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Eclecticisms: Double Chocolate Peanut Butter cookies

Saturday, November 19, 2011

Double Chocolate Peanut Butter cookies

Love peanut butter? Love chocolate? These cookies are similar to Reese's peanut butter cups but about 400 times better! It's been awhile since I've tried a new Martha Stewart recipe, and boy am I glad I found this one. My only complaint is that the recipe states you should bake the cookies until firm, so I left them in a few minutes longer which made them a little crunchy instead of soft. Lesson learned, next time I'll bake them less than the 15-16 minutes that I did this time. Still, they're delicious.

Fun Fact! Butter has a lower cooking temperature than shortening, but you can substitute one for the other, 1:1. Just keep in mind they will probably be done faster.

Give these a try with peanut butter chips instead, for a more peanut buttery flavor!


2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 pound (1 stick) unsalted butter, room temperature
1/2 cup solid vegetable shortening
1/2 cup granulated sugar
1 + 1/4 cups firmly packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup creamy peanut butter

 Preheat oven to 350 and line 2 cookies sheets (you may need 3) with parchment paper.

Start by mixing the flour, cocoa, baking powder and baking soda in a large bowl. Set aside.

Next, cream together the butter, shortening, sugar and 1 Cup of the brown sugar until light and fluffy, or 2-3 minutes. Scrapes sides of the bowl well. Add eggs one at a time, beating well between each addition. Add vanilla.

Add flour mixture gradually and mix until thoroughly combined. Mix in chocolate chips until just combined. Chill dough at least 1 hour. (I chilled it over night- a great way to prepare for cookies the next day for guests without all the mess the day of their visit!

*While making these, my bf asked a great question. Why refrigerate cookie dough? I assumed it had to do with the texture of the cookie when forming them (making it easier to work with), but after a bit of research, here's what I found.

-Allows dough to cook some before it starts to spread out too much, leaving the cookies stuck together and overcooked
-Allows the gluten to relax! More gluten= rubbery cookies
-Allows the dry ingredients to better absorb moisture

Here's an interesting post about chilling cookie dough.

Once the dough is chilled, drop 1 tablespoon of dough at a time onto baking sheets, spacing cookies about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 2 teaspoons peanut butter mixture. (This is a great step for kids to help with!) Top with a second tablespoon of flattened dough. Carefully mold dough to cover the surprise.

Bake 12-13 minutes. Allow cookies to cool on the cookie sheets about 5 minutes and then transfer to a cooling rack. Finally, enjoy the goodness.


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At November 22, 2011 at 5:34 PM , Blogger ohkeeka said...

Ahhhh, new Blogger confuses me! I just spent 5 minutes clicking on "comment" and waiting for something to happen & then I realized I needed to scroll down. It's one of those days.

Anyway! These look so freaking decadent. I love peanut butter. So. Much.


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