Dark chocolate peanut butter cookies
Everyone’s favorite cookie! A dreamy combo of peanut butter and chocolate.
- Prep Time: 40 mins
- Cook Time: 10 mins
- Total Time: 50 mins
- Yield: 30 cookies 1x
- Category: Cookies, Dessert
- Cuisine: American
Ingredients
Scale
- 230g (1 3/4 cups) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 115g (1 stick) unsalted butter, softened
- 130g (1/2 cup) smooth peanut butter (the regular, sweet stuff)
- 110g (1/2 cup) granulated sugar
- 100g (1/2 cup) Demerara or light brown sugar
- 15ml (1 TBSP) milk
- 1 teaspoon vanilla extract
- 1 large egg
- about 110g (1/2 cup) granulated sugar for rolling the cookies
- 140g (5 oz) dark or bittersweet (50-70%) chocolate, broken into pieces (you need 30 equal pieces)
Instructions
- Sift flour, baking soda and salt in a bowl. Set aside. In a large bowl, cream together both butters and sugars. Whisk in milk, vanilla extract and egg. Gradually add flour, in 2-3 additions, and whisk until the dough comes together. It should be smooth and soft.
- Cover bowl with plastic wrap (or an alternative) and refrigerate dough for 30-60 minutes or even overnight.
- Preheat oven to 190°C (375°F) and line two baking sheets with parchment paper. Set aside.
- Roll dough into 2.5-cm (1-inch) balls. Roll each in sugar and place on baking sheet about 5-cm (2 inches) apart. Bake for 8-10 minutes, until golden brown (can be slightly cracked). Remove cookies from oven and top each with a chocolate piece. Press down so the cookie around cracks some more and the chocolate is nicely nested in the middle.
- Let cookies cool completely – this will harden the melted chocolate. Store covered at room temperature.
Notes
I use 70% chocolate, which tastes pretty bitter on its own but works perfectly with the sweet PB cookies. If that is too strong for your taste, you can easily choose a lighter version. 50% chocolate works really well too.
Recipe adapted from Pillsbury.
