Double Chocolate Peanut Butter Cookies

If you like chocolate and peanut butter together, you're going to love these. They're chocolate-y, peanut butter-y, crispy on the outside, chewy on the inside and totally delicious.
I wasn't entirely sure if there were going to work as they were an experiment, but they did and I'm really happy with the result.

Double Chocolate Peanut Butter Cookies
Prep: 25 mins | Bake Time 10 minutes | Yield: 3-4 dozen

Ingredients:
1/2 cup softened butter
1/2 cup packed brown sugar
1 cup white sugar
1/2 cup smooth peanut butter
2 squares semi-sweet baker's chocolate, melted and cooled slightly
1 tsp vanilla
2 eggs
2 1/4 cups all purpose flour
1 tsp baking soda
1 cup semi-sweet chocolate chips

Method:
1. Cream together the butter and the sugars until smooth and creamy using a wooden spoon. Add the peanut butter and mix well. Add the melted chocolate (make sure it has had some time to cool because you don't want it to melt the butter) and mix well. Add the vanilla and the eggs, one at a time, mixing well after each egg.
2.  Add the flour and baking soda to the peanut butter/chocolate mixture. Blend until just mixed. Add the chocolate chips and stir until incorporated
3. Drop by small teaspoonfuls onto an ungreased, non-stick cookie sheet, about 1 inch apart (if your cookie sheet is not non-stick, grease lightly with a bit of vegetable oil or no-stick spray or line with parchment paper).
4. Bake at 375 degrees Fahrenheit for 10-11 minutes. Check after 10 minutes - if the cookies are very puffy looking, bake for 1 minutes more (this will give them the crunch on the outside ad the chewy centre).
5. Let sit on baking sheet for 1 minute. Transfer to a wire rack and cool for 3 minutes. Put them in an air-tight container while they are still warm.

Be sure to enjoy one or two while they're still warm from the oven with a tall glass of milk