Double Chocolate Peanut Butter Cookies

It is really ironic that I am posting these today, because Adam and I started a month of no sugar yesterday.  I feel a little crazy doing it right before Christmas, but it was time.

I had just been feeling kinda yucky pretty often.  Headachy, wasn't sleeping great, and definitely had been eating an overload of sugar (so fun, but so unhealthy), so Adam and I decided to take the plunge.  I have heard great things about reducing sugar, and also that sugar is basically trying to kill me.

I am getting a little nervous about the sugar cravings, but hopefully I am prepared to handle them and will conquer!

Anyway, if I was not on a no-sugar challenge, I would be eating these cookies.  They are incredible.

When we were in Utah this summer, there was a bakery that I tried out that had these fabulous peanut butter double chocolate cookies.  I really wanted to replicate them, but kept forgetting to purchase peanut butter chips, so I finally tried my hand at them just last week, and was thrilled with the result.  

Anyway, they were just about perfect, and sadly, Adam and I basically ate all of them by ourselves over the course of 3-4 days (remember how I said I have a sugar problem?  I am admitting to it right here...).

You should go make them for all your friends and family!  Trust me, you will not be disappointed!

Double Chocolate Peanut Butter Cookies
adapted slightly from Joy the Baker

8 Tbs butter at room temperature
1 cup sugar
1 large egg
1 tsp vanilla
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup dark chocolate chips
1 cup peanut butter chips
flaky sea salt, for sprinkling

Preheat your oven to 350°F.

In a stand mixer, combine your soft butter and sugar and mix for a minute or so.  Once they are fluffy, add the egg and vanilla and mix until well blended.  Add the chocolate chips and briefly mix again.

In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda and salt.  Add the dry mixture to the wet one and mix until just combined.  Add the peanut butter chips, and mix briefly again.

Form 12 ping-pong sized balls on a baking sheet lined with a silicone mat.

Cook in the oven for 10 minutes, until the cookies are just set (the insides can be gooey still, they will  continue cooking as they cool, and will be just perfectly fudgy).  Don't overtake them.

Remove from the oven, and let cool for 2 or 3 minutes, then move them to the baking sheet, and sprinkle them each with a pinch of flaky sea salt.