Chocolate and Peanut Butter Cookies
With a cracked, sugary and crunchy top, don't these cookies look absolutely delicious? Mind you, they taste delicious too.
I firmly believe chocolate tastes good with almost anything. And when it is teamed up with peanut butter? Well, what can I say? You just have to try it yourself to believe how good it tastes (if you haven't already)
After I made the Chocolate Peanut Butter Cheesecake, I've been wanting to use this combination for cookies and cupcakes as well. Oh and yes, muffins also. I started off with cookies though.
These Chocolate and Peanut Butter Cookies have a lovely crunch owing to the fact that they are rolled in caster sugar just before baking. The texture is soft from inside with a cracky and crusty outside. Sounds amazing. Doesn't it?
The chocolate in these cookies comes from the cocoa powder. Though the recipe calls for a crunchy peanut butter, you can use smooth peanut butter instead. Whatever you prefer really.
Want to try a Chocolate Peanut Butter Cheesecake? Click here.
Recipe Source: Hummingbird Bakery Home Sweet Home
Makes about 25 Cookies
170 grams / 6 ounces plain flour or all purpose flour
40 grams / 1.5 ounces cocoa powder
1/2 teaspoon soda bi carb
pinch of salt
115 grams / 4 ounces unsalted butter at room temperature
120 grams / 4 ounces crunchy peanut butter
120 grams 4 ounces caster or superfine sugar plus 40 grams / 1.5 ounces extra for rolling
90 grams / 3 ounces light brown sugar
1 large egg at room temperature
1 teaspoon pure vanilla extract
Preheat the oven to 170 degrees C / 325 degrees F. Line two to three baking sheets with parchment.
Sift the flour, cocoa powder, salt and soda bi carb together in a bowl. Mix thoroughly with a hand held whisk to distribute all the ingredients.
In a stand mixer fitted with the paddle attachment and on medium-high speed, or using an electric hand mixer, cream the butter, both the sugars and the peanut butter until light, pale and fluffy about 3 to 4 minutes.
Add the egg and mix until incorporated. Scrape down the sides of the bowl as when needed.
Reduce the mixer speed to low and add the dry ingredients until mixed and a dough is formed.
Put the extra 40 grams caster sugar in a small bowl. Roll the dough into 4-5 cm / 1.5-2 inches balls. Roll each ball in the caster sugar and place on the baking sheet, keeping them about 4 cm / 1.5 inches apart.
Bake for about 10 to 15 mins or until the cookies have a crusty surface and have developed cracks.
Place the baking sheet on a wire rack to cool for 10 minutes. Remove the cookies from the sheet and place them on a cooling rack to cool completely.
Enjoy your home made Chocolate and Peanut Butter Cookies.
Storage Suggestions: These cookies can be stored at room temperature in an airtight container for up to 3 days.