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Peanut Butter and Chocolate Cookies
Ingredients - about about 36 x 2 tbsp scoop cookies
- ½ c room temperature butter (or shortening if you like Crisco)
- ¾ -1 c sugar
- ½ c peanut butter -creamy or chunky
- 1 extra large egg (or 1 large egg plus 1 tbsp milk)
- 1¼ c flour
- ½ tsp baking powder
- pinch salt
- 1 c (6 oz mini semi sweet chocolate bits)
- ½ c finely chopped honey roasted peanuts
Method
1. Mix all ingredients except chocolate bits and honey roasted peanuts together.2. Stir in chocolate bits.
3. Scoop dough by scant 2 tbsp scoop and drop into chopped nuts. Drop onto lined baking sheet and flatten slightly.
4. Bake in preheated 350° oven for 12-14 minutes. Timing will depend on size of cookie, and type of baking sheet. Black colored, thin baking sheet will cook far faster and be liable to burn the cookies on the bottom. Pizza stone baking sheet will barely brown on the bottom in this time. Cookies will not color much and will still look very soft. Check they are browned on the bottom. Cookies will harden as they cool. Less cooking time will make softer cookies. They will also soften if left out.
Notes
I prefer these with the mini semi sweet chocolate bits so that chocolate is visible throughout cookie. Try mini M&Ms as well. I use only ¾ cup of sugar for my taste. Your kids might prefer 2-4 tbsps more of sugar. If you use the milk chocolate bits with peanut butter you will probably want the lower quantity of sugar since milk chocolate is far sweeter as a filling.
Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers Catering services, teaches a variety of classes in International Cooking, makes regular appearances on WMUR ABC Channel 9's Cooks' Corner and has her own series on Merrimack TV. You can contact Oonagh at 603-424-6412.