Triple Chocolate Peanut Butter Cookies

A while ago I made some deep chocolate cookies with caramel in them and they turned out fantastic. But I wondered – if I played with the recipe a little, would they still taste as good with chips in them, as opposed to a chunk of caramel?

Success! For this one I chose a mixture of semisweet chocolate chips and peanut butter chips, but you can experiment with white chocolate, butterscotch, or whatever you’d like. As long as you keep the proportions the same (meaning, use the same total amount of chips), you’ll be in great shape.

Difficulty: easy
Print

Ingredients

1 cup flour
½ cup sweetened cocoa powder
1 ½ t baking soda
1 t salt
4 oz. bittersweet chocolate (1 bar)
¾ cup butter, separated, softened to room temperature
¾ cup sugar
1 egg
2 t vanilla
2 t dark rum
¾ cup semisweet chocolate chips *
¾ cup peanut butter chips *
Chunky sea salt for sprinkling

As I said in the intro, you can use any kind of chips you prefer, and any mixture of chips. Just keep the total amount of chips used to about a cup and a half.

Directions

In a large bowl, whisk together the flour, cocoa powder, baking soda and salt until well combined and set that aside.

Chop up the bittersweet chocolate and put it into a small glass bowl along with ¼ cup of the butter. Microwave it for 15 seconds, take it out and stir. Keep doing this, in 15 second intervals, until everything is melted and blended. Put this aside and go back to your dry ingredients.

Add in the remaining ½ cup of butter to your dry ingredients and mix with your hand mixer. Then do the same with the sugar – beat that for about 3 minutes. Next, add in the egg, vanilla and rum and mix until well combined. Put the mixer aside – you’re done with that.

Pour in your chocolate butter mixture and gently mix in with a wooden spoon. Basically you’re just folding it in until it’s just combined. Finally, add in the semisweet and peanut butter chips.

Put tablespoon-sized bits of dough onto cookie sheets lined with parchment paper and press down lightly on it, so it’s not quite a ball. 6 to a sheet should do it.

Bake at 350 for about 12 minutes, or until the cookies are puffed and firm to the touch. Take out of the oven and immediately sprinkle each one with a little chunky sea salt. Transfer to a wire rack and let cool completely. Makes about 3 dozen.