Dark Chocolate Peanut Butter Decadence Cookies

On the second day of Christmas my True Love gave to me….. 2 Lindt Dark Chocolate Bars with a touch of Sea Salt.

These cookies will make you sing. Even if you think you can’t sing. They are that good. Creamy Peanut Butter combined with dark chocolate and a little bit of sea salt bring all of the best ingredients together in a soft, chewy, & delicious cookie. Trust me when I tell you that it pairs well with a nice Pinot Noir. Seriously.

Here are the tools you need:

1. Stand mixer fit with paddle
2. Whisk
3. Silicon spatula, like Small Mix N Scraper
4. Cookie Sheet or Large Bar Pan
5. Parchment Paper
6. Sharp Chef’s Knife or Food Chopper
7. 2 Tablespoon Scoop, like the Medium Stainless Scoop

Ingredients:

• 1 cup unsalted butter, at room temperature
• 1 cup of creamy peanut butter, at room temperature. I use Jif.
• 2 tsp vanilla extract
• 1 1/2 cups light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 2 1/2 cups all-purpose flour, spooned and leveled
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1/4 tsp salt. I use table salt.
• 3.5 oz (1 large bar) Lindt dark chocolate with sea salt bar, chopped.
• 5 oz dark chocolate chips

Instructions

1. In the bowl of the stand mixer fit with the paddle attachment (or using a hand mixer), beat the butter until smooth and creamy. Add in the peanut butter and vanilla and beat until smooth, about two more minutes.
2. Add both sugars and mix until fluffy, about two minutes.
3. Add in eggs, one at a time, and mix until incorporated.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add mixture to the stand mixer. Fold into the wet ingredients with spatula before starting the mixer again on low. Mix until just combined. Do not overmix at this step.
5. Chop the chocolate bar into 1/4 inch pieces. Fold all of the chocolate into the dough using the spatula.
6. Refrigerate the dough for 30 minutes. You can leave it in the refrigerator for up to 2 days covered.
7. Remove from the refrigerator, and drop cookie dough on parchment lined cookie sheet using the 2 TBSP scoop. Bake at 350 deg for 12-14 minutes.

Make sure you post a selfie when you hide in the closet to eat these before introducing them to the kids. Tag me on Facebook @jwrkitchen and Instagram @jennskitchenblog with your selfie.

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