Chocolate and peanut butter…Such a fabulous combination as you well know! A few weeks ago when our neighbor did us a favor I decided to play around with the two ingredients and this cookie is the result! These cookies are tender and almost cake like and the flavors of the chocolate and the peanut butter just meld so well! I wish Jamison could have tried these, but alas with the gluten it just wasn’t an option! These would have been fabulous for him though! Regardless, if you are a peanut butter/chocolate lover then these are the cookies for you!
What You’ll Need:
2 ounces of baking chocolate
1/4 cup of half and half
2 sticks of butter, softened
1/2 cup of peanut butter powder
1 tablespoon of vanilla
1 cup of sugar
1 teaspoon of sea salt
1 tablespoon of baking powder
1 teaspoon of baking soda
1/2 cup of cocoa
2 cups of unbleached all purpose flour
2 – 10 ounce packages of peanut butter chips
Melt baking chocolate with the half and half in the microwave until smooth. (Note: My microwave actually has a setting for melting chocolate and it works great! You want to be extremely careful when you melt chocolate in the microwave that you don’t let it go too far and burn. Do the first round at 30 seconds and then do each additional round at 20 seconds if your microwave doesn’t have a setting.) Set aside to cool.
In the bowl of your mixer cream together butter, peanut butter powder, vanilla, eggs and sugar until completely smooth. Add cooled, melted chocolate and mix well. Next add sea salt, baking powder, baking soda and cocoa to the wet mixture and mix on low until incorporated. Slowly add flour and mix until just mixed. Add peanut butter chips and stir to incorporate. (Note: You can do this with a spoon or you can just mix them in with the mixer on low. I prefer the mixer method.) Place dough in an airtight container in the refrigerator for at least 4 hours to overnight.
Preheat oven to 375 F.
Drop dough by the rounded tablespoonful onto a baking sheet that has been lined with a silicone baking sheet or parchment paper. Bake for 8-12 minutes until cookies are done through. Remove from oven let sit on the cookie sheets for a couple of minutes and then remove the cookies gently to a cooling rack. Once the cookie are cooled store in an airtight container.
Makes about 4 dozen cookies.
Notes: You could add in chopped peanuts as well if you liked.