Salted Double Chocolate Peanut Butter Cookies

Double Chocolate.
Peanut Butter.
Course Salt.

Enough said?
Enough said. (Make them and see for yourself!)


 Salted Double Chocolate Peanut Butter Cookies
(recipe adapted from Brown Eyed Baker)

1¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (4 ounces) unsalted butter, at room temperature
1 cup creamy peanut butter
2/3 cup light brown sugar
1/3 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
 3/4 cup semisweet chocolate chips
Coarse salt for sprinkling

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt; set aside.
Beat together the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping the bowl as needed. Add the eggs one at a time, beating well after each addition. Add the vanilla extract. Scrape the bowl. Add the dry ingredients and mix on low until just combined. Using a rubber spatula, stir in the chocolate chips.
Drop by two heaping tablespoonfuls of dough, spacing the cookies about 2 inches apart. Sprinkle a small pinch of coarse salt on top of each cookie. Bake for about 12 minutes, or until the outside of the cookies are set but the middles are still a little soft. Cool cookies on the baking sheets. Store in an airtight container.