I made these cookies on whim inspired by my Significant (m)Other who randomly baked (ZOMFG!) cookies during my last visit home.
My mom hasn't baked cookies since I was 8 years old.
I am 31.
But, way, way waaaaay back in my childhood memory there is my mom making cookies, peanut butter (because they are kind of healthy?) cookies to be exact and she's using the back of a fork to make criss-cross prints on each dough mound that's spooned off on an undoubtedly stained cookie sheet. The coincidence was that she wasn't making cookies for the nuclear family, nope. she was making cookies for my grandpa's neighbors. Tragedy, no (because I had a few). Inspiration, yes.
As soon as I got back to Portland, I made peanut butter cookies. This time I adultified them with cocoa nibs and dark chocolate. Peanut butter comforting goodness with a kick of voluminous sick. Every time I make peanut butter cookies, I always use Smitten Kitchen's basic recipe because it results in a soft and chewy cookie.
Peanut Butter Dark Chocolate Chip Cookies
semi adapted from Smitten Kitchen
1 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter
2/3 cup sugar
1/2 cup packed brown sugar
1/4 cup cocoa powder
3/4 cup dark chocolate chip or chopped
2 tablespoons cocoa nibs, ground
- Preheat oven to 350 degrees.
- In a large bowl combine flour, baking soda, baking powder and salt.
- In a large bowl beat peanut butter and butter until fluffy.
- Add the sugars and cocoa powder and beat until smooth, then add egg and continue to beat.
- Add the flour mixture and beat thoroughly. Stir in chocolate chips and cocoa nibs.
- Using a large spoon or ice cream scooper (like I did) scoop out on un-greased baking sheet.
- Using a fork, lightly indent dough in a criss-cross pattern.
- Bake for 10 minutes (do not over bake, even if cookies look raw), allowing cookies to cool for 1 minute on sheet, then remove to a rack to cool completely.