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PB & C Cookies

Updated February 23, 2016
(1 Votes)

0 Comments

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.

Store in an airtight container for 3 days.

Makes12 large cookies

Cooking Methodbaking

CostModerate

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Family Get-together

Recipe Coursedessert, snack

Equipmentelectric mixer

Mealsnack, tea

Moodblue

Taste and Texturechewy, chocolatey, nutty, sweet

Type of Dishchocolate dessert, cookie

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

Instructions

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.

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.

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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.

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