Triple Chocolate Chunk Cookies
Sunday, April 14, 2013 at 3:36PM
Blue Eyed Bakers

Whoa.  We mean, seriously.  WHOA.  Excuse us, but where did March go?  Wasn't it like just March?  And now we're halfway through April!?!?  

Note to self: TAXES!

So once again, we're having to apologize to you cookies.  We're sorry we're slacker baking bloggers.  We promise we haven't been baking behind your back (never!).  We've just had an unfortunately large amount of things going on.

You know, things that make you forget about taxes til APRIL 14.  Sheesh.

And for reals don't even get us started on our DVR.  We're a good month behind on Smash.  A MONTH.  Like, we have no idea who's even playing Marilyn anymore!!  

And what's going on with Angelica Houston's ex husband?!  And that hipster off off Broadway musical thingy they were starting to talk about?!?  

WHAT IS HAPPENING?!?!?!

Well no more muffins, no more.  We baked.  We know.  Novel thinking for baking bloggers.

We baked and we baked kinda good (if we do say so ourselves).  

Cookies.  Like really really REALLY excellent cookies.  We went for the peanut butter cups.  And the chocolate chunks.  And just because we're pretty sure we're losing it just a little bit and because we have no idea what's happening in primetime musical dramas, we went for the white chocolate.

We were in a dark place, y'all.

And did we mention our camera has gone MIA??  Rrrrrright.  So these images are coming to you courtesy of a super janky iPhone 4.

But that's ok.  We're ok.  Because these cookies may have revived us.  Given us back our baking mojo.  Made us see the candy coated light.

Now excuse us while we watch 6 hours of Smash.

Triple Chocolate Chunk Cookies
Makes 12-15 large cookies

Print Recipe 

1 stick unsalted butter, cold & cubed
1 stick margarine, cold & cubed
1/2 cup granulated sugar
1 cup light brown sugar
1/2 cup dark brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon table or fine sea salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup chopped Reese's Peanut Butter Cups
1/2 cup white chocolate chips
1/2 cup semisweet chocolate chips or chunks 

In the bowl of electric mixer fitted with paddle attachment, cream together the butter and sugars until well blended and fluffy. Add eggs, one at a time and beat until well incorporated.

Into the bowl, add the flour, salt, baking soda, baking powder and mix until just combined. Gently fold in peanut butter cups & chocolate chips.  Cover the bowl with plastic wrap & chill dough for at least an hour.

While the dough is chilling, preheat oven to 375 degrees.

Scoop out 2 oz balls of dough and place each on sheet pan lined with parchment paper.  Bake 14-16 minutes on a rack in the upper third of the oven until very lightly browned.  (Be sure not to bake these on the bottom rack in the oven – the recipe has a large amount of brown sugar that could cause the bottoms to burn).

Article originally appeared on Blue Eyed Bakers (http://www.blueeyedbakers.com/).
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