For the longest time I have disliked peanut butter, I couldn’t stand it growing up. Yet somehow, now that I’m older it’s one of my favorite things to have. When I discovered this recipe I immediately jumped at the opportunity to combine two of favorite things in one cookie: chocolate and peanut butter.~ I then tweaked it here and there to make a soft decadent cookie to accompany any warm beverage.
- 1-2/3 Cups All Purpose Flour (233g)
- 2/3 Cup Unsweetened Cocoa Powder (93g)
- 1/2 Teaspoon Baking Powder (2.5g)
- 1/4 Teaspoon Salt (1.5g)
- 1/2 Cup Butter or Margarine, Softened (100g)
- 1 Cup Packed Brown Sugar (213g)
- 3/4 Cup Peanut Butter, Creamy (190g)
- 2 Eggs
- 1 Teaspoon Vanilla Extract (5ml)
- In one bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside. In another bowl, cream together the butter and brown sugar until light. Add the peanut butter and mix well. Beat in one egg at a time, mixing until well combined after each. Beat in the vanilla.
- Gradually add the dry ingredients to the creamed mixture, mixing well after each addition.
- Line baking sheets with parchment paper. Roll the dough to form 1.5 inch balls and place 2 inches apart on the baking sheets. Flatten each ball to about 1/4 inch thickness. Bake in a preheated oven at 350°F for 12 minutes. Let cookies cool on baking sheets 5 to 10 minutes. Then remove to wire racks and cool completely.
| Makes about 3 dozen cookies.