I was digging through the freezer today, trying to find Charley a popsicle to soothe his aching baby gums, when I came across a ziplock bag filled with these:

My first thought was ‘SCORE. Double Chocolate. Double Peanut Butter. Cookies.’

My second thought was ‘I totally forgot to write a blog post about these.’

My third thought was ‘Oh yeah. Popsicle. Focus, Jenn.’

Now that poor teething Chonker is hunkered down in his crib, more than likely sleeping with his knees tucked in and booty in the air, I can focus on giving you one of the best cookie recipes in my entire arsenal.

This is actually an adaption of Martha Stewart’s recipe for Double-Chocolate Chunk Cookies, which is to-die-for in it’s ‘untinkered with’ state. But seriously, who can deny a little double peanut butter action?

Not me.

Double Chocolate Double Peanut Butter Cookies
makes about 2 dozen (Martha says 3 dozen. Apparently I like my cookies WAY bigger than she does.)

1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp coarse salt
8 oz good quality milk chocolate chips (4 oz melted, 4 oz set aside)
6 tbsp unsalted butter (room temperature)
1/4 cup creamy peanut butter
1 1/2 cups granulated sugar
2 eggs (room temperature)
1 tsp vanilla extract
4 oz peanut butter chips

Preheat oven to 325 degrees. Line a sheet pan with parchment paper and set aside. Whisk together flour, cocoa powder, baking soda and salt in a bowl.

In a glass bowl or measuring cup, microwave 4 oz of the chocolate with the butter and peanut butter for 30 seconds. Remove and stir to melt completely then set aside to cool.

In a medium mixing bowl, combine the chocolate mixture, sugar, eggs and vanilla then mix on medium speed until blended and gradually add in the dry ingredients. Fold in the remaining chocolate chips and peanut butter chips.

Resist the temptation to just eat it now with a spoon… Or don’t resist. Ultimately it’s your call.

Using your hands (hopefully they’re clean), roll the dough into 1 1/2″ round balls then place on the prepared sheet pan and gently press with the palm of your hand to flatten just a bit:

Bake until the cookies are flat and the surface begins to crack (12 – 15 minutes). The cookies should still be soft and a bit undercooked. Let them cool on the pan for just a few minutes then transfer to wire racks to cool completely. If they make it that long. Not gonna lie, I ate a few while they were still warm. I may have even scorched a few taste-buds in the process.

I don’t regret that decision. Not even one tiny, little bit.