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Forget Your Diet Cookies


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/3 cups unsweetened natural cocoa powder (100% cacao). I used Scharffen Berger.
  • 1 cup unsalted butter (2 sticks) softened to room temperature. I used unsalted Irish butter which gives an extra rich flavor to the cookies.
  • 1 cup granulated sugar
  • 1 cup packed dark brown sugar
  • 2 large eggs, brought to room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons milk
  • 2 tablespoons brewed coffee, cooled to room temperature
  • 1 cup milk chocolate chips (make sure you don’t use traditional semi-sweet)
  • 1/2 cup peanut butter chips (you could use 1 cup if you really want a lot of peanut butter flavor, but I thought it overwhelmed it a bit)


  1. Preheat oven to 350°F.
  2. In a medium bowl, sift together dry ingredients (flour, baking powder, salt, and cocoa powder). Whisk until blended and set aside.
  3. In a large bowl, beat butter with electric mixer for 1 minute.
  4. Add white sugar to butter and continue mixing.
  5. Add brown sugar and continue beating.
  6. Add eggs and continue beating and scraping the sides until everything is well blended.
  7. Add vanilla, milk, and coffee and mix until thoroughly incorporated.
  8. Slowly add dry ingredients to wet ingredients (about 1 cup at a time). Continue beating after each cup. Dough will be stiff and sticky.
  9. Stir in chocolate and peanut butter chips and refrigerate cookie dough for about 30-45 minutes.
  10. Line baking sheet with parchment paper and drop cookie dough by rounded tablespoonfuls about 2 inches apart.
  11. Bake 13-15 minutes. (Note: it’s hard to determine when dark cookies are browned. Test your first batch. You want them a little crispy on the outside otherwise they are more on the softer side.) Let cool 5 minutes on baking sheet before transferring to cooling rack.


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