Double-Chocolate Peanut Butter Cookies

• 6 oz. semi-sweet chocolate, coarsely chopped
• 2 c. all-purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 3/4 c. packed dark brown sugar
• 2 sticks (1 c.) unsalted butter
• 3/4 c. granulated sugar
• 1 c. creamy peanut butter
• 2 large eggs
• 2 tsp. vanilla extract
• 12 oz. milk chocolate chips (about 2 c.)
• 24 to 30 whole shelled peanuts

1. Preheat the oven to 300u0b0.
2. In a double boiler, melt the semi-sweet chocolate over hot, not simmering, water.
3. Set aside to cool to room temperature.
4. In a small bowl, whisk together the flour, baking soda and salt.
5. In a medium bowl, whisk together the brown and granulated sugars, then add the butter and beat until well combined.
6. Add the peanut butter; beat until smooth.
7. Add the eggs and vanilla; beat until just combined.
8. Add the flour mixture and the milk chocolate chips; beat until no streaks of flour are visible.
9. Pour in the melted chocolate; mix partially with a wooden spoon until marbled.
10. Drop the dough in 3 tablespoon mounds, 2 inches apart, on an ungreased baking sheet.
11. Top with 1 whole peanut.
12. Bake for 23 minutes, or until just set but still soft.
13. Cool on the cookie sheet for 30 seconds, then transfer to a wire rack to cool completely.

semisweet chocolate, flour, baking soda, salt, brown sugar, butter, sugar, peanut butter, eggs, vanilla extract, milk chocolate chips, peanuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=587007 (may not work)