Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies
Staff Writer
Chocolate Peanut Butter Cookies

Yasmin Fahr

Chocolate Peanut Butter Cookies

I have to admit that baking is not my forte. I used to love baking in high school and would always be popping this or that in the oven, but I fell of that bandwagon once college hit and have stayed off ever since. 

So, when I decided to tackle these cookies, I knew that I had to study up on what I was getting myself into because I was a little rusty.

It might surprise many people to know that I was actually pre-med in college and worked in a hospital lab for a year (I know — big career switch). But that's to say that I am no stranger to exacting measurements and understanding the necessity for precision. You see, baking is much like science, much more than cooking is, and it's all about creating a balance when it comes to cookies.

What is that exactly? Well, I followed Michael Ruhlman's advice of having a 1:2:3 ratio for sugar to fat to flour, and, as he advises, then you can play around with whatever else you want from there. It's also a good idea to have a leavener like whipped egg whites, baking soda, or baking powder. 

So that's what I did for these chocolate peanut butter cookies. Plus follow these tips for making the perfect cookie. Enjoy!

Click here to see more easy cookie recipes. 

Ingredients

  • 1  cup  unsalted butter, at room temperature
  • 1/2  cup  sugar
  • 1 1/2  cup  all-purpose flour
  • 1/2  cup  cocoa powder
  • 1/3  teaspoon  salt
  • 1/2  teaspoon  baking powder
  • 1  teaspoon  vanilla extract
  • 2  cups  peanut butter chips

Directions

Preheat the oven to 350 degrees. 

In a mixing bowl, combine the butter and sugar, but don't overmix (it doesn't hurt to have a few, small butter chunks in there). In a separate bowl, combine the flour, cocoa powder, salt, baking powder, and vanilla together. Then add to the butter mixture and combine. Mix in the peanut chips. 

Using a large spoon or 1 tablespoon, scoop up the dough, 1 spoonful at a time and lay about 2 inches apart on a parchment-lined baking sheet. Bake in the oven for about 15-17 minutes, depending on your oven and how crispy you like them. 

Nutritional Facts

Total Fat
24g
34%
Sugar
12g
13%
Saturated Fat
7g
29%
Cholesterol
1mg
0%
Carbohydrate, by difference
46g
35%
Protein
7g
15%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
33mg
3%
Choline, total
8mg
2%
Fiber, total dietary
5g
20%
Folate, total
42µg
11%
Iron, Fe
5mg
28%
Magnesium, Mg
55mg
17%
Niacin
1mg
7%
Phosphorus, P
123mg
18%
Selenium, Se
4µg
7%
Sodium, Na
309mg
21%
Water
13g
0%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.