Double Duty Peanut Butter Chocolate Cookies

Double Duty Peanut Butter Chocolate Cookies

Double Duty Peanut Butter Chocolate Cookies

I believe I mentioned my love of chocolate paired with peanut butter in a previous post.  And so it’s no surprise that I couldn’t pass up this little gem of a recipe.

And when I read that you made cookie dough balls of each of the batters (peanut butter and chocolate) then rolled those together I knew that this was a recipe my daughter HAD to help with.  Therefore, this became a family project (which we completed with a fantastic book…maybe you’ve heard of it, If You Give a Mouse a Cookie) and we had a fun day filled with reading and cookies.

Ingredients:

Chocolate Cookie Dough –
1/2 cup unsalted butter, room temp
1/2 cup sugar
1/2 cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1 cup flour
1/2 cup plus 2 Tbsp unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
2 Tbsp milk
3/4 cup chocolate chips (the darker the better…at least in my opinion 🙂 )

Peanut Butter Cookie Dough –
1/2 cup unsalted butter, room temp
1/4 cup sugar
1/2 cup brown sugar, packed
1 large egg
3/4 cup peanut butter (creamy or crunchy)
1 tsp vanilla extract
1 cup plus 1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup chocolate chips (again, the darker the better)

Directions:

Chocolate Cookie Dough –

Cream the butter and sugars together.  Beat in egg and vanilla.
In a separate bowl, combine the cocoa, flour, baking soda, and salt.
Slowly add the flour mixture to the wet mixture.
Mix in the milk.
Fold in the chocolate chips.

Peanut Butter Cookie Dough –

Cream the butter and sugars together.  Beat in the peanut butter, egg, and vanilla.
In a separate bowl, combine the flour, baking soda, and salt.
Slowly add the flour mixture to the wet mixture.
Fold in the chocolate chips.

Chill both the doughs for at least 2 hours (I chilled mine overnight).
Roll the peanut butter dough and chocolate dough into small balls about a tablespoon of dough per ball.
Smoosh one peanut butter dough ball and one chocolate dough ball together, rolling them into one large ball.

Bake the cookies at 350 degrees for 6-8 minutes.  They’ll still look raw, but a quick of their bottom side should reveal a golden color.

Double Duty Peanut Butter Chocolate Cookies

Double Duty Peanut Butter Chocolate Cookies

Double Duty Peanut Butter Chocolate Cookies - even the dough is decadent!

Double Duty Peanut Butter Chocolate Cookies – even the dough is decadent!

With a little help from SweetPea

With a little help from SweetPea

SweetPea helping Mom

SweetPea helping Mom

Double Duty Peanut Butter Chocolate Cookies

Getting her hands dirty

Getting her hands dirty

One cute helper

One cute helper

Double Duty Peanut Butter Chocolate Cookies

Checking out the dough

Checking out the dough

Making sure the cookie isn't too hot.

Making sure the cookie isn’t too hot.

Double Duty Peanut Butter Chocolate Cookies Double Duty Peanut Butter Chocolate Cookies

First bite?

First bite?

And it's good!

And it’s good!

Peanut Butter Bars

Fresh and ready to eat!

Fresh and ready to eat!

I like chocolate.  And I like peanut butter.  And personally, there is no better food combination than peanut butter AND chocolate.  I’ve definitely been known to dip oreos in peanut butter…or use a spoon and scoop out peanut butter and then sprinkle it with chocolate chips…or melt peanut butter and chocolate chips together and pour over vanilla ice cream (this amazing and you should try it).  Pretty much if something says chocolate and peanut butter I want it.  In fact, by the time I’ve finished hearing the description I’ve probably already started eating it.  What can I say?

I also like things that are delicious and easy to make.  That means I really like this recipe.  Because it’s delicious.  And easy.  And delicious (did I already say that?).

Ingredients:

1/2 cup butter
1 cup graham crackers (about 8 sheets), crumbled
1 cup powdered sugar
3/4 cup + 3 Tbsp peanut butter, divided (creamy or crunchy…creamy will make the chocolate layer look better…but they both taste good)
1 cup chocolate chips (semi sweet or milk, depending on your preference…I go with semi sweet…because of my mature taste palette 😀 )

Directions:

Line a 9×9 pan with foil.

In a microwave safe bowl, melt butter.  Add graham cracker crumbs, powdered sugar, and 3/4 cup peanut butter.  Stir until combined.

Press into the lined 9×9 pan.

In a microwave safe bowl, melt chocolate chips.  Add 3 Tbsp peanut butter.  Stir until smooth…unless you used crunchy peanut butter…it won’t ever get smooth.  A tip about melting chocolate chips: they’re easy to burn, yes, even in a microwave.  So go for less time, even if they don’t look melted pull the bowl out and stir it a couple times, the chocolate may be soft enough at this point.  If it’s not soft enough put it back in the microwave for a few more seconds.

Pour over the graham cracker layer.  Spread the chocolate layer out.  Then put the pan in the fridge for at least 3 hours.  Then cut and serve.  This can make 16 squares…unless you’re like me…then it only makes 9…I really like big servings of chocolate and peanut butter treats 🙂 .

Peanut Butter Bars

Peanut Butter Bars

All close-up and delicious and stuff

All close-up and delicious and stuff

Health Nut (that’s me)

And let’s not forget the statement I made when I got up.  “I think I’ll eat puppy chow for breakfast” (for those of you unfamiliar with this term it’s a delicious treat also known as muddy buddies).  But honestly the main ingredient is Chex corn cereal, so it’s totally a breakfast food, right?  A breakfast food coated in chocolate and peanut butter…wait a minute, that sounds like a lot of cereals that are marketed as breakfast foods.  At least I know the puppy chow is dessert.  And I just choose to have dessert for breakfast from time to time 🙂

Mmmm…cupcake…maybe for lunch…