This recipe is a great twist on plain old banana muffins. Don’t get me wrong, I love plain old banana muffins, but sometimes it’s fun to spice things up a little. I tried this recipe in muffin and loaf form, and both turned out great!
This recipe is a good way to use up those apples that have been sitting in the fridge for a couple of weeks. You know, the ones that we all say we are going to eat but never do? Maybe that’s just me…
I love these cookies. Like, love them. You will love them too, trust me. Who doesn’t love the chocolate, peanut butter combination?! I originally found this recipe in The Complete Canadian Living Baking Book, and have adapted the recipe slightly.
This recipe is so quick and easy. You can smell the scrumptious aroma of freshly baked cookies in about 25 minutes. Better get to it!
As per most baking recipes, we start by pre-heating the oven to 350°F (180°C). Next, line your cookie sheets with parchment paper or lightly grease. This step is important because there is lots of ooey gooey chocolate wanting to stick to the cookie sheet. You don’t want to share that chocolatey goodness with a silly old cookie sheet.
Anyways… next step… beat together butter, granulated sugar and brown sugar in a large bowl until it’s all nice and fluffy. It is super important to use room temperature butter, because cold butter will make it all clumpy. Room temperature margarine works perfectly fine as well.
Beat in eggs, one at a time, followed by the vanilla.
The next step is to mix the dry ingredients. Sift or whisk together (I like to whisk because less flour flies around) flour, cocoa, baking soda and salt.
Add flour mixture to the butter mixture in 2 or 3 additions. Scrape down the sides of the bowl as needed to make sure everything is incorporated.
Stir in the chocolate chips and peanut butter chips. I don’t bother measuring these out, I just dump them in until it looks like enough… or more than enough.
The batter will be be wet-ish, but not sticky. If it’s too sticky, you might need to add a touch more flour. I don’t usually need to do that with this recipe.
Drop a tablespoon size of cookie dough onto your prepared cookie sheet. They do spread a decent amount, so 2 inches apart will work great.
Bake in preheated oven for about 11 minutes, rotating the pans after about 6 minutes (unless you have a convection oven, which I so desperately want). I like to slightly undercook my cookies so they stay nice and soft for a longer period of time.
Let cool on a cooling rack. I love warm cookies, so I usually dive in after they have cooled for about 5 minutes. Burning your lip on hot chocolate chips sounds like more fun than it actually is.
The cookies are PERFECT!
If there are any cookies left, store them in an air tight container for about 5 days at room temperature, or freeze them for up to two weeks. I froze some of my last batch, and they still tasted pretty good after about four days in the freezer. Not quite as soft as they are when they are fresh, but still delicious.
I hope you like these cookies as much as I do. You also do not have to use chocolate chips and peanut butter chips… you can through whatever you like in there! Milk chocolate and white chocolate chips is also a delectable combination.
Double Chocolate Peanut Butter Chip Cookies
These chocolatey cookies are so tasty! Who doesn't love the chocolate and peanut butter combo?