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Double Chocolate Peanut Butter Cookies

I color inside the lines. Really, we both do. When I wanted to rebel in college, I decided that a ubiquitous navel gem was the only way to go. So, like any college co-ed looking to break free, I asked my mom if I should. She said no, so my wild streak ended right then and there. Similarly, Davey The (one & only) Hubbers waited until his 30s to get that tattoo he’d always wanted… a Celtic cross no less. We’re W-I-L-D.

So while I stirred all my social anxieties away in the form of chocolate chip cookies, day after day, batch after batch, I was ready for something crazy. And I discovered it in the form of more chocolate and the addition of peanut butter chips. Yep, about as crazy as not tucking in a Lacoste. But, delicious, nonetheless. I’d forgotten about said cookies, which I had discovered in an old Southern Living, but while I was again at my kitchen counter (newly bedecked with granite, no less!) beating frustrations and sadness away in that melamine bowl with yet another wooden spoon, I remembered their rich taste and minor change of pace from the original. I scrounged and scrounged around the internet until I found the recipe posted on a long-forgotten message board. Note: the original recipe doesn’t call for peanut butter, but if you’ve ever had a Reese’s (and why the h have you not???), you know, it only enhances every good thing. Maybe I should get that belly button gemstone while I’m at it…
Double Chocolate Chewies
Double Chocolate Peanut Butter Cookies
Original recipe from Southern Living’s Annual Recipes 2000
3/4 c. butter, softened (or just use butter-flavored Crisco sticks… my go-to)
1 1/2 c. sugar
2 eggs
1 c. flour
3/4 c. cocoa
1 tsp. baking powder
1 bag chocolate chips (but I used 1 bag of peanut butter and chocolate chips….. oooooo!)

Cream butter and sugar. Add eggs. Stir in dry ingredients. Fold in chocolate and peanut butter chips. Drop by heaping spoonfuls (I like ’em big, y’all). Bake at 350 for 12-14 minutes.

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