We have been on a bit of a peanut butter and chocolate binge here in the Cookie Jar. Possibly because peanut butter is one of the few nuts that I can eat, and now that Jake is in a school that doesn't ban peanut butter, he can take peanutty things in his lunches.
Awhile ago I discovered the Epicurious App for my iPod. I love it! I browse recipes while I'm sitting with Hubs in front of the TV, save the ones I like to my favorites, and then can pull them up when I need them. About a month ago, my friend Monique shared the most delicious, chewy, chocolate peanut butter cookie with me over lunch. I wanted her recipe but she didn't have it, and then I couldn't find it! All was lost!
Until I found this recipe, which looked good and with the memories of Monique's delicious cookie in mind, I tried it.
These are so rich and delicious, you will love them. I reduced the white sugar by 1/4 cup when I read in the comments that they were very sweet, and I think it was just the thing. They are still rich, but not over the top sweet. I experimented with the baking time, and I think I would remove them right at 10 minutes to keep them soft and gooey. Even just waiting until they were just set resulted in a cookie that's a bit dry. Delicious, but not the brownie-like texture I was going for.
I'm on the hunt for the recipe for Monique's cookie, now. I'll let you know if I find it.
Adapted From Epicurious
1 1/2 cups flour
1/2 cup unsweetened cocoa
3/4 tsp baking soda
1/4 tsp salt
1 cup butter, softened
1 cup sugar (I reduced this to 3/4 cup)
1/4 cup packed brown sugar
1 large egg
1 1/2 tsp vanilla
1 2/3 cup (10 oz bag) peanut butter chips
1 cup (8 oz) semi sweet chocolate chips
Pre-heat your oven to 350 F.
Sift the flour, cocoa, baking soda and salt together in a bowl. Set aside.
Beat the butter with the sugars until light and fluffy. Add in your egg and vanilla, beating until well combined. Scrape down the sides of the bowl. Add the flour mixture in and gently beat until just combined. Stir in the chocolate and peanut butter chips.
Drop the batter by scant tablespoons onto a cookie sheet, about 2 inches apart. Use my shaping method to get them all nice looking. Then bake them for 8-10 minutes, until the tops are just set (if you like them gooey) or up to 12 minutes if you like them crispier.
Makes about 3 dozen
