DOUBLE PEANUT BUTTER AND CHOCOLATE CHIP COOKIES
- 1 cup chunky peanut butter (280g, 10 oz)
- 1 cup brown sugar, loosely packed
- 1 egg
- 1 tsp vanilla extract
- 1 tsp instant coffee, finely ground
- 1 tsp salt
- ½ cup cocoa powder
- 1 tsp baking soda
- ¼ cup chocolate chips
- ¼ cup peanut butter chips
- Line a large cookie sheet with baking paper.
- In a large bowl, combine the peanut butter and brown sugar, mixing well with a wooden spoon.
- Add the egg, vanilla, coffee and salt and stir very well to incorporate.
- Mix in the cocoa and baking soda. It will be hard to mix in and may look crumbly but just keep mixing.
- Stir in the chocolate and peanut butter chips.
- Roll heaped tablespoons of dough into balls. The dough is crumbly but will stick together when pressed.
- Arrange the cookies on the prepared tray, flattening them slightly. They do not spread.
- Cover the tray with plastic wrap and refrigerate for 1 hour.
- When you are ready to bake, preheat the oven to 180 C (350 F).
- Bake the cookies for 7 - 8 minutes, no longer. Allow to cool on the tray.
- Makes 15 cookies.
- Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2013/05/26/double-peanut-butter-and-chocolate-chip-cookies-gf/
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