Monday, March 9, 2009

Simple and delicious chocolate and peanut butter cookies!

This past week I found myself a bit bored one afternoon and decided to see what kind of cookies I could make with just what I had in the pantry. It seemed easiest to make a batch of what ended up being absolutely delicious chocolate and peanut butter cookies :-)
The recipe itself is very simple and uses nothing out of the ordinary. The ingredients are as follows:

1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
8 tbsp unsalted butter (at room temperature)
1/2 cup firmly packed dark brown sugar
1/3 cup granulated sugar
1 tsp pure vanilla extract
1 large egg, lightly beaten
1/2 cup chunky peanut butter, preferably natural
1 ounce 99% unsweetened chocolate, melted
6 ounces 62% semisweet chocolate, chopped into 1/4-inch pieces

In terms of the above ingredients, we did deviate slightly since we wanted to use things we had. Instead of dark brown sugar, we used lite. Instead of 99% unsweetened chocolate, we used a 75% variety. Lastly, we used jumbo bittersweet chips instead of breaking a block into smaller chunks. The cookies still came out delicious, but I'd be interesting in sticking literally to the recipe as well to see if the darker flavors make a difference.

Preheat the oven to 325 and line a 17x12x1 baking sheet with parchment paper.

In a small bowl combine the flour, baking powder, and salt and set aside.

In your kitchen aid (of mixing bowl) combine the butter, brown sugar, and granulated sugar and mix on medium to blend, 1 to 2 minutes. Add the vanilla, egg, and peanut butter and mix for 2 more minutes. Pour in the melted chocolate and mix until just combined. Stop the mixer, then add the dry ingredients, save the bittersweet chocolate pieces.

Remove the bowl from the mixer and fold in the chocolate pieces.

Drop large mounds of dough, about 3 or 4 heaping tbsps each, onto the prepared baking sheet with about 2 inches in between each blob. Bake for about 20 minutes, or until the cookies are lightly cracked on top, rotating the pans halfway through. Remove from the oven and cool on the sheets, then on a cooling rack to cool completely.

Last but not least enjoy!

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