Lauren is officially a Mrs.! She’s currently traveling Portugal and Spain on her honeymoon with her new husband, and when they return I’m sure that she will share beautiful pictures and memories, galore.
One of the really fun things that Lauren planned, was to have a cookie buffet, filled by homemade cookies, made with lots of love by close family and friends. We had SUCH a variety!
I contributed these nutty and chocolaty beauties and they were among the rest to be gobbled up. Good thing I snuck a few while baking them, otherwise I’d have to make a whole new batch to taste their glory…which wouldn’t be such a bad thing .
They are super easy to make, too! Just combine the butter, sugars, peanut butter and mix well to fluff it up.
Then, you’re ready to gradually add the flour mixture (flour, sifted cocoa powder, baking soda, salt), then the chocolate chips and they are ready for the baking sheet! Using a cookie scoop, place dough onto a lined-baking sheet and then bake until soft inside and slightly crispy outside.
Transfer to a baking rack and try not to guzzle them all down while they are still cooling.
These cookies are simply delicious, and were most definitely fit for a wedding.
I mean I had to kick my peanut-allergic boyfriend out of the house so he wouldn’t die, or even worse – hate me for dabbling with what he probably thinks is devil paste, but it was definitely worth it! More for me, eh?
Double Chocolate Peanut Butter Cookies
Makes about 3 dozen cookies
1 1/12 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup butter (1 stick), softened
1 cup granulated sugar
1/2 cup light brown sugar
1/2 cup peanut butter, unsalted and chunky
2 large eggs
1 1/2 tsps vanilla extract
1 1/2 cups semi-sweet chocolate chips
In a medium bowl, combine flour, sifted cocoa powder, baking soda, and salt; set aside.
In the bowl of the stand mixer, cream the butter, sugars, and peanut butter, until light and fluffy (about 1-2 minutes).
Add eggs and vanilla and mix until well combined, (less than a minute).
Gradually add the flour mixture into the butter mixture and mix until just combined.
Add the chocolate chips and mix just until distributed (10-15 seconds).
Using a small cookie scoop (1 1/2 Tbsp size), scoop onto parchment or silpat-lined baking sheets, keeping about 2 inches between them. Bake for 10-13 minutes at 350 degrees.
When done, cookies will be soft (but not doughy) and will continue to bake/set up while cooling. Leave on cookie sheet for 2-3 minutes before removing them to cool completely on a wire rack.
From the Little Yellow Kitchen,