Full disclosure: I made these cookies at 9 last night and as of 1:30 this afternoon, I have had 10 cookies. 10.
I have a decently intense obsession with Smitten Kitchen. Deb is a genius and we actually have similar flavor profiles. She has this recipe for brownie roll out cookies and, while delicious, they are not as brownie like as I would like. Enter her newest brownie cookies!! Decadent, intense, amazing!! And yet! For my family, the chocolate flavor was a little too dark and the chocolate was so prominent that I ended up wanting another layer of flavor incorporated.
The peanut butter flavor isn’t overly prominent, think a dark chocolate reeses peanut butter cup that has been melted. The texture, Deb got it right for sure, it is all chewy brownie and so so delicious. Please join me in my newest obsession.
1 stick butter
4 oz. extra dark chocolate chips (I prefer guittard)
Slowly melt butter and chocolate chips together, until just barely melted, either in the microwave or on the stovetop.
1 cup brown sugar
Whip in the brown sugar.
Whip in the eggs one at a time.
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
Add the baking soda, salt and vanilla.
1/2 cup peanut butter (I prefer these cookies with creamy Adam’s Salted Peanut Butter, but any brand or kind- even chunky, would work here)
MIx in the peanut butter, until just barely incorporated
1/3 cup dutch processed cocoa powder
1 cup flour
Add in the flour and cocoa powder (either sift the cocoa powder or use yourfingers to break up any chunks.) Mix until combined.
Place dough in fridge while you wait for the oven to heat up to 350*
Now I love a giant cookie as much as the next person, but these have the best texture and a plenty intense flavor at a smaller size, as in about 3 tbls.
Bake for about 11 minutes.