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chocolate peanut butter chip cookies

September 24, 2012 | Sweet Recipes | Comments

I tried several versions of this recipe and this one was my favorite. They’re a little crispy on the outside and have a very fudgey brownie inside, which is super moist! The biggest advise I can give for this recipe is to UNDER cook the cookies and let them sit a little on the hot sheet once you’ve taken them out. If you over cook them, they’ll be dry. Also, they are (like all other cookies) best served the same day they’re baked. You can always make the dough the day before and refrigerate it for the next day. Oh and use good baking chocolate! Okay, that was a little more advise than planned and now I’m getting a little bossy, so I’ll just stop at that. I’ve said this before, but my favorite combination of flavors is chocolate and peanut butter. It’s so rich and goes perfectly with a large glass of milk… or vanilla coconut milk, which I have been drinking a lot of lately. Enjoy!

 

Chocolate Peanut Butter Chip Cookies
1 stick butter, room temperature
1/2 cup shortening, room temperature
4 ounces unsweetened chocolate
3/4 cup white sugar
1 cup brown sugar
2 teaspoon vanilla
2 eggs, room temperature
1 1/4 cup flour
1 3/4 teaspoons baking powder
1/4 teaspoon salt
1 bag peanut butter chips

Directions:

In a double broiler, melt the baking chocolate and then set aside to cool.
Preheat the oven to 350 degrees.
Beat the butter and shortening together, then add in the sugars.
Add each egg in one at a time until combine then add in the vanilla.
Add in the melted chocolate. Scrape down the sides so everything is incorporated well.
In a separate bowl add the dry ingredients.
Lightly whisk to get the lumps out, then add it to the wet ingredients in halves. Don’t over beat the flour, just a quick pulse to combine.
Fold in the peanut butter chips.
Refrigerate dough over night or for two hours to a plumper cookie.
Use a cookie scooper and scoop twice, stacking the dough balls together to make a larger cookie.
Cook for 10-11 minutes… until cookies still have a small doughy middle.
Remove from oven and let them sit for another 10 minutes.

 

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