Peanut Butter Reverse Chocolate Cookies

Ingredients

Chocolate Cookie Dough:

1/2 cup unsalted room temperature butter

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 egg

1 tsp. peanut butter extract

1 cup all-purpose flour

1 1/4 cups cocoa powder

1 tsp. baking soda

1/2 tsp salt

1/4 cup milk

1 cup peanut butter chips

Peanut Butter Cookie Dough:

1/2 cup unsalted room temperature butter

1/2 cup brown sugar

1/4 cup granulated sugar

1 egg

3/4 cup smooth peanut butter

1 tsp. chocolate extract

1/2 tsp. baking soda

1 1/4 cups all-purpose flour

1/4 tsp. salt

1 cup chocolate chips

Preparation

For the Chocolate Dough:

Cream butter and sugars using a hand or stand mixer.

Beat in egg and peanut butter extract.

Be sure to scrape down sides when needed.

In a bowl combine flour, cocoa powder, baking soda and salt.

Slowly combine wet and dry ingredients. Dough will be thick.

Using a spoon or spatula mix in milk.

Fold in peanut butter chips.

For the Peanut Butter Dough:

Cream butter and sugars using a hand or stand mixer.

Add peanut butter, egg and chocolate extract.

Be sure to scrape down sides when needed.

In a bowl combine flour, baking soda and salt.

Slowly combine wet and dry ingredients.

Fold in chocolate chips.

Chill both doughs for 2 hours!! Dough will be too messy if you miss this very important step!

Preheat oven to 350º F and line cookie sheets with parchment paper (our use silicone mat).

Remove dough from fridge.

Take approximately 2 tbsp. of each dough (one at a time) and roll into a ball.

Put the 2 balls together and make 1 large ball.

Bake cookies for approximately 12 minutes. At this point they will look slightly under baked,however they will finish baking while they cool and firm up nicely.

You can keep in an airtight container for about 10 days.

They freeze very well!!

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About

All the wonderful flavours of peanut butter and chocolate are baked up in one outstanding cookie. Soft, chewy and chocolaty. You will eat more than one!!