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Dark Chocolate Peanut Butter Cookies


An ooey gooey chocolate chip cookie that's slightly crunchy around the edges and has melty, chocolaty goodness in the center should be in every baker's arsenal.  I mean, they are perfect for every situation from an after school snack to a late night indulgence.  

I have a major weakness for them.  

Especially these.

This recipe takes it a step further.  These cookies are infused with creamy peanut butter in every bite.  If you have a peanut butter/chocolate lover in your life, these will make them swoon.  

I couldn't resist using dark chocolate, but if you prefer milk chocolate, that's okay too.

Also, now I see what the fuss is all about when it comes to adding flaky sea salt over the top of chocolate chip cookies.  De-lish!



Dark Chocolate Peanut Butter Cookies
Adapted from:  Baker by Nature

Ingredients:
1 cup unsalted butter, room temp
1 cup creamy peanut butter, room temp
2 tsp vanilla extract
1  1/2 cups light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, room temp
2  1/2 cups all-purpose flour
1 tsp baking soda
1  1/2 tsp baking powder
1/4 tsp salt
10 ounces dark chocolate morsels
1 teaspoon flaky sea salt (optional)

Directions:
Preheat oven to 350 degrees.  Line a large baking sheet with parchment paper.

In the bowl of a stand mixer fitted with paddle attachment, beat the butter until smooth and creamy.

Add in the peanut butter and vanilla.  Beat until smooth; about 2 minutes.

Next add in both sugars and beat until light and fluffy, scraping down the sides of the bowl as needed, about 2 minutes.

Add in the eggs, one at a time, beating well after each addition. Turn mixer off.

Add flour, baking soda, baking powder, and salt directly to the mixer bowl. Whisk the dry ingredients together lightly with a fork before turning the mixer back on low and mixing until just combined.

Next, fold in the chocolate morsels with a spatula.

Scoop 2-3 tablespoon sized mounds of dough onto the prepared cookie sheet, spacing them 2 inches apart.

Bake for 12-14 minutes, or until the edges are golden and the centers have set. Cool cookies on the baking sheet for 5 minutes before transferring them to a cooling rack.

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