These chocolate-peanut butter cookies are ridiculous. I’m not kidding – they’re half brownie, half cookie, and I could (and did) sit down and eat a whole stack of them. They’re easy for a dinner party dessert, with vanilla icecream sandwiched in-between, but they’re even better accompanied with a mug of hot chocolate, drowning your sorrows after month seven of trying to conceive didn’t work.
Did you catch that? Month seven. I can’t really explain the feeling I was left with when the square on my Fertility Friend calendar turned red. Oddly relieved, if only because it meant that I had a brief break from temping and charting. Painfully saddened, because I’d been getting used to the idea of an April baby. Worried, because there’s something about that six-month mark that makes me question what’s going on in that uterus of mine.
But I took a deep breath, wiped down my KitchenAid mixer (aka my best friend), and steeled myself for another month of hoping, wishing and dreaming.Chocolate-Peanut Butter Cookies for Wallowing and Pouting (adapted from Martha Stewart Cookies) 1 cup all purpose flour 1/2 cup cocoa powder (Dutch-process) 1/2 tsp baking soda 1/2 tsp salt 4 oz semi-sweet chocolate 4 oz peanut butter chips 8 tbsp unsalted butter 1 1/2 cups white sugar 2 large eggs In a microwave-proof bowl (cause I’m all about convenience), melt the chocolate and butter together. Let cool. Sift together the flour, cocoa powder, baking soda, and salt, and set aside. In the bowl of a mixer, beat sugar and eggs until light and fluffy. Mix in the chocolate and butter until well combined, and then add flour mixture in two or three additions. Scoop batter onto cookie sheets, spacing about 2 inches apart, and bake at 325 degrees for about 15 minutes. I’d tell you to let them cool for a bit, but who am I kidding. I ate about four of these babies and subsequently burned my fingertips. So gooood.