So I don’t know what I have been doing all my life…
And by that, I mean why have I not been drizzling peanut butter all over the top of my cookies until just now?
Words cannot describe what these cookies mean to me, because here’s the deal – when you put peanut butter on top of a cookie dough ball, and then bake it… good things happen.
The peanut butter gets all melty and caramelizes itself into the cookie dough like some kind of literal magic, that you have to just experience for yourself.
So that, in combination with my favourite chewy double chocolate chip cookie base, and a combo of both milk and dark chocolate chunks… I mean need I say more?
The recipe is waiting for you…
Double Chocolate Melted Peanut Butter
Things you need…
1 cup butter, softened
1 cup dark brown sugar
1/2 cup granulated sugar
2 eggs
2 tsp pure vanilla extract
1/2 cup cocoa powder
2 cups all purpose flour
1 tsp baking soda
1/2 tbsp cornstarch
1/2 tsp salt
1 cup milk chocolate chunks
1/2 cup dark chocolate chunks
1/2 cup natural peanut butter
How to make…
Preheat your oven to 350 degrees. Line a couple cookie pans with parchment paper {depending on how much of the cookie dough you want to bake off right away}.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy. Scrape down the sides of the bowl and add eggs, beating until fluffy. Add in vanilla, and beat until combined.
In a small bowl, whisk together four, cocoa powder, baking soda, corn starch and salt. Add in two additions to the wet ingredients, beating on low speed until completely combined. The batter may seem a bit soft, but don’t worry – this is what you want. Add in chocolate chips and mix on low until evenly distributed.
Using a cookie scoop or two teaspoons, scoop your batter out into about 2 tbsp portions out onto your baking sheets leaving at least 1.5 to 2 inches between each cookie. I usually put no more than 12 onto each tray.
Use your thumb to make an imprint in the middle of each cookie, pressing about 1/2 way through the cookie dough ball. Drizzle about 1 tsp of natural peanut butter into the thumb print to fill it – it’s okay to spill some peanut butter on the sides.
Bake for 11-13 minutes or until the tops are beginning to crackle and the edges are slightly firm to the touch.
Remove from the oven and allow to cool for at least five minutes before digging in… that is if you can….
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