Monday, March 12, 2018

Toasted Peanut Butter Chocolate Cookies

Forget Reese's. This is it!

As if there isn't enough Peanut Butter & Chocolate on this blog... (re: previous post "Peanut Butter Chocolate Drizzle Cake")... here's another!

And, if you are hardcore about this combo, then welcome to heaven!

These cookies take peanut butter to a whole other level by getting toasted! A spoonful of lightly sweetened creamy peanut butter "batter" gets casually spread over each ball of cookie dough before baking. As the cookie bakes and spreads, the honey in the peanut butter mixture caramelizes and it toasts right on top.

The final cookie is soft and fudgy, deep dark chocolaty and super peanut buttery.

Just the right amount of sugar contrasted by a healthy dose of cocoa makes these cookies soft-baked and beautiful. There is enough of the sweet stuff to keep the cookies moist, but not so much that they are all too sweet, because these babies are about that sweet & slightly savoury marriage of chocolate & peanut butter.

I'm just going to leave you with this because you're probably tired of the talking and anxious for the devouring.


Toasted Peanut Butter Chocolate Cookies
makes about 16 cookies

For the chocolate cookie dough:
½ cup (113g) unsalted butter, at room temperature
½ cup (110g) packed light brown sugar
1/3 cup (65g) granulated sugar
1 tsp vanilla extract
1 large egg
1 ¼ cups (180g) all-purpose flour
½ tsp baking soda
¼ tsp salt
1/3 cup (28g) Dutch process cocoa powder

For the peanut butter topping:
1/3 cup (80ml) creamy peanut butter
1 tbsp (15ml) honey
2 tbsp (18g) all-purpose flour

Preheat your oven to 350°F. Line two baking sheets with parchment paper.

Beat together butter and both sugars in a medium mixing bowl with a sturdy spatula until smooth and creamy. Beat in vanilla and then the egg. Combine flour, baking soda and salt in a bowl. Sift in cocoa and whisk so it is evenly blended. Add flour mixture to butter mixture and fold it in until blended.

Combine peanut butter and honey until smooth. Stir in flour and set aside.

Scoop up heaped tablespoons of dough and schmear about 1 tablespoon of peanut butter mixture right onto the ball with a spoon. Place the dough ball onto prepared baking sheets with the chocolate dough side facing down. Space them 2 inches apart. Bake for about 10 minutes until the peanut butter topping is golden, the cookies are slightly cracked at the surface and still a bit soft in the middle. Transfer pan to a wire rack and let cookies sit for a minute before transferring individually to the rack to finish cooling.
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