Double Dark Chocolate Peanut Butter Cookies

Warning: serious chocolate ahead.

This afternoon, I decided I wanted to make chocolate peanut butter cookies. After perusing my cookbooks without finding the type of recipe I had in mind, I opted to adapt Eat, Drink and Be Vegan‘s “You Got Peanut Butter in My Chocolate” cookies. They turned out perfectly!

Double Dark Chocolate Peanut Butter Cookies

 - 1 c whole wheat flour
 - 1/4 c Sucanat (or brown sugar, but this will yield a sweeter cookie)
 - 1/4 tsp sea salt
 - 3 T Hershey’s Special Dark Chocolate cocoa powder (regular works as well, but dark tastes amazing)
 - 1/2 c (2 oz) salted roasted peanuts, chopped
 - 1 tsp baking powder
 - 1/2 tsp baking soda.
 - 1/4 c + 2 T agave nectar
 - 1 tsp vanilla
 - 3 T canola oil
 - 1/3 c chocolate peanut butter (I used PB&Co. Dark Chocolate Dreams)

Preheat oven to 350*. In a large bowl, combine dry ingredients: flour, sucanat, salt, cocoa powder, peanuts, baking powder and baking soda. Make sure all chunks of cocoa powder are well sifted. In a separate bowl, combine wet ingredients: agave, vanilla, oil and peanut butter. Whisk until well combined, then add to dry ingredients. Stir until throughly mixed. On a baking sheet sprayed with nonstick spray (or lined with parchment paper), line cookies in approximately 2″ balls. Bake for 12 minutes, and allow to cool for a minute or two before removing to cooling racks.

Just look how dark the dough was!

These are definitely a chocolate lover’s cookie- the dark chocolate taste is far move overpowering than the sweetness, and the chopped peanuts are tied in by the slight peanut butter flavor. The outside is slightly crunchy, while the inside is almost brownie-like. If dark chocolate is your jam, then this is your cookie!