Peanut Butter & Dark Chocolate Cookies

May 20th, 2012  |  Cookies, Sweets  |  0 Comments

These cookies are my family's favorite cookie.  These cookies are my babysitters' favorite cookie.  I just found out that some friends that I shared the recipe with a couple of months ago are going to be selling them in a very popular local restaurant chain as they were voted THEIR favorite cookie as well!!  Hip hip hooray for the friends that will make a million dollars off my recipe......

I'm allowed to be a little bitter, right?

With all the hoopla surrounding these cookies right now, I figured there was no better time to share the recipe.  Peanut butter and dark chocolate is a match made in heaven and these cookies are the perfect balance between chewy and crispy.   They are the perfect amount of sweet with just the right taste of salty.  Then you throw high-quality dark chocolate chunks into the mix and its cookie nirvana.   Seriously.  Give them a try.... you'll see.

**If you're using fresh peanut butter, just be sure to give it a good stir before creaming with the butter.  You definitely don't want to just pour in hard chunky peanut butter with a bunch of oil swimming on top.


1 cup unsalted butter [2 sticks]
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tablespoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup bittersweet chocolate [chips or chunks]


Preheat oven to True Convection setting at 375.

In a bowl, mix together flour, baking soda and salt; set aside.

Using the cookie paddle attachment on your mixer {regular paddle attachment if your machine does not have these},  cream butter and peanut butter together on Speed 2 {medium speed} for about one minute.

Mix in sugars until combined well, then add eggs and vanilla, beating for another minute.

Add flour mixture and continue on Speed 1 {low speed} until flour is combined well.  Add chocolate and pulse until combined.

Line cookie sheets with parchment paper.  Using a cookie scoop, place cookies about two inches apart, they will spread as they bake.

Bake cookies for 10-12 minutes.   Remove from oven and allow to rest for about 5 minutes before transferring to a cooling rack.

Note:  This recipe makes a good amount of cookies, and the truth is, they are best right out of the oven; cook half the dough now, and roll the other half into a log and wrap in wax paper to freeze.  Cookies can easily be sliced off as you need them.  2-3 after dinner each night sure makes my family happy.

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