For the first week or so after we moved into the new apartment, our refrigerator was pretty empty. The only thing in there was the water pitcher and a 6 pack. We did have some pantry foods, thankfully, so when my sweet tooth kicked in I went right to the peanut butter. Don’t judge me!
Don’t judge me!
I wanted to jazz it up a bit so I added some cocoa and powdered sugar. I still wasn’t satisfied so it was off to the store to get the essentials. I left the peanut butter/cocoa concoction in the fridge for a couple of days. On the third day, I decided to play around and attempt to make cookies.
What happened next shocked and amazed me – I made the most amazing cookies I have ever made. These weren’t the thin, crispy cookies I’m used to – they were more cake-like and fluffy. They were moist and perfect and I figured I had to get the recipe written down ASAP so I could make them over and over until the end of time :D.
These cookies are seriously good. They’re moist enough you don’t need milk to wash them down. There is the perfect blend of chocolate and peanut butter so you can taste both without being overwhelmed by either. When you take a bite they almost melt in your mouth and you can’t help but reach for more!
- ½ cup unsweetened cocoa powder
- ½ cup powdered sugar
- 1 eggs beaten
- 1 stick butter softened
- 1 tsp baking powder
- ⅔ cup all-purpose flour
- ½ cup granulated white sugar
- ¼ cup milk
- Combine peanut butter, cocoa, and powdered sugar and refrigerate in an air-tight container for 48 hours.
- Mix remaining ingredients and drop by the tablespoon onto an ungreased cookie sheet.
- Bake for 16 minutes, allow to cool, and enjoy!
The recipe is super simple and can be doubled easily. This recipe makes 12 cookies but you could make them smaller and get more if that’s what you’re into 🙂