Chocolate and Peanut Butter Chip Cookies

Chocolate and peanut butter are made for each other. These cookies are a perfect combination of both!

20140511_164156

Half dark chocolate, almost brownie like and half light and fluffy peanut butter studded with peanut butter chips.

20140511_170449

You have the best of both worlds. You will have to do some chilling of the dough and rolling out of cookies, but the final taste and presentation are definitely worth it.

20140511_113809

Chocolate and Peanut Butter Chip Cookies, only slightly adapted from Sally’s Bake Blog, made 7 dozen. I find her recipes to be kind of intimidating with many steps, but if you have the time, these are worth it!

Ingredients:
Peanut Butter Cookie Dough
  • 1/2 cup (1 stick) salted butter, room temperature
  • 1/2 cup light or dark brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 3/4 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 and 1/4 cups all-purpose flour (careful not to overmeasure) <<<see her link for measuring tips! 
  • 1/2 bag peanut butter chips, about 1 cup (you could also use any variation of chocolate, toffee or butterscotch chips)
Chocolate Cookie Dough
  • 1/2 cup (1 stick) salted butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup light or dark brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour (I used Sally’s recommendation and measured this on a scale, I usually do not though)
  • 1/2 cup + 2 Tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 2 Tablespoons milk (almond, cow’s, soy, or half-and-half)
  • 1/2 bag peanut butter chips, about 1 cup (you could also use any variation of chocolate, toffee or butterscotch chips)
Directions:

*Make the peanut butter dough first and just wipe out the bowl and make the chocolate dough second* Cream the butter and sugars together with a stand mixer on medium speed until light and fluffy, about 2 minutes. Scrape down the sides and bottom as needed. Mix in the egg and beat another 2 minutes. Add peanut butter and vanilla and beat another 2 minutes. Scrape down the sides as needed. Slowly mix in the baking soda and flour. Do not overmix. Fold in the baking chips.

*Make the chocolate dough:* Cream the butter and sugars together with a stand mixer on medium speed until light and fluffy, about 2 minutes. Scrape down the sides and bottom as needed. Beat in the egg and vanilla until combined, scraping down the sides as needed. In a separate bowl, combine the flour, cocoa powder and baking soda. Slowly mix it into the wet ingredients. The dough will be very thick. Mix in the milk until just combines and then fold in the baking chips.

Chill both doughs for at least 2 hours or overnight.

Preheat oven to 350F degrees. Line cookie sheet with silicone baking mat or parchment paper. Measure about 1 (heaping) teaspoon of peanut butter cookie dough. Roll into a ball. Take 1 heaping teaspoon of chocolate cookie dough. Roll into a ball. Smoosh the two balls together and roll them into 1 large ball. Repeat for each cookie. The chocolate cookie dough will get onto your hands, so wash/wipe them after you roll each cookie. It is important the chocolate cookie dough is chilled or else it will be even more messy. I rolled all mine out at once and kept on parchment paper in the fridge and grabbed as needed.

Bake the cookies for 9-10 minutes, not exceeding 12 minutes. The cookies will look very soft, puffy, and almost undone. Allow the cookies to cool on the cookie sheet and they will continue to “bake” and set up for 2 more minutes. Transfer to a wire rack to continue cooling. If you’d like, press a few more baking chips into the top of the cookies when they are still warm, for looks. As the cookies cool, they will firm up. Cookies remain fresh (and soft) for up to 10 days in an airtight container.

20140511_114853

I made the peanut butter dough first so I could just wipe out the bowl and use again for the chocolate cookie.

20140511_11521820140511_121010

The dough side by side

20140511_121550

The texture of the cookies are quite different. The chocolate is stickier and thicker. The peanut butter is more light.

20140511_15304820140511_153552

I went ahead and rolled out all the dough at once. All chocolate and then all peanut butter. I put the other dough on waxed paper and kept cool while the cookies baked. Then roll them together and bake.

20140511_154838

I added a few chips on top of the cookies after they were baked for presentation.

20140511_154849

Some of them kind of look like people with eyes and a nose so that creeped me out.

20140511_15513920140511_163159

I cooled them on a rack and then fully cooled them on newspaper like my Mom always did.

20140511_164151

These are great for something different and satisfy both peanut butter and chocolate lovers. Enjoy!

Advertisements

About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
This entry was posted in Baking, Cookies, Dessert. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s