Peanut Butter Chocolate Cookies
These cookies were the second recipe I tried to create in the marathon week and a half or so where I created 3 separate recipes. It took me 3 separate attempts to get these to where I was happy with them. You win some, you lose some. Initially I tried a 1:1 ration of peanut butter to cocoa powder. No dice. Can’t taste the peanut butter. I over baked the first batch and it baked the moisture right out of them. They became rock hard. Second batch I cut that in half. Now I had too much sugar in the cookies so they were a bit gritty. I also changed the Peanut butter to cocoa powder to 1:2 ratio. This worked better, but I couldn’t handle the texture. Round 3 cut the sugars drastically. I also played with the baking time here. These turned out very well. They’re almost brownie like. I’m sure if you added another egg (3) you’d get super close to a fudge-y brownie texture. I’m a fan of chewy cookies so 11 minutes was better, for me, than 12. It’s all personal preference at that point. I learned a lot with these from trial and error. Can’t say I actually learned much more science-y stuff from these. I can’t say why the sugar didn’t break down fully. Maybe just too much and not enough egg or something. I’m not sure. It’s not the biggest deal in the world. I had a blast, but now I have too many cookies here.
I feel like I should really write more for these, but creating 3 recipes at the same time, and these taking 3 batches, have wiped me out. I hope you take the time to make them and enjoy them. Let me know how they come out.
Ingredients
1 Cup Unsalted butter
1 Cup Light brown sugar
1 Cup Peanut butter
2 Large eggs
1 teaspoon vanilla
2 Cups All Purpose Flour
1/2 Cup Dutch processed cocoa powder
1 teaspoon salt
1 teaspoon baking powder
3/4 Cup large semi sweet chocolate chip cookies (Ghirardelli “Grand Chips”)
3/4 Cup mini semi sweet chocolate chips
Instructions
Pre-heat the oven to 350 degrees.
In the bowl of your stand mixer cream the butter and brown sugar, granulated sugar, and peanut butter until light and fluffy. This should be 2 - 3 minutes. Scrape down the sides of the bowl once or twice during this part.
Add the eggs (one at a time) and vanilla and mix on medium to incorporate.
In a separate bowl add the AP flour, salt, dutch processed cocoa powder and baking powder and whisk together.
Add the dry ingredients to the mixer, in two batches, and mix until combined. Scrape down the sides between batches
Once the dough has formed add the chocolate chips and mix slowly until evenly distributed.
Drop the cookies by 1 1/2 Tablespoon onto a baking sheet.
Bake each batch on the middle rack for 11 minutes.
Remove the cookies from the oven and let them sit on the pan for 2-3 more minutes.
Eat immediately. What do you need taste buds for. They’ll enjoy it while they last. Otherwise let them cool completely on a cooling rack.
Store in an air-tight container. It makes about 4 dozen.
