These cookies are heavenly…they are a mix between a peanut butter and chocolate chip cookie. Huge and perfect. They are even better the second day if you have any left. Thank you Mrs. Fields.
Double-Chocolate Peanut Butter Cookies
6 ounces semi-sweet chocolate, coarsely chopped
2 cups unbleached all-purpose flour
½ teaspoons baking soda
¼ teaspoon salt
3/4 cup (packed) dark brown sugar
3/4 cup granulated sugar
2 sticks (1 cup) unsalted butter
1 cup creamy peanut butter
2 large eggs
12 ounces milk chocolate chips (about 2 cups)
24 to 30 whole shelled peanuts
YIELD: About 2 dozen
1. Pre-heat oven to 300 degrees. In a glass bowl, melt the semisweet chocolate in the microwave by microwaving for 30 seconds. Stir and continue to microwave in 10 second increments, stirring after each heating until smooth. Set aside.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In another medium bowl, whisk together the brown and granulated sugar, add the butter and beat well until well combined. Add the peanut butter and beat until smooth. Add the eggs and vanilla, and beat until just combined. Add the flour mixture and the milk chocolate chips, and beat until no streaks are visible.
4. Pour in the melted chocolate and mix partially with a wooden spoon until marbled. Drop the dough in 3-tablespoon mounds 2 inches apart on ungreased baking sheets. Top with one whole peanut. Bake for 23 minutes or until just set but still soft. Cool on the cookie sheet for 30 seconds, then transfer to a wire rack to cool completely.
HINTS: You can sub 6 ounces of semi-sweet chips for the chocolate and you won’t have to chop.
You will need a thin metal spatula to move the cookies from the cookie sheet to the cooling rack.
See Secrets and Hints to Baking Good Cookies.
Source: Mrs. Fields I Love Chocolate Cookbook (please note I have changed the directions)
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