My three favorite cookie recipes are from Barefoot Contessa: chocolate white-chocolate-chip cookies; peanut butter, chocolate chip cookies; and classic chocolate chip cookies. So why not combine them all into one super cookie??
Nothing was stopping me, so I did it.
This recipe is double what a run-of-the-mill cookie recipe will make. But why would you want 36 cookies when you could have 72? That is a rhetorical question.
Just take the dough for your extra 60 cookies, roll it into balls, place the balls very close together on a cookie sheet so that you can fit them all onto one sheet, then stick them in the fridge for a few hours. If you’re not going to bake them in the next day-ish, then pop them off the sheet and put them in Tupperware in the freezer.
They’ll be ready to bake when unexpected guests arrive, or when a friend has a bad day, or when you have a bad day. You could also half the recipe. But why would you do that, you cookie hater?
Chocolate, Peanut Butter, White Chocolate Chip, Dark Chocolate Chip Cookies
- 2 cups brown sugar
- 1.5 cups white sugar
- 1 lb unsalted butter at room temperature
- 4 large eggs at room temperature
- 3 tsp vanilla
- 1.5 cups smooth, salted peanut butter
- 1.5 cups cocoa powder
- 1 tbs ground coffee or espresso powder
- 1 tsp baking soda
- 1 tsp baking powder
- 5 cups flour
- 1 tsp salt
- 1.5 cups white chocolate chips
- 1 cup dark chocolate chunks
Now Do This:
- Cream the butter and sugar in a mixer.
- Add the eggs and vanilla and mix.
- Add in peanut butter and mix.
- Add in cocoa powder and espresso powder and mix.
- In a separate bowl, mix dry ingredients together, then add to wet and mix.
- Stir in white chocolate chips and dark chocolate chips or chunks.
- Roll cookies into balls and bake at 350 for approximately 9-11 min (my current oven runs hot so you may need a bit longer, but I really like these chewy in the center).
Note: Don’t flatten these cookies before baking. The dough can be a little cakey, so when I flattened them, they came out too dry. They work much better when they are a little more tender in the center, and if you leave them in ball form, that seems to happen nicely.
Let me know how this recipe works for you and if you have any tweaks! I often make mistakes…