My daughter came up with this idea, so you know it’s good.
PEANUT CHOCOLATE COOKIES
makes 24-30 cookies
220g all-purpose flour
100g powdered peanut butter
1/2 tsp baking soda
1/4 tsp salt
225g unsalted butter, room temperature
200g granulated sugar
1 large egg, room temperature
1 tsp vanilla bean paste or extract
225g dark chocolate, chopped into irregular ~1/4 inch pieces
In a medium mixing bowl, whisk together the flour, powdered peanut butter, baking soda, and salt. Set aside.
Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Cream together on medium until lightened in color and fluffy.
Add in the egg and vanilla. Mix until combined, scrape down the sides and bottom of the bowl as needed.
Add the dry ingredients to the mixer. Mix together on low until almost fully combined. Scrape down the bottom and sides of the bowl.
Add in the chopped chocolate. Mix on low until just fully combined.
Tightly cover the bowl with plastic wrap and chill in the refrigerator overnight or up to 2 days.
When you are ready to bake, preheat the oven to 350°F/177°C.
Scoop ~2 tablespoons per cookie. Place them about 2 inches apart on to a baking sheet lined with parchment paper or a silicone baking mat.
Bake in the middle of the oven until just barely starting to brown at the edges, about 10-12 minutes.
Cool completely on the pan before enjoying.
*The cookies are pictured with the tiniest bit of salt. It’s not necessary, but add it if you think you would like it.
*If you can’t wait to bake these, you may skip the overnight chill. The texture will be more crumbly and the flavor will not be quite as deep, but they will still be delicious.