I love cookies the way Oprah loves bread. A very long time ago, I tried to make a little something called National Cookie Week happen at the beginning of May. This was way back when I first started blogging in 2010 and I figured …

1. Who doesn’t love cookies?

2. A week dedicated to cookies totally makes sense; and

3. It would give people six weeks to get summer ready. So why not have one last heave-ho before the full diet mode goes into effect?

I would make a cookie and post a recipe every day for the week. I got other bloggers to do the same, and a ton of NYC bakeries to feature cookies all week long. It was a beautiful thing indeed.

This double chocolate peanut butter cookie came to me as my trainer at the time had a craving for Nutterbutters®. My answer to that was to combine my two loves: chocolate and peanut butter. If you know me, you know I love to go big or go home. So why not make them extra chocolatey!

This cookie is delightfully delicious and I’m sure would be a kid pleaser. I guess it’s really the gay marriage – yup I said it – of peanut butter and white chocolate. Eat on!


(aka Ms Cookie Choconuts! ’Cause who doesn’t love a cookie with a drag queen persona?)

You’ll need…

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1 teaspoon baking powder

1 1/2 sticks (3/4 cup) unsalted butter, softened

2/3 cup chunky or creamy peanut butter (or sometimes I use 1/3 all natural creamy and 1/3 honey nut – your choice)

1 cup sugar

2 large eggs

1.5 cups white chocolate chips

Do it …

1. Preheat oven to 350°F.

2. In a bowl whisk together flour, cocoa powder, baking soda, and baking powder.

3. In a larger bowl using an electric mixer fitted with the paddle attachment, cream the butter, peanut butter, and sugar until light and fluffy. (I did this by hand for years and still do if I’m too lazy to pull out the mixer.)

4. Beat eggs into wet mixture, one at a time, beating well after each addition.

5. Pour in flour, in sections, and beat mixture till incorporated.

6. Stir in white chocolate chips.

7. Drop dough by level tablespoons about an 1 inch apart on to greased/buttered baking sheets and bake cookies in batches in middle of oven for 10 minutes. Cool cookies on pans for five minutes before moving to racks.

8. Cookies keep in airtight containers for around five days.


A home-trained cook and university-trained performer, Michael makes food fun and accessible through his blog, The Kitchen Gaily. And things get downright saucy in his podcast, In Yo Mouth.

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