These are really easy to put together and bake, and taste rich and delicious! What’s better than chocolate and peanut butter together?
1 cup (7 ounces) packed light brown sugar
12 tablespoons (6 ounces) unsalted butter, softened
1 large egg
2 teaspoons vanilla extract
1 1/2 cups (7 1/2 ounces) all-purpose flour
3/4 cup (2 1/4 ounces) cocoa powder
1/8 teaspoon baking powder
1/4 teaspoon salt
3/4 cup peanut butter chips (Chilled)
3/4 cup unsalted peanuts
Measure out the peanut butter chips and the peanuts and place in the fridge for at least an hour. Take them out and chop them roughly with with a knife, or use a food processor and pulse 5 or 6 times.
Whisk flour with cocoa, salt and baking powder in a small bowl. Set aside.
Place sugar, butter, in bowl of stand mixer fitted with paddle attachment. Beat on medium speed until creamy, about 1 minute. Mix in egg and vanilla until combined.
Reduce mixer speed to low and mix in dry mixture until completely combined. Add peanuts and peanut butter chips until just blended.
Place dough onto a 12-inch by 12-inch sheet of parchment paper (or cling film) and roll up into a cylinder approximately 10-inches long and 2-inches diameter. Twist ends to secure and chill until firm, for at least 4 hours or overnight.
Adjust oven rack to upper-middle and lower-middle positions and preheat oven to 350°F. Line two baking sheets with parchment. Cut dough into 1/4-inch slices and space evenly onto pans, about 12 per pan.
Bake until cookies are just set and the chocolate looses its shine about 12-14 minutes, rotating pans from top to bottom and from front to back halfway through baking. Let cookies cool on pan 10 minutes, then transfer to cooling rack to cool completely.