Really Good Cookies
Looking for a new cookie recipe to try the other day, I checked for something involving chocolate and peanut butter. My Google-fu was working well, it seems, and I turned up this from the Brown Eyed Baker.
These came out really great! They’re rich and chocolatey with a nice peanut butter flavor. I don’t think they’re missing anything by not having the actual peanuts in them, but the peanut butter chips enhance the flavor. The coarse salt is a nice touch as well – be careful when sprinkling since too much will overwhelm. Again, this hits my sweet-salty button! The cookies themselves baked up thick and chunky and are a nice combination of cakey and chewy – great with a cold glass of milk.
Salted Double Chocolate Peanut Butter Cookies
1 1/4 c all-purpose flour (I used 3/4 c all-purpose and 1/2 c white whole wheat)
1/2 c unsweetened cocoa powder
1 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c (1 stick) unsalted butter, at room temperature
3/4 c creamy peanut butter (I used crunchy – don’t think it matters)
2/3 c light brown sugar, packed
1/3 c granulated sugar
2 t vanilla extract
1 c semisweet chocolate chips
1/2 c peanuts (didn’t have these, so I used peanut butter chips instead)
coarse salt for sprinkling
Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone mats.
In a medium bowl, whisk together flour(s), cocoa, baking powder, baking soda, and salt. Set aside.
Beat together butter, peanut butter, and sugars on medium speed until light and fluffy, about 3 minutes. Add eggs one at a time, beating well between additions, and vanilla extract. Gradually add dry ingredients and mix until just combined. Stir in chips and peanuts (or additional chips if desired).
Drop by heaping tablespoonfuls onto prepared baking sheets about 2 inches apart. Sprinkle a small pinch of coarse salt on top of each cookie. Bake for about 12 minutes or until the outside of each cookie is set but the center is still a little soft. Cool on baking sheets and store in an airtight container.
Notes (other than those in the recipe above)
I made the batter for these cookies on Wednesday and let it sit in the fridge overnight until Thursday morning. This lets the flour particles absorb moisture and makes a cookie that stays thicker when it bakes. I took the dough out when I got up in the morning and let it sit on the counter for about 3 hours before baking because it was pretty solid when it was chilled and I wanted it to be scoopable. The cookies still didn’t spread a lot, which is nice.
The original recipe says it makes 16-18 “large” cookies. These things must be gigantic! I made larger drops than I typically do for many recipes and still ended up with almost 3 dozen good-sized cookies. Mine are about 2 1/2 inches across, so I can’t imagine what they would be like if you only got 18 out of the batch!
Follow the directions to let the cookies cool on the baking sheets, or at least let them sit on the sheets for a few minutes before moving to cooling racks. These cookies are pretty tender right out of the oven and want to break apart if they’re handled too much before cooling.