So, I have a problem.
Normally, I would use a little restraint when eating sweets. I try to really limit the amount of refined sugar I eat, and whenever possible I eat whole grains. But, oh man. These cookies. You literally cannot have just one. This is where my problem is. It’s not only that I can’t eat just one. I don’t want to eat just one. I have little to no self control when it comes to these cookies.
They are super soft (I tend to under bake them just a little) and gooey – just the way I like my cookies. And, how can you not love peanut butter and chocolate together? It’s like a sin if you don’t love it.
adapted from Smitten Kitchen
1 cup Whole Wheat flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/4 cup butter
1 1/4 cup peanut butter
2/3 cup sugar
1/4 cup brown sugar, packed
1 Tbl milk
1 tsp vanilla extract
1/2 cup dark chocolate chips
Preheat oven to 350 degrees.
In a large bowl, combine flour, cocoa, baking powder, baking soda, and salt. Whisk until thoroughly combined. Set aside.
In another bowl, beat together butter and peanut butter with an electric mixer until light and fluffy. Mix in both sugars and beat until combined. Add egg, milk, and vanilla and beat until all ingredients are combined.
Gently mix the dry ingredients into the wet ingredients. Once flour mixture is well incorporated, fold in chocolate chips.
Line baking sheets with parchment paper and with an ice cream scoop, scoop dough onto the baking sheets. Leave about two inches of space between each cookie.
Back for 10-12 minutes. Allow to cool on the baking sheets for 5 minutes and then transfer to a wire cooling rack to cool completely.