MAKES ABOUT 36 COOKIES.

INGREDIENTS - COOKIES

• 1 cup butter
• 1 cup sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 3/4 cups flour
• 1 1/3 cups unsweetened cocoa powder
• 2 teaspoons baking soda
• 2 cups chocolate chips

INGREDIENTS - TOPPING

• 1/4 cup and 2 tablespoons butter
• 1 cup peanut butter (I used crunchy)
• 2 cups confectioners’ sugar
• 2 tablespoons milk + more as needed
• 2 cups chopped peanuts (I used lightly salted)
• 2 cups mini chocolate chips

Directions

1. Preheat oven to 350 degrees.

2. Mix butter and sugars in a large bowl until fluffy. Beat in the eggs one at a time, mixing well after each addition.

3. Combine the flour, cocoa and baking soda. Mix into wet ingredients gradually.

4. Stir in chocolate chips. Place 1” balls of dough on ungreased cookie sheets. Bake about 10 minutes or until done.

5. To make the topping, beat butter and peanut butter until fluffy. Slowly beat in the confectioner’s sugar. Mix in 2 tablespoons of milk. If necessary, add a little more cream or milk until the frosting reaches a good spreading consistency, but thicker works better in terms of staying on the cookies.

6. Once cookies have thoroughly cooled, slather them with peanut butter frosting. Mix the mini chocolate chips and the chopped peanuts in a bowl, and dunk the cookies frosting-side-down. Make sure they get fully covered in the crunchy-nutty-chippy goodness.