Here you go friends, another chocolate cookie. I know, as if these and these weren't enough lately. So now it comes time for me to admit something to you. And it's not that chocolate controls my life, although that is pathetically true, but the more exciting news is... I'm pregnant! Carson and I are expecting our third child in mid-August and he, Jack, Etta and I are so happy. Well, as far as I can tell Etta is happy (she thinks the baby lives in my breasts). I'm about halfway there, feeling pretty great, and eating enough for 5. Is that how it works? Are you supposed to eat for every member of your family, including the baby in your belly? Just say yes and make me feel better about life.
So now you understand why there have been so many chocolate cookies, and why there will probably be more and more and more and... help. I made up this recipe the other day to bring over to a neighbor's house for dinner (we have neighbor friends!) and they were perfect in every way. Can you go wrong with double chocolate (cocoa + chocolate chips) and double peanut butter (creamy peanut butter + peanut butter chips)? The answer is no, especially if you're pregnant. I promise to make something with kale soon... like in 4(ish) more months.
Double Chocolate Double Peanut Butter Cookies
(Makes 2 dozen)
1 cup (2 sticks) unsalted butter, room temp
1 cup brown sugar
1 cup granulated sugar
2 tsp vanilla
1/4 cup creamy peanut butter
2 T milk
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 pkg. peanut butter chips
1 cup chocolate chips
In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside. In a large bowl, beat together butter and both sugars with an electric mixer until creamy. Add eggs, vanilla, creamy peanut butter and milk, and mix until just combined. Add dry ingredients and mix again until just combined. Stir in peanut butter and chocolate chips. Cover dough with plastic wrap, and chill for 1 hour. When ready to bake, preheat oven to 350. Scoop out dough with cookie or ice cream scooper, and place two inches apart on parchment-lined baking sheet. Flatten slightly with hand, and bake for 10 minutes.