I think these might be the best cookies I’ve ever made. I stunned myself, honestly! I had no clue that turning these into a PB version would be such a success.
Thick, fudgy and almost brownie like, with the most amazing PB flavour right in the middle of it all.
I don’t think I’ll ever be able to eat a plain dark chocolate cookie again. MUST HAVE PEANUT BUTTER.
These cookies reminded me a lot of these brownies. It’s the same flavour combination and I really couldn’t decide which I loved more. Please don’t make me choose! When in doubt, have both 🙂
I’ve seen a lot of blogs endorse chilling cookie dough before baking. I don’t always do it, but for this particular batter, I highly recommend it. It’s sticky and gooey so chilling not only makes it easier to handle, but the cold balls of dough ensure thick, shapely cookies 🙂 Otherwise, you could wind up with thin crepe-like things. Not in itself a bad thing, but they’re hard to photograph!
I also melted a little peanut butter and got a bit fancy with the drizzling. Great way to do this, is to pour the melted stuff into an empty squeeze bottle and drizzle away.
The peanut butter chips are terrific to bite into and they don’t melt into the dough unlike regular chocolate chips.
Chewy, chocolatey and peanuty. SO GOOD!
Ok I’m going to stop talking. Please make these!
What you’ll need:
125 gms dark chocolate
3 heaped tsps creamy/chunky peanut butter
1 cup flour
1/4 cup cocoa powder
1/2 tsp salt
1 tsp baking soda
1/2 cup butter
1/4 cup white sugar (I used castor sugar for easy blending)
1/2 cup brown sugar
1 tsp vanilla essence
1 egg straight from the fridge
3/4 cup peanut butter chips
What to do:
1. Melt the chocolate and peanut butter using a double boiler, till you have a smooth mixture. Set aside to cool for a few minutes but ensure it doesn’t harden. I left the mixture on the simmering water for a couple of minutes, even after turning off the heat, while I got the rest of the ingredients ready.
2. Sift the flour, baking soda, salt and cocoa in a large bowl.
4. Beat the butter and sugar together using a hand mixer or by hand till pale and fluffy.
4. Add the melted chocolate and mix.
5. Add the cold egg and vanilla and blend well.
6. Add the flour mixture and mix till completely incorporated. Fold in the peanut butter chips. The dough will be sticky, so you’ll have to work hard to make sure the chips are evenly distributed.
7. Cover the bowl of dough with clingfilm and chill for 1 hour. Cookie dough can apparently be chilled for days together and I’m sure it would work with this one too!
8. After an hour, preheat the oven to 175 C.
9. Take the dough out of the fridge, stir it around a bit and then take a palm sized amount in your hand and roll it into a ball. I got 17 in all. You’ll need to bake them in batches, so transfer the remaining balls back to the fridge and take them out only when the first lot is done.
10. Place the dough balls on a greased baking tray, 2 inches apart and bake for 15 minutes. They might look a bit soft and underdone, but if a toothpick comes out clean, you’re good to go. I gave them 2 extra minutes just to be sure but you don’t have to.
The cookies will harden as they cool. Drizzle with 3 teaspoons of melted peanut butter when they have cooled down completely and see if you can share 🙂