Chocolate Peanut Butter Cookies
Chocolate Peanut Butter Cookies
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| Yield: | 3 dozen |
Ingredients
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup unsweetened baking cocoa or Dutch-process cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup (8 tablespoons) unsalted butter, softened
- 1/4 cup smooth peanut butter
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons water
- 1 1/2 cups mini peanut butter cups
Directions
1) Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
2) In a medium-sized bowl, whisk together the flour, cocoa, baking soda, and salt.
3) In another bowl, beat together the sugars, butter, and peanut butter until light and fluffy.
4) Beat in the vanilla, egg, and water, then stir in the dry ingredients, blending well.
5) Stir in the mini peanut butter cups.
6) Scoop rounded tablespoonfuls of dough onto the prepared baking sheets; a tablespoon cookie scoop works well here. Flatten each cookie to about 1/2" thick.
7) Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate. Remove them from the oven, and cool on a rack.
Yield: about 3 dozen cookies.
Reviews
05/21/2012- I've made this twice before, but made a batch to take for the staff of my church organization as they worked through the weekend at our annual meeting. It was a busy weekend with our national presiding bishop in attendance. The cookies were a huge hit, along with the fancied up brownies I included in the tin. Not a thing was left and I was asked multiple times about the recipe. I've sent them the link already. Those cookies made up for a disappointing dessert of fruit in the box lunches we had on Sunday. A good way to let some hard working folks know they were appreciated. Thanks, KAF.
Chocolate makes everything better - Happy Baking! Irene @ KAF
- 04/04/2012
- I baked these for the first time tonight and they turned out fabulously! To alleviate some of my guilt, I subbed KA White Whole Wheat flour for all of the all-purpose flour, and they turned out very moist and cake-like inside with a light crunch outside. I did not refrigerate the dough and did not find it difficult to work with. These cookies are delicious! If you like peanut butter and chocolate, you won't be disappointed.
- 03/31/2012
- These are a good blend of the peanut and chocolate flavors. I've tried recipes from other sources and they seem to overdo the chocolate, so you can't taste the peanut butter. I read the suggestions about chilling, so I don't preheat my oven. I make the dough, put it in the fridge and then start the oven. The dough chills for 10 to 15 minutes before the oven is ready. I use my tablespoon scoop and flatten them with my fingers. The cookies come out with a soft core and slightly crisp outside. I use Reese's chips, and toss in the whole bag, which says 1 2/3 cups. I don't have any chips left in the bottom of the bowl, and no one complains there are too many. After my first batch, I switched to 25% white wheat flour and they come out fine.
- 03/17/2012
- 03/07/2012
- This is my favorite cookie recipe. I traveled back to my home state during the holidays and had to make them there for my relatives who are all fantastic cooks. They are a hit in two states! I love the deep chocolate flavor and the peanut buttery goodness. They are a very moist and tender cookie but they don't last long. They are gobbled up with exuberance!
01/17/2012- I followed the recipe exactly, but the cookies looked almost raw at 9 minutes. My oven is very true to temperature so that wasn't the problem. I took them out after 10 minutes, and once cooled they were very dry. Do they really set up that much in cooling? We prefer a chewy cookie in my house and these did not fit the bill.
For a chewier version, use 3/4 cups brown sugar and 2 tbsp. corn syrup. Do not use any granulated sugar. They may look under-baked when you pull them out. Since yours were so dry, I would recommend pulling them from the oven at 7 minutes. They will continue to cook on the tray for an additional 2 minutes before they begin cooling. ~Amy
- 12/23/2011
- Ok it is official. My hubby loves these. Said they are fabulous. If he eats anymore I won't have any for xmas. I told him I could not make another batch because I do not have anymore of the peanut butter cups. Who knew, I would of ordered more. Also, I don't understand the person who said they were dry. Maybe they were overcooked. That is one thing you have to be careful. Cookies do keep on baking once you take them out of the oven. Also, the person who said they were expensive. Except for the peanut butter cups I do not find these cookies expensive. Otherwise they are great would recommend.
- 12/22/2011
- I made these cookies this morning and had to eat one as soon as they were cool enough. WOW WOW WOW!!! These are fantastic!! I used the Mini Peanut Butter Cups from KAF and Cocoa Rouge. This is now one of my favorite cookies! Yes, the dough is sticky, but I had no problem flattening the cookies before baking. I used the palm of my hand. Just put some water into a cup, stick your fingers in it, then fold your fingers over your palm to moisten it. I use my damp palm to flatten the cookies and my damp fingers to manipulate the cookies into a nice round shape. The dough won't stick to damp skin, so it worked perfectly. I also use wet fingers on sticky scones and other doughs. Works like a charm! My cookies didn't look exactly like the ones in the picture, but they were very close! The tops of mine were nice and smooth instead of having that crackled look. My husband does not care for peanut butter and chocolate together, but he really likes these cookies! Make these.......you will NOT be disappointed!!! THANK YOU, KAF!!!
- 11/19/2011
- I've made this recipe twice and both times it's been delicious. The first time, I used the mini peanut butter cups (as written in the recipe). The second time, I used a mixture of chopped peanuts and dark chocolate chips in place of the peanut butter cups. I actually think I like this second cookie better because you can taste more of the cookie dough itself (it's not overpowered by the peanut butter cups). Anyway... this dough is probably a good base for all sorts of mix-ins. It's easy to make and I find that the cookies stay soft for several days. I make these a bit larger than 1 rounded TBSP and ususally bake for 9 to 10 minutes.
- 11/03/2011
- I'm preparing for a Christmas cookie exchange, so I picked this recipe and had family and friends taste test. I made two batches, one with the Natural Cocoa and one with the Dutche Process Cocoa. They were both excellent. Baked these on 10/25 and they were fresh and moist until they were gone. My taste testers preferred the ones with the Natual cocoa, much sweeter. At first that was my pick, but I then re-tried the ones with the Dutch cocoa and these were my favorite. More of a dark chocolate taste. I still don't know which one's I'll bake for my exchange, but one will be going. This was a very easy recipe to make. Easy if you have to bake 7 dozen. The cookie does not spread very much while baking, so I can put 15 scoops to a sheet. I used a cookie scooper to make this easier. I baked some cookies at 9 mins and most of them at 7 mins. 9 min, were too crunchy, 7 min, were just perfect, not too soft, they held together, even after lots of movement, baking sheet, to home container, to baggies, etc. The peanut butter chip I had to buy at the store since KAF is out of their chips. I used whatever creamy peanut butter I had at home. One last thing, I'm not a fan of peanut butter cookies, but the blend was just right between the chocolate and peanut butter. - KAF when will ya'll have your pb mini chips?
I am so happy to see we have made a convert out of you! I guess it took the combination of chocolate and PB. Thank you for all the detailed information. This is very valuable to us and our viewers. We are not getting the PB chips back, unfortunately. Instead, we have Peanut Butter Cups, item 3715. Our customers LOVE these. Although larger, very few complaints! Elisabeth
