cut the butter into very small cubes to make it easier to cream with the sugar. It should take about 4 minutes at least to cream with the sugar to the point where it's light and fluffy.

2. Use high quality cocoa. If possible, try to use dark cocoa. Hershey's makes a dark chocolate cocoa, which is fantastic! If you find another brand, that will work too.

3. Use a mix of cake flour and all-purpose flour. Why cake flour? Cake flour creates a more TENDER crumb on the cookie which creates a mouth watering texture.

4. Cornstarch is another game changer. Cornstarch helps to create a soft and tender cookie.

5. Bake at high heat. The idea is to 'shock' the cookie with high heat so the dough doesn't spread too rapidly. It helps keeps their shape and make those crispy edges.

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Preheat oven to 400°F. In a large bowl, cream together the cold butter and sugars until light and fluffy, about 4 minutes.

Add in the eggs, one at a time, mixing well after each addition.

Add in the cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt. Stir until all the ingredients are combined.

Stir in the peanut butter chips (or substitute with chocolate chips). Chill the dough for at least 10 minutes.

Separate the dough into large dough balls (about 4 tablespoons) and place on a cookie sheet. Lightly press the tops of the dough balls to smooth them out. They will be bigger than you think! You should be able to fit 4 cookies on one large cookie sheet.

Bake for 8-11 minutes or until golden brown on the top. Let them ret for at least 10 minutes to set.

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CHOCOLATE PEANUT BUTTER CHIP COOKIES

INGREDIENTS

• 1 cup cold butter cut into small cubes

• 1 cup brown sugar

• 1/2 cup granulated sugar

• 2 eggs

• 1/2 cup dark baking cocoa

• 1 cup cake flour

• 1 1/2 cup all-purpose flour

• 1 teaspoon cornstarch

• 3/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/3 cup peanut butter chips

INSTRUCTIONS

1. Preheat oven to 410°F

2. In a large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes.

3. Add in the eggs one at a time, mixing well after each addition

4. Add cocoa, cake flour, all-purpose flour, cornstarch, baking soda and salt and stir until well combined.

5. Stir in peanut butter chips (or chocolate chips).

6. Chill dough for at least 10 minutes.

7. Separate the dough into large balls (4 tablespoons) and place on a cookie sheet. Lightly press on the top of the dough to smooth out.

8. Bake for 8-11 minutes, or until golden brown on the top. Let them rest for at least 10 minutes to set.

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NUTRITION INFORMATION