Chocolate + Peanut Butter Cookies

I can’t believe I haven’t posted a peanut butter cookie yet, I do apologize! What could possibly be better than chocolate and peanut butter in a soft and chewy cookie, right?!

I’m going to let this cookie speak for itself so let me know how the conversation went!

Bácail Sona 👩🏻‍🍳

Chocolate + Peanut Butter Cookies Recipe

⏲ Prep Time: 10 minutes

⏲ Bake Time: 10-12 minutes

⏲ Rest Time: 1-24 hours

🍪 28 cookies ( 2 tbsp scoops per cookie)

Equipment

• stand mixer

• mixing bowl

• weighing scale

• sieve

• spatula

• silicon baking mat

• baking tray

Ingredients

• 2 1/2 cup/ 300g all purpose flour

• 1tsp/5g baking powder

• 1/2 tsp/2.5g salt

• 1/2 tbsp/4g cornstarch

• 1 cup/227g unsalted butter

• 1 cup/200g dark brown sugar

• 1/2 cup/100g granulated sugar

• 1 egg + egg yolk

• 2tsp/10g vanilla extract

• 1 cup/170g chocolate

• 1 cup/170g peanut butter chips

Instructions

1.

Weigh and sieve flour, baking powder and salt into a bowl and set aside.

2.
Add room temperature butter and sugars to your stand mixer and beat until pale, thick and creamy.

3.
Add your egg and yolk and vanilla extract and beat through.

4.
Add your flour mix, a cup at a time, mixing fully each time.

5.
Add your peanut butter chips and chocolate, I like to do a mix of chocolate chips and chopped chocolate bar.

6.
Cover your dough and chill for at least 2 hours in the fridge.

7.
Preheat your oven 350°F, 180°C, for at least 30 minutes before baking.

I like to do 2 tbsp scoops per cookie, mould them into a cylinder and place them 2 inches apart on my silicon mat.

8.
Bake for 10-12 minutes until the edges are beginning to crisp.

Use a round cookie cutter to forge a circular shape on your cookies and add some extra peanut butter and chocolate chips, If you so wish, so they will melt into the cookie as it sets.

9.
Let the cookies see for at least 10 minutes on the baking tray before transferring them to a cooling rack.