We are slightly obsessed with the combination of chocolate and peanut butter in our house, but really, who isn’t? I always thought of peanut butter and chocolate as two separate entities that when paired together became a mouthwatering experience. Let me tell you, these cookies go way beyond that.
I was a little sceptical when I started to combine these ingredients, but the result has trumped any other cookie I have ever made. The combination of the unsweetened cocoa powder, vanilla and brandy add an undeniable richness to the cookie. The aroma from these cookies in the oven will make your mouth start watering instantly. Believe me it will be difficult not to try and eat one of these right out of the oven…don’t do it, I learned the hard way.
When you finally bite into a cooled cookie, you will never be able to eat just a plain old peanut butter or plain chocolate cookie again. The cookie is a little doughy, a little cakey, a little crunchy around the edges. You’re next thought will be, “Oh no, I only have 35 left!” You may want to double the batch right from the get-go, rather than having to make another one the a couple days later like we did! These cookies are gluten free, but not on purpose. After years of making plain peanut butter cookies, it was time for a change of our easy go-to recipe…and a great change it was indeed. Try this easy recipe and let us know what you think!
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