It happens to me every now and then where I just can’t sit still at my desk because all I want to do is disappear into the kitchen with my KitchenAid and a glass of wine. This happened yesterday. I had plans to go for a nice healthy jog and watch hours of Entourage (I’m trying to catch up on the whole series…you know, six months after the series ended), but all of a sudden, I just had to bake. Since creating delicious treats is my favorite thing in the world to do, I always listen to that instinct, even if it means changing around my plans. The exercise, of course, flew out the window first, and I even found it difficult to concentrate on last-minute projects at work because I only wanted to plan what I was going to make.
This is where my dilemma comes in. I’m not even talking about skipping exercise or only half-concentrating on my work; I’m talking about what I gravitate to every single time I make last-minute baking plans: peanut butter and chocolate. I hardly ever get the sudden craving to make something vanilla or fruity or even just plain chocolate, but it’s like a biological need that I have to combine peanut butter and chocolate. Simply put, I freakin love it. But unless my website was called loveandpeanutbutter.com (which I’m thinking maybe it should have been), it gets boring to read about the same flavors in different tasty forms over and over again. So I’ve made a plan to diversify…NO PEANUT BUTTER FOR A MONTH. Well, at least no baking with peanut butter…or at least, no baking with peanut butter and chocolate. This might be harder than I thought…
Anyway, the recipe below is adapted from a Martha Stewart peanut butter chocolate chunk cookie recipe, but I wanted to fun-ify it a little more by replacing regular peanut butter with The Greatest Peanut Butter in the World, Dark Chocolate Dreams.
I chopped pieces of semisweet baking chocolate using a chef’s knife and a cutting board because the baking chocolate tends to have better texture and a richer taste than semisweet chips.
And I had to make these guys bigger than Martha did. Her recipe said it would make 36 cookies…I hardly had the batter for 24. Who likes small cookies?!?
Chocolate Peanut Butter Cookies
Stuff You’ll Need
Makes 24 cookies
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 cup Dark Chocolate Dreams peanut butter
- 5 Tbsp unsalted butter or Earth Balance buttery spread, softened
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs or 2 eggs’ worth egg replacer
- 1 tsp vanilla extract
- 4 oz semisweet baking chocolate, chopped
- 1/2 cup Reese’s Pieces
- Baking sheets, parchment paper
How to Do It
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper, or use nonstick baking sheets.
- Whisk the flour and baking soda in a small mixing bowl, and set aside.
- Beat the peanut butter, butter, and sugars in a stand mixer or in a large mixing bowl with an electric mixer.
- Add the eggs or egg replacer and vanilla extract, and beat until the dough is soft and moist.
- Gradually add the flour, and scrape down the sides of the bowl as needed. Beat until the ingredients are just incorporated.
- Add the chopped chocolate and Reese’s pieces, and blend with the electric mixer or stand mixer for just 30 seconds. Fold with a rubber spatula to blend the chocolate more throughly.
- Use an ice cream scoop or tablespoon to measure chunks of the dough evenly, shape them into rounded balls, and place them on the prepared baking sheets. These have very little spread so you can flatten them out with a large spoon or your fingers.
- Bake for 11-13 minutes, or until the edges are crisp and cracked. Remove from the oven and cool for ten minutes on the baking sheet. Move the cookies to a wire cooling rack to cool completely.
Recipe adapted from MarthaStewart.com.