Triple Chocolate Fudge Peanut Butter Cookies

Triple Chocolate Fudge Peanut Butter Cookies puts salted butter, creamy peanut butter and granulated sugar at the center of a cookie recipe and finishes in about 30 minutes, enough for 36 Cookies.

• Yield 36 Cookies
• Ready in 30 minutes
• Prep 20 minutes
• Cook 10 minutes

Ingredients

• 1 cup salted butter (softened to room temperature)
• 1/2 cup creamy peanut butter
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup semisweet chocolate, melted and cooled to lukewarm
• 1 cup peanut butter chips or Reese's pieces
• 1 cup semisweet, milk or bittersweet chocolate chips

Instructions

1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.
2. In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and peanut butter until smooth and creamy, 1-2 minutes.
3. Add the granulated sugar, brown sugar, eggs and vanilla and mix until light in color, about 2-3 minutes.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Add the dry ingredients to the wet and mix until just combined.
5. Drizzle in the cooled, melted chocolate while the mixer is running, and mix until just combined.
6. With a spoon or rubber spatula, fold in the peanut butter chips (or Reese's pieces) and chocolate chips.
7. Scoop heaping tablespoon-sized portions (I use my #40 cookie scoop) a few inches apart on the prepared baking sheets (roll the cookie dough into balls for a more uniform appearance to the baked cookies).
8. Bake for 10-11 minutes until set on the edges but still soft in the center. Remove to a wire rack to cool completely.

Let the center settle before you cut it, or the slices will slump.