← Back to Search Results
baking
PB & C Cookies

Photo by: Joseph De Leo
Comments: 1
 

Recipe

These soft cookies are so meltingly tender you’ll be tempted to eat them right away, but don’t attempt to remove them from the cooling rack until they’ve cooled completely. We prefer natural peanut butter with no added sugar for this cookie.

Yield: Makes 12 large cookies

Ingredients

  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 8 tablespoons (4 ounces) unsalted butter, at room temperature
  • ½ cup firmly packed dark brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg, lightly beaten
  • ½ cup chunky peanut butter, preferably natural
  • 1 ounce 99% unsweetened chocolate, melted
  • 6 ounces 62% semisweet chocolate, chopped into ¼-inch pieces

Directions

 

Position the racks in the lower and upper thirds of the oven and preheat the oven to 325°F. Line a 17 by 12 by 1-inch baking sheet (half sheet pan) with a Silpat or parchment paper.

In a small bowl, combine the flour, baking powder, and salt, and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, and granulated sugar and mix on medium speed to blend, 1 to 2 minutes. Add the vanilla, egg, and peanut butter and mix for 2 to 3 minutes. Pour in the melted chocolate and mix until just combined. Stop the mixer, add the dry ingredients, and mix until just combined. Remove the bowl from the mixer and fold in the chocolate pieces.

Drop large mounds of dough, about 3 heaping tablespoons each, onto the prepared baking sheet, leaving about 2 inches between them. Bake for about 20 minutes, or until the cookies are lightly cracked on top, rotating the pans halfway through. Remove from the oven and cool on the sheets for 2 minutes, then transfer to a cooling rack to cool completely.

Notes

Store in an airtight container for 3 days.


© 2006 Scharffen Berger Chocolate Maker, Inc.
 

Nutritional Information

Nutrients per serving (% daily value)

Serving size is 1 cookie.

312kcal (16%)
37mg (4%)
0mg (0%)
71mcg RAE (2%)
183mg
45mg
5g
23g
2g
35g
38mg (13%)
181mg (8%)
9g (46%)
19g (29%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • abby

    09.15.09 Flag comment

    I just made these cookies for the first time and I was pleasantly surprised that they were chocolate-based and not too peanut-buttery. I would recommend not waiting for the cracks to form on top but just take 'em out of the oven right after the 20-minute mark so they remain chewy and soft.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

mexican-everyday Mexican Everyday
by Rick Bayless
in-the-kitchen-with-david In the Kitchen with David
by David Venable
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
good-to-the-grain Good to the Grain
by Kim Boyce
living-raw-food Living Raw Food
by Sarma Melngailis
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
nigella-express Nigella Express
by Nigella Lawson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?