The fall and winter really awaken my desire to bake! I think chocolate and peanut butter are an excellent combination in desserts and usually a big crowd pleaser. I tend to make peanut butter-chocolate kiss cookies the most but wanted to try something new. These were great because you get nice big chunks of chocolate in addition to your peanut butter taste.
My one piece of advice is that your dough consistency may turn out differently depending on the type of peanut butter you use. My dough was a little oily, probably because I used a natural peanut butter that usually separates from its oils. If you used something like Skippy, it may turn out better.
This recipe is from Home Cooking Adventure and I’ve pasted below for convenience.
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 cup peanut butter
- 1/4 cup unsalted butter, room temperature
- 1/2 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 7 oz semi-sweet chocolate, cut into chunks
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour and baking soda.
- In a separate large bowl, add peanut butter, butter, sugar and dark brown sugar. Mix well with an electric mixer until creamy.
- Beat in eggs and vanilla extract.
- Slowly add in dry ingredients, in increments, to the wet mixture. Mix until just combined.
- Stir in chocolate chunks.
- Using a cookie scoop, drop cookie dough on a baking sheet, spaced 1 inch apart.
- Using the bottom of a glass dipped in the sugar, press down each cookie to flatten it slightly.
- Bake for 10 to 13 minutes, until golden. Transfer to a wire rack to cool.