Peanut Butter Mocha Cookies
- 6 ounces unsalted butter
- 2 ounces semi sweet baking chocolate
- 90 grams brown sugar (about 6 tablespoons)
- 200 grams white sugar (about 1 cup)
- 2 eggs at room temperature
- 3 level tablespoons of instant coffee
- 1 tablespoon pure vanilla extract
- 250 grams all purpose flour (about 2 cups)
- 6 tablespoons of cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup chocolate chips
- 2½ cups chopped Reeses cups ( an 11oz bag)
- Melt the butter and chocolate together is a microwave safe bowl in 30 second intervals
- Whisk together the flour, cocoa, salt and baking powder/soda; set aside
- Add the sugars and coffee to the melted butter mixture and whisk to combine
- Add the vanilla and one egg to sugar mixture and whisk
- Add the second egg and whisk for about 30 seconds until the mixture lightens just a bit
- Add the flour mixture all at once and stir to combine using a spoon or spatula
- When the flour is nearly incorporated add in the chips and chopped candy and stir to combine
- Refrigerate the dough for at least one hour, preferably overnight
- Scoop rounded tablespoons of dough onto a parchment lined cookie sheet
- Bake at 325* for about 12-15 minutes until the edges are just set and the middles no longer look wet
- Makes about 40 cookies
Recipe by Baking With Dan at https://www.bakingwithdan.com/peanut-butter-mocha-cookies/
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