Triple Chocolate Peanut Butter Cookies + Tips and Tricks

This is the perfect cookie for all chocolate lovers! If your the type of person who likes a luxurious balance between the sweetness and bitterness of chocolate this cookie is for you. Aside from the wonderful rich and balanced taste profile, the texture of the cookie is perfectly chewy towards the middle and crunchy toward the edges. Whether you are going to making these cookies for yourself or for someone else these scrumptious cookies are sure to satisfy all chocolate cravings.

In this instructable I'm going to share with you my favorite recipe for triple chocolate peanut butter cookies, as well as all the tips and tricks to make sure you get the best results.

Utensils:

• parchment-lined rimmed baking sheets
• sauce pan
• heatproof rubber spatula
• 2 large bowls
• whisk
• measuring cups
• ice cream scoop

Wet ingredients:

• 1/4 smooth or crunchy peanut butter
• 3 large eggs
• 3/4 cup (1 1/2 sticks; 169 g) salted butter
• 2 tsp. (4 g) vanilla extract

Dry ingredients:

• 1 1/2 cups (200 g) all purpose flour
• 1/2 cup (60 g) of baking cocoa powder
• 3/4 tsp. (4 g) baking powder
• 1 cup (200 g) packed dark brown sugar
• 1/4 cup (50 g) granulated sugar
• 6 oz. (170 g) of chopped bittersweet chocolate (60%-70% cacao) and/or semisweet chocolate chips
• 4 oz. (114 g) Reese's pieces

Place racks in upper and lower thirds of oven, preheat oven to 375°.

tip: use cooking oil to help the parchment paper stick to the baking sheets.

Trick: Browning the butter will give the cookies more depth of flavor.

Cook 1/2 cup (1 stick;113g) butter in a large saucepan over medium heat. Use a whisk to continuously stir. At first the butter should start to bubble, then it will brown, the browning process takes around 4-5 minutes. Immediately after you see the butter turn a golden color take the pan off the stove. Transfer the butter to a separate bowl in order to stop the cooking. Let the browned butter cool off for 1 minute.

Cut the remaining 1/4 cup (1/2 stick; 56 g) butter into small pieces and add to the browned butter (it should start to melt but not foam and sizzle, so test with one piece before adding the rest).

In the same bowl as the butter, add both sugars and whisk. Whisk until sugar is incorporated and no lumps remain. Then, add the peanut butter and whisk till smooth. lastly, add eggs and vanilla extract, whisk until sugar dissolves. Once all the wet ingredients are mixed they should look cohesive and smooth.

In a separate bowl mix all the dry ingredients except the chocolate, it does not matter in what order the dry ingredients are mixed as long as they are mixed together uniformly. It's ok if there are some lumps in the mixture.

Using a rubber spatula, fold reserved dry ingredients into butter mixture just until no dry spots remain, then fold in the dark chocolate (save the Reese's Pieces to decorate the top of cookie dough balls). The dough will be soft but should hold its shape once scooped; if it is runny or slumps after being scooped, stir dough back together several times so that the flour hydrates and let rest 5-10 minutes until scoops hold their shape.

P.S I know it might be hard, but please don't eat raw cookie dough.

tip: If you made more dough than you expected feel free to put the excess in the fridge. Raw cookie dough lasts up to 1-2 weeks in the fridge.

Once the dough is finished, take a ice cream scoop to form cookie dough balls. This recipe usually makes me 16 large cookies with the 1 1/2 oz. ice cream scoop that I have. Next, portion out the balls between parchment-lined rimmed baking sheets. Once the balls are formed, you can decorate the cookies with the Reece's Pieces as you like.

trick: use a spoon to help take out the cookie dough ball out of the scoop, so that you don't touch the dough with your hands.

Bake cookies, rotating sheets if cookies are browning unevenly (otherwise just leave them alone), until deep golden brown and firm around the edges, the cooking takes around 8-10 minutes to cook, but it all depends on your oven. Finally, for the best results let the cookies cool on baking sheets for at least 5-10 minutes.

Traditionally I eat these cookies a little warm with a glass of milk. I hope you had fun making these cookies and enjoyed them as much as I do. Thanks for giving my cookies a try! If you like this recipe please remember to give it a thumbs up :).