There are a few things in life that are just meant to be. Bacon and Bourbon, sweatpants and my ass, sand and dos equis, thirst and thursdays, fried chicken and sundays, and peanut butter and chocolate.
Don’t argue with me on this. Reese’s beat me to it, but that doesn’t mean I wont spend my entire life trying to trump them. I think I might actually have them with this whole bourbon and bacon thing, but that’s for another day. Today is about the worlds most perfect pair. Chocolate and Peanut Butter.
Because you tell me what in the world is better than a warm double chocolate chip cookie and peanut butter glaze just dripping off the top. Go ahead, I’ll wait.
Double Chocolate Chip Cookies with Peanut Butter Glaze
To die for.
Ingredients:
- sugar - 3/4 cup
- butter - 1/4 cup, softened
- water - 1 tablespoon
- semi-sweet chocolate chips - 1 cup
- egg - 1
- vanilla extract - 1/2 teaspoon
- all purpose flour - 1 cup
- baking soda - 1/4 teaspoon
- milk chocolate chips - 3/4 cup
- peanut butter - 1 cup
Instructions:
Preheat oven to 350°. Line a baking sheet with parchment paper.
Over a double boiler, heat sugar, softened butter, and water and semi-sweet chocolate chips until melted and smooth. Remove and stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Then, stir in milk chocolate chips. Using an ice cream scoop, place evenly on lined baking sheet.
Bake for 12 minutes. Place peanut butter over double boiler until just warmed through and thinner. While brownies are still warm spoon about a tablespoon full of peanut butter into the center of each brownie. Top with milk chocolate chips.
Love,
Whit
