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. 

12
Servings
417
Calories Per Serving
Deliver Ingredients

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
15g
21%
Sugar
10g
11%
Saturated Fat
5g
21%
Cholesterol
1mg
0%
Carbohydrate, by difference
62g
48%
Protein
8g
17%
Calcium, Ca
24mg
2%
Choline, total
3mg
1%
Fiber, total dietary
5g
20%
Folate, total
91µg
23%
Iron, Fe
6mg
33%
Magnesium, Mg
20mg
6%
Niacin
3mg
21%
Phosphorus, P
66mg
9%
Selenium, Se
9µg
16%
Sodium, Na
230mg
15%
Water
5g
0%

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.