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Peanut Butter & Chocolate: A Cookie Recipe

June 6, 2011

If you’re like me, and you think that peanut butter and chocolate is a heavenly combination, then you need this recipe for a very versatile peanut butter cookie dough.  You can roll them into balls, then roll the balls in chocolate chips or mini peanut butter cups.  Or you can bake them in a mini muffin tin and press a miniature peanut butter cup into the center once they’re done baking.

I like to scoop the dough into balls and then freeze the balls in a Ziploc bag.  Fresh cookies will always be just 15 minutes away.  It’s a great thing (but it’s also a dangerous thing!)

Here’s the recipe:

  • 1/2 cup softened butter
  • 1/2 cup peanut butter
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar

Cream together until fluffy.  Then beat in:

  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 Tablespoons milk

And add:

  • 1 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda

Bake at 375 degrees farenheit as follows:

For mini tin cookies: roll into small balls (about 40) and place them in a mini muffin tin.  Bake for 8 minutes.  Remove from the oven and immediately press a miniature peanut butter cup into the center.  Allow to cool and carefully remove them from the pan (a spoon works well to help get them out of the pan).

For topped cookies: roll into larger balls (I use a #40 cookie scoop or a larger ice cream scoop to portion them) and roll the balls into your topping of choice.  Bake for 10-14 minutes.  You can also bake the cookies first and then sprinkle your topping of choice on afterwards.  (This is the way I do it when I’m using frozen balls of dough)

For frozen dough:  Add approximately 2 minutes to your baking time.

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