Who doesn’t love chocolate and peanut butter? We all have those days when you run out of Reese’s cups and find yourself smearing peanut butter over a Hershey’s bar, right?
I mean, if that weren’t normal behavior I certainly wouldn’t be admitting to it.
But low-quality chocolate candy and overly sweetened peanut butter aren’t always going to cut it. Sometimes you’ve got to have cookies, homemade and piping hot. Thank goodness for this recipe from Picky Palate.
I took one look at the peanut butter-chocolate ratio and decided it was all wrong. Chocolate is great, sure, but I’d rather have just enough to add bitterness and complexity to the peanut butter, rather than drown out all that nutty goodness with a wave of cocoa. Even with the changes I made, I think next time I’ll amp up the peanut butter even more, but these cookies are delightful. They’re gooey and sweet and oh so chocolaty. Serve them hot with ice cream and you’ll swear you never need another dessert again. Until you start looking at recipes 20 minutes later, anyway.
Ingredients (makes about 3 dozen. Recipe adapted from Picky Palate.)
1 1/2 cups peanut butter
2 sticks/16 T butter
3/4 cup granulated sugar
1 1/2 cups brown sugar, divided use*
1 T vanilla
1 3/4 cups flour
1 t baking soda
1 t salt
1 cup cocoa powder
1 cup chocolate chips
1 cup peanut butter chips
4 Reese’s peanut butter cups (the original sized ones. One king-size pack, in other words.)
Preheat the oven to 350°F. Mix the 1 1/2 cups of peanut butter with 1/2 cup of brown sugar and put it in the freezer. Cream the butter and remaining sugar (3/4 cup granulated, 1 cup brown) together in a large bowl.
Mix in the eggs and vanilla.
Sift all the dry ingredients into the dough.
Chop the Reese’s cups into approximate 16ths.
Add the chocolate chips, peanut butter chips, and chopped Reese’s cups to the dough. Mix well.
Add the frozen peanut butter and brown sugar mixture in dollops.
Don’t use the mixer this time, just fold the peanut butter gently a few times with a spatula.
Line a couple of baking sheets with parchment paper. Place dollops (about 2 T each) of dough on the lined cookie sheets about 2 inches apart from each other. They’ll be sticky and misshapen. It’s okay. Lumpy cookies still taste nice.
Bake 15 minutes at 350°F, rotating the cookie sheets and switching their positions in the oven halfway through baking.
Let the cookies sit a few minutes before serving, or they will break in half and you will be obligated to eat the broken ones before anyone sees them. It’s in the rules. They are delightful on their own, with a few extra peanut butter chips for the peanut butter fiends in us all. . .
But they truly shine with a big scoop of ice cream. Even though I just used vanilla ice cream, it really brought out the peanut butter flavor and mellowed out the chocolate significantly. Plus, hot cookie+frozen ice cream=melted, gooey, tasty mess. One should eat all cookies this way.