It’s no secret I have a sweet tooth and in my recent work misery the cravings have been intense. Lately I haven’t been buying many sweets during my weekly grocery trips so I had no chocolate chips, baking chocolate, M&Ms, or anything else that could reasonably pass as an add in for Chocolate Chip Cookies. After a very VERY long time staring in my pantry I decided to go with Peanut Butter Cookies.
If you know me well this will come as a shock because I don’t like Peanut Butter in my chocolate (or my cookies). Actually I don’t like peanuts in my deserts at all. I am still the kid who will easily turn down a Snickers or a Reese’s. Ick.
But these are a classic that my mom made growing up so this is the only PB cookie I will eat. To give it a cocoa hit I used a Dark Chocolate Peanut Butter instead of the regular stuff. It gave them a slight cocoa flavor which was perfect.
Chocolate Peanut Butter Cookies
Adapted from Betty Crocker
Makes: about 2 dozen
1/2 Cup Granulated Sugar
1/2 Cup Packed Brown Sugar
1/2 Cup Dark Chocolate Dreams Peanut Butter
1/2 Cup Butter (1 Stick)
1 large egg
1 1/4 Cup All Purpose Flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
Addition Granulated Sugar to roll the cookies in.
- Heat oven to 375 degrees.
- In a large bowl, mix the granulated sugar, brown sugar, peanut butter, butter, and egg until well combined. Stir in the flour, baking soda, baking powder, and salt.
- Roll the dough into a 1 inch ball then lightly coat the cookie dough ball in the extra granulated sugar and place on a ungreased cookie sheet. To get the crackle top finish, do not flatten the cookie. However, you can use a fork to flatten the cookie which will give you the classic peanut butter cookie design.
- Bake about 10 minutes. Cool on a wire rack for about 5 minutes. Enjoy!