Another peanut butter and chocolate recipe...sorry. Actually, we're not sorry. Can you really have "too many" peanut butter and chocolate dessert recipes?? I didn't think so. These cookies are real stress relievers for me because I don't have to decide if I want a peanut butter cookie OR a chocolate cookie. I get the two in one! One less stressful thing is always a plus. The chocolate portion of this cookie almost has a brownie-like consistency; soft and chewy! Two batters need to be made for this cookie so if you do not want to merge them together, you could always bake them separately...up to you. The method of partial "freezing" the dough will yield a beautifully shaped and textured cookie. Either way, your sweet tooth will be satisfied.
Let's get started with the chocolate cookie dough batter first...
In a bowl, put the butter, white sugar and brown sugar. Cream (beat together) until smooth.
Once creamed, add the egg and vanilla.
OOOPPPS, forgot the vanilla!
Once the wet ingredients are put together, sift together the dry ingredients: salt, cocoa powder, baking soda, baking powder, flour.
Shake back and forth and you'll see a fine powder drop from below.
I typically don't sift ingredients (shhh, don't tell anyone) but I found that it is really needed here. The cocoa powder had a lot of lumps and when those lumps get into the batter, it will be very difficult to break them up.
The cocoa-flour all sifted. Looks like chocolate snow!
Add the cocoa-flour sifted mixture to the wet mixture (forgot to picture that sorry) and mix.
Once combined, add the milk.
After everything has been combined, add the chocolate chips.
Take about 1 tbsp of dough and form into balls. Lay them as shown and put in the freezer while you make your peanut butter dough. If you wish to stop here and just make this dough, keep them in the freezer for about 30 minutes.
Now if you'll excuse me, I will go and eat the rest of the chocolate batter...eehem, I mean, clean the bowl and beater so that we can get started on the peanut butter dough....
Butter, white sugar and brown sugar...
Egg...
Peanut butter and vanilla...
Flour, baking soda and salt (no need to sift)
Add chocolate chips
Once the peanut butter dough is put together, shape them in similar sized ball as you did with the chocolate dough and place in the freezer for about 30 minutes.
While the dough is being chilled in the freezer, I will go "clean" the mixing bowl and beaters...
Once everything is in a similar chilled state, place the two balls together in your hand but really smash them together. As shown in the picture, is a mere demonstration of them being placed side by side. They need to smashed together to look as if they are one inseparable cookie, similar to the "yin/yang" symbol.
Bake in a preheated 350 F oven for 12 minutes and there you go!
Peanut Butter Chocolate "Brownie" Cookies
Makes about 30 cookies
Chocolate Dough
1 stick butter (1/2 C) -room temp
1/2 C white sugar
1/2 C light brown sugar
1 egg
1 tsp vanilla
1 C flour
6 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tbsp milk (any kind, even almond or soy)
1 C chocolate chips
Peanut Butter Dough
1 stick butter (1/2 C) -room temp
1/4 C white sugar
1/2 C light brown sugar
3/4 C peanut butter -smooth creamy
1 egg
1 tsp vanilla
1 1/4 C flour
1/2 tsp baking soda
1/4 tsp salt
1 C chocolate chips
To make the chocolate dough:
You will need two bowls
In one bowl, put the softened butter, white sugar and brown sugar in a bowl and cream together until smooth and fluffy. Beat in the egg and vanilla.
In another bowl, sift together the flour, cocoa powder, salt, baking soda, baking powder. Add these sifted ingredients into the wet mixture and beat until all is combined.
Fold in chocolate chips
Take about 1 tbsp of dough and form into balls and lay out on a baking sheet or tray that will fit in your freezer. Freeze for about 30 minutes while you work on the peanut butter dough.
To make the peanut butter dough:
You will need two bowls
In one bowl, put the softened butter, white sugar and brown sugar in a bowl and cream together until smooth and fluffy. Beat in the peanut butter, egg and vanilla.
In another bowl, combine the salt, baking soda, and flour. No need to sift. Add these dry ingredients into the wet mixture and beat until all is combined.
Fold in chocolate chips
Take about 1 tbsp of dough and form into balls and lay out on a baking sheet or tray that will fit in your freezer. Freeze for about 30 minutes.
Preheat your oven to 350 F.
After both doughs have been chilled in the freezer for about 1/2 hour, place a peanut butter dough ball and chocolate dough ball in your hand and smash them together so that they look like one uniform cookie. It should look similar to the "yin/yang" symbol. The colder the dough, the less messy this will be for you and the better they will bake.
Bake for 11-12 minutes (times may vary depending on your oven). Let the cookies "cool" on the baking sheet for a few minutes then place them on a cooling rack. They will firm up as they cool.
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Recipe adapted from Sally's Baking Addiction
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