Forget diamonds, cookies are a girls best friend, amiright? Anyone? Oh. Maybe that’s just me.
But seriously, if I don’t have access to a large bottle of wine after a tough day at work, a big ol’ cookie with a glass of milk is just as good at calming me down and transporting me to my happy place.
These cookies are to DIE for, provided you like chocolate and peanut butter together. If you don’t, well, I don’t know if we can be friends.
I used half butter and half shortening in this recipe, which I usually do for my cookies. It makes them super fluffy and soft, even after a couple of days in the cookie jar! (if they even last that long!)
I think I had 2 or 3 or 7 as soon as they came out of the oven, and they’re just as tasty a few days later. Last night I warmed one up in the microwave for about 10 seconds and topped it with some vanilla ice cream and it was HEAVEN. Chocolatey, peanut buttery, gooey cookie heaven. I dare you to eat just one.
| Double Chocolate Chip Peanut Butter Cookies | Print |
- ½ cup butter
- ½ cup shortening
- ¾ cup white sugar
- ¾ cup brown sugar, packed
- 2 eggs
- 1 Tbsp vanilla
- 2 cups flour
- ⅔ cup cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp instant coffee
- ¼ tsp salt
- 1 cup chocolate chips
- 1 cup peanut butter chips
- Preheat oven to 350. Line or grease two cookie sheets and set aside.
- In large bowl, beat butter and shortening until combined. Bean in sugar, eggs and vanilla and mix thoroughly.
- In a separate bowl, mix together the flour, cocoa powder, baking soda, baking powder, instant coffee and salt.
- Stir the dry ingredients into the butter mixture in three parts, mixing well after each addition.
- Fold in chips.
- Place tablespoon-sized balls of dough on the cookie sheets, leaving about 2 inches of space between them. Bake for 8-10 minutes or until just set. Cool slightly on cookie sheet before transferring to wire racks to cool completely.
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