Chocolate Peanut Butter Cookies
Chocolate Peanut Butter Cookies: sweet and salty, soft but not chewy, perfectly satisfying.
Chocolate & peanut butter: undoubtedly one of the best duos to cross a dining table since burgers & fries, chili & cornbread, or wine & cheese. Since this pairing is both sweet AND salty, it might be the best one yet!
Transforming it into a cookie seemed natural. Who doesn’t love a chocolate and peanut butter dough, dotted with peanut butter candies and mini chocolate peanut butter cups?! Oh... people with peanut allergies, you say? Touché.
I’ll ponder over that while helping myself to their share.
Whisk the dry ingredients.
Cream together butter, sugars, eggs and honey.
Stir in candies by hand.
Ingredients:
- 2 1/2 cups all purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy all natural peanut butter
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 2 eggs
- 1 Tablespoon honey (Tupelo is best!)
- 1 (10 ounce) bag mini peanut butter candies (I used Reese’s brand)
- mini chocolate peanut butter cups (I used Trader Joe’s brand)
Flatten dough balls and gently press in peanut butter cups before baking.
Directions:
Preheat the oven to 350°.
In a large bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
In a bowl of a stand mixer, cream together the butter and peanut butter. Once fully incorporated, slowly pour in the granulated sugar and brown sugar. When it is well combined, add the eggs one at a time, then add the honey. I think Tupelo honey has the best flavor. It’s bold and floral but not overpowering. You can use any honey, or vanilla, in a pinch but sometimes the mild flavor gets lost among the stronger peanut butter & chocolate ones.
Slowly add the flour mixture, one cup at a time on low speed. Do not over mix. This helps to ensure a tender cookie. Some streaks a flour can remain. Turn off the mixer and stir in the peanut butter candies by hand. Scoop the dough with a medium disher or ice cream scoop (approximately 2 tablespoons each) onto a parchment lined or silicone lined baking sheet. Press the balls down slightly with the bottom of a cup or glass. Gently press 4 to 5 mini peanut butter cups into the top of each cookie disk. Bake for 11 to 13 minutes per batch. Cool for 5 minutes on the cookie sheet before moving to a cooling rack.
Cool on the baking sheet before moving to a cooling rack.
Makes about 3 1/2 dozen.
