Mrs. F Double Chocolate Peanut Butter Cookies
Yield
2 dozenPrep
25 minCook
23 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
semi-sweet chocolate
semi-sweet, coarsely chopped, null, null |
|
| 2 | cups | all-purpose flour |
|
| ½ | teaspoon | baking soda |
|
| ¼ | teaspoon | salt |
|
| ¾ | cup | brown sugar, dark |
*
|
| ¾ | cup | sugar |
|
| 2 | sticks |
butter
unsalted |
|
| 1 | cup |
peanut butter
creamy |
|
| 2 | large | eggs |
|
| 2 | teaspoons | vanilla extract |
|
| 12 | ounces | milk chocolate chips |
|
| 24 | each |
peanuts
whole |
*
|
Trans-fat Free, High Fiber
Directions
Preheat oven 300℉ (150℃).
In double boiler, over hot but not boiling water, (or microwave), melt semisweet chocolate.
Set aside to cool to room temp.
In small bowl, shisk together flour, baking soda, and salt.
In medium bowl, whisk together sugars.
Add butter and beat until well combined.
Add peanut butter and beat until smooth.
Add eggs and vanilla; beat until just combined.
Add flour mixture and milk chocolate chips; beat until no streaks of flour are visible.
Pour in melted chocolate; mix partially with a wooden spoon until marbled.
Drop dough in 3 tablespoon mounds, 2 inches apart on ungreased baking sheet.
Top with one whole peanut.
Bake 23 minutes or until just set but still soft.
Cool on cookie sheet 30 seonds, then transfer to wire rack.
Comments
