Monday, December 24, 2012

Triple Chocolate Peanut Butter Cookies

One more day until Christmas! Ah. I hope all of your last minute wrapping and shopping is done so you can enjoy these last few moments with your families. One of the last couple things to do on my list is to make a batch of these amazing Triple Chocolate Peanut Butter Cookies. Santa Clause is a HUGE fan of anything peanut butter and chocolate (just in case you didn't know) and he requests these cookies every year. If you have not already made a batch of cookies for Santa, these need to be first on your list. They are rich, chocolaty and filled with moist, soft goodness.

Merry Christmas to each of you and may God bless you and your family this Christmas season!

Triple Chocolate Peanut Butter Cookies
1 c. cocoa powder
3 c. milk chocolate chips
7 T. butter, cut into pieces
7 T. peanut butter
4 t. vanilla extract
6 eggs
2 c. sugar
1 c. flour
1 t. baking powder
1 t. salt
1 c. semisweet chocolate chips
1 c. crushed peanut butter cups or peanut butter chips

1. Melt cocoa, milk chips, and peanut butter in heatproof bowl set over saucepan of simmering water (or in a microwave safe bowl for 1 minute or until soft), stirring frequently, until completely smooth and glossy. Remove bowl from pan and set aside to cool slightly.

2. Beat eggs, vanilla, and sugar in large bowl with electric mixer at medium-high speed until very thick and pale, about 4 minutes. Add vanilla and beat until incorporated, 20 seconds. Reduce speed to low, add chocolate mixture, and mix until thoroughly combined, about 30 seconds.

3. Whisk flour, baking powder, and salt together in medium bowl. Using large rubber spatula, fold flour mixture and semisweet chips into batter. Cover bowl with plastic wrap and let stand at room temperature for 20 to 30 minutes until batter firms up (it will more closely resemble thick brownie batter than cookie dough).

4. Meanwhile, adjust two oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line two large baking sheets with parchment paper. Using 1 heaping tablespoon batter per cookie, place cookies 2 inches apart on prepared baking sheets (see photo, right). Bake until cookies are shiny and cracked on top, 11 to 14 minutes, rotating baking sheets top to bottom and front to back halfway through baking time. Transfer baking sheets to racks and cool cookies completely, on baking sheets, before serving.

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