Peanut butter cookies, at least in C’s opinion, are a bit lack luster. Sometimes a plan old pb&j sandwich seems more savory than one of those tan, cross hatched cookies.
But chocolate AND peanut butter. That, friends, is a lovely, wonderful combination. These cookies feature a blended dough, where you add chocolate to half the already peanutbuttery dough.
The cookies are good on their own, very crunchy but not too sweet. However, if you want to up them to the next level, you can make cookie sandwiches with these, since they are so sturdy. Feel free to experiment with different fillings, like our chocolate glaze.
Oven Temperature: 350°
1 cup all purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup (½ stick) unsalted butter, at room temperature
¼ cup smooth peanut butter
6 tablespoons granulated sugar
¼ teaspoon vanilla extract
½ teaspoon hot water
between 1/8 and 1/4 of a cup of bittersweet chocolate (or semi) melted and kept warm
1 large recipe chocolate filling (see part 2)
Make the Dough:
1. Strain together the flour, baking soda, and salt. Set aside.
2. With an electric mixer, mix the butter on medium-low speed. When the butter is smooth and creamy, add the peanut butter and mix to thoroughly combine. Make sure it is combined, which may take over a minute.
Add the granulated sugar, then the light brown sugar and mix for 1 minute to incorporate. Make sure to mix for the full minute, at least. Mix in the egg for 1 minute, scraping down the side of the bowl as needed. The dough should be thicker now, and able to form peaks. Mix in the vanilla.
3. Reduce the mixer speed to low and add the dry ingredients in three additions, mixing just to combine each addition.
4. Remove ½ cup of dough and place in a wide, medium bowl. Using a spoon, mix in the hot water, then blend in the warm melted chocolate. You have some freedom in the amount of chocolate you can add, although, the more chocolate in the dough, it will be more difficult to keep the dough together.
Put the peanut butter and the chocolate dough next to each other, and gently blend with your hand or a knife, careful not to overmix because you would lose the marble effect.
Form two 1 ¼ inc diameter logs, being careful not to disturb the marbleization. Wrap the logs with plastic, twisting the ends tightly to secure. Refrigerate for 1 hour or until firm. (This dough will keep in the refrigerator for up to 3 days or may be frozen for 1 month.)
Bake the Cookies:
5. Position the shelve in the upper and lower thirds of the oven. Heat the oven to 350°. Lightly butter the cookie sheets.
6. Using a thin, sharp knife, slice the dough into 3/16 inch rounds, turning every two or three cuts to maintain the shape. C’s originally looked like triangles, so she shaped them into more of disc shapes. Place on the cookie sheets about 2 inches apart.
See lower pictures as a guide for how much the cookies spread.
7. Bake for 8 to 9 minutes or until lightly browned. To ensure even browning, toward the end of baking time rotate the sheets top to bottom and front to back. Let stand for 1 to 2 minutes before loosening with a thin metal spatula. Transfer to cooling racks.
These cookies are very crispy, but that also means they’re perfect for filling with frosting (or icecream) to make sandwiches. We recommend our simple chocolate glaze.