Chocolate + Peanut Butter = Classic Combination
I don’t eat much candy. Being someone who doesn’t eat a lot of desserts in general, candy is pretty far down on my list. Offer me a warm cookie, a slice of non-chocolate cake, or a scoop of good ice cream, and I’ll say yes. Offer me candy, and 99% of the time I’ll decline. However, if I’m going to eat candy, it almost always involves peanuts or peanut butter and milk chocolate. Both Peanut M&Ms and Peanut Butter Cups are like siren songs to me.
Thinking about creating a new cookie recipe made me consider my adoration of Peanut Butter Cups. I love the saltiness of the filling and the sweetness of the coating. Transforming it into a cookie seemed interesting. I like peanut butter cookies, but they always seem one note. The texture is simple, as is the flavor. Could I make a cookie that would be as tempting as the candy?
I figured that I could start with a regular peanut butter cookie dough but then add another dimension to make into a more desirable treat. If I topped it with chocolate, like my favorite candy, it would have both salty and sweet elements. Perhaps that would transform cookies from ok to outstanding.
While working on this recipe, I was amazed at the number of decisions I needed to make for a cookie so simple. Shape them in typical, circular cookie fashion or bake in a mini muffin pan? Melt the chocolate chips and then spread the melted chocolate on each cookie, or sprinkle the cookies (while still in the pan) with chocolate chips and return to the oven?
No, these certainly weren’t earth-shattering decisions, but they did keep me busy in the kitchen for longer than I had anticipated. It was well worth the time. These cookies have a nice, firm consistency and just the right amount of chocolate (at least for someone who doesn’t need a lot of it). These cookies definitely are much more exciting than plain, old peanut butter cookies.
- 1/2 cup peanut butter
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1 tsp. vanilla
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1-1/4 cup flour
- 2 cups chocolate chips
- Preheat oven to 350.
- Cream peanut butte, butter, and sugars with paddle attachment on speed 2 of stand mixer for 2 minutes.
- Add egg, and beat until combined.
- Mix in vanilla.
- Add baking soda, baking powder, salt, and flour, and stir until combined.
- Spray 24-cup mini muffins pans with nonstick spray.
- Scoop heaping teaspoons of batter and place in cups; press gently to flatten. (Mini muffin cup should be about 2/3 full.)
- Bake for 11 minutes.
- Place 10-12 chips on each cookie; return to oven for 1 minute.
- Using a butter knife, spread melted chocolate to evenly cover cookies.
- Allow cookies to cool in pan for 15 minutes.
- Place entire pan in refrigerator to cool for 30 minutes.
- Remove cookies from pan, and eat or store.
- You can use semi-sweet or milk chocolate chips.