These are the kind of cookies that make you love your face.

Dear face,

Thank you for having a mouth, teeth and taste buds. They make all the difference.

Signed,

My body that freaks out over cookies.

I’m that kind of person who swoons over the classic chocolate-and-peanut-butter combination — nothing groundbreaking, just delicious and endlessly comforting. We all need that reminder sometimes.

I’m also the kind of person who will spot organic chocolate-covered coconut flakes at the airport, assume they’ll be reasonably priced and buy them impulsively — only to find out later I paid an absurd amount for them. But when it comes to cookies, there’s no regret. If the choice is between sensible meals and freshly baked chocolate cookies, I’ll choose cookies every time.

When I returned home craving something truly indulgent, I wanted cookies — chewy, gooey, intensely chocolate cookies with a peanut butter finish. These cookies disappeared almost immediately after baking. Even someone who usually isn’t into chocolate-and-peanut-butter combinations went back for seconds. They tick every cookie box: chewy, gooey and loaded with chocolate.

Peanut Butter Drizzled Chewy Milk Chocolate Chunk Cookies

Makes about 20–24 cookies

• 1 2/3 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled
• 1 cup loosely packed brown sugar
• 1/2 cup granulated sugar
• 1 egg + 1 egg yolk, at room temperature
• 2 teaspoons vanilla extract
• 8 ounces high-quality milk chocolate, chopped into chunks
• 1/4 cup peanut butter
• 1 tablespoon coconut oil

Instructions

Preheat the oven to 325°F (165°C).

In a bowl, whisk together the flour, cocoa powder, baking soda and salt. In a separate bowl, combine the cooled melted butter with the brown and granulated sugars. Add the egg, egg yolk and vanilla, stirring until combined.

Gradually add the dry ingredients to the wet mixture and stir until a dough forms — it may look crumbly at first but will come together. If needed, use your hands to bring it together. Fold in the chopped chocolate chunks.

Roll the dough into 1 1/2-inch balls and place them on a nonstick baking sheet about 2 inches apart. Bake for 9–12 minutes, or until the centers are just set. Avoid overbaking; the cookies should remain chewy.

Allow the cookies to cool almost completely on the baking sheet. While cooling, gently melt the peanut butter (about 30 seconds in the microwave) and stir in the coconut oil until smooth and pourable. Drizzle the peanut butter mixture over the cooled cookies and let it set for 10–15 minutes.

Serve and enjoy immediately — these are best when slightly warm with a gooey center.

Honestly, these are far better than any overpriced coconut strips from the airport.