Recipe: Chocolate, Peanut Butter, White Chocolate Chip, Dark Chocolate Chip Cookies

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.

Chocolate, Peanut Butter, White Chocolate Chip, Dark Chocolate Chip Cookies. MomsicleBlog

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

Ingredients:

Wet

  • 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

Dry

  • 1 tsp baking soda
  • 1 tsp baking powder
  • 5 cups flour
  • 1 tsp salt

Mix-ins

  • 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).

Ready to grab after baking with your hot little hands. MomsicleBlog

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…

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4 responses to “Recipe: Chocolate, Peanut Butter, White Chocolate Chip, Dark Chocolate Chip Cookies

  1. Yummy!!! Can you tell me the sugar-free version of this recipe? Just wondering…. 🙂

  2. Dear Ev, this is exactly the type of recipe and the reason how those women from The Pioneer Woman and Smitten Kitchen became famous. They cook things pretty much any person out there cooks and explain step by step process for any numskull who does not know how to stir. Also, they make recipes that make you go “Hey, I’ve thoght of that before” or “Hey, I make that, like, all the time.”

    With that being said, do you know how many times I’ve said “why have 30 cookies when you can have 70” :-)))) If it ain’t a mega batch I do not make it any more. It is just not worth my time to boil a third package of something, or make 5 gourmet cookies. 70 is like more of my number nowadays to last me for a week or two.

    Love you lots and miss you. Your boys are growing into fine little men.

    xoxo

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