I share with you, because you are my loyal readers…haha…and I thank you for that. Now. The back story. I have been wanting to make a cookie that reminds me of a Reese’s Peanut Butter Cup. So of course, it had to have chocolate and peanut butter. I dreamed this cookie recipe. But not really the recipe…just that there could be a cookie that resembled a peanut butter cup. Several nights in the past few weeks, I fell asleep thinking of how to turn a smooth, yummy candy into a cookie. Well…this isn’t that recipe. But, it turned out pretty well.
My recipe is based on a Peanut Butter cookie recipe from my favorite cook book The New Doubleday Cookbook. It is NOT exact – I don’t do anything exactly the way the recipe goes. But…here’s my Choco-Peanut Butter Cookie Recipe:
3/4 c White-wheat flour (A.P. flour would work too)
1/2 c Dark cocoa (I use Penzeys High Fat Cocoa, but dutch process would be okay…you might need a tad more with dutch process)
1/4 tsp salt
1/2 tsp baking powder
1/2 unsalted butter
1/2 c organic sugar
1/2 c organic firmly packed brown sugar (light)
1/2 c organic peanut butter
Sift flour, cocoa, baking powder and salt and set aside. Cream butter and sugars until light and fluffy. Add egg. Beat well. Beat in peanut butter. Add dry ingredients slowly. Mix until just blended. Chill for 2 hours.
Preheat oven to 375 degrees. Shape into 1″ balls, flatten on greased baking sheets with a floured fork. Bake for 12-15 minutes or until they don’t give when tapped. Cool on a rack.
You can’t beat good cookies. That being said, this isn’t the recipe I was thinking of. There will be others. 🙂