Peanut Butter & Chocolate Cookies

Peanut Butter & Chocolate Cookies

Makes 5 dozen

Source: Rose's Christmas Cookies

                                                                   

If you love peanut butter, these cookies will be IT.  They are very peanut buttery yet exceptionally light with a lovely "sandy" bite.  The Milk Chocolate Topping blends wonderfully with the peanut flavor.  But you can also make traditional peanut butter cookies by omitting the chocolate and press the cookies flat before baking with a criss-cross pattern using a fork.

1

cup

flour

5

ounces

142

grams

1

tsp

baking soda    

 

 

5

ml

tsp

salt

 

 

.6

ml

cup

brown sugar

3

ounces

110

grams

 

cup

sugar (caster)

1

ounces

50

grams

cup

unsalted butter

4

ounces 

115

grams

1

cup

peanut butter

9.25

ounces

265

grams

1

large

egg

 

 

 

 

tsp

vanilla

 

 

2.5

ml

Preheat oven to 375F [180].

Food Processor Method

Into a small bowl, sift together the flour, baking soda and salt, then whisk to mix evenly.
In a food processor with the metal blade, process the sugars for several minutes until very fine.
Cut the butter into a few pieces and add it with the motor running.
Add the peanut butter and process until smooth and creamy.
Add the egg and vanilla and process until incorporated, scraping the sides of the bowl.
Add the flour mixture and pulse in just until incorporated.

Electric Mixer Method

Soften the butter.
Into a small bowl, sift together the flour, baking soda, and salt.
Whisk to combine well.  Set aside.
In a mixing bowl, beat the sugars until well mixed.
Add the butter and peanut butter and beat for several minutes, until very smooth and creamy.
Add the egg and vanilla extract and beat until incorporated, scraping the sides of the bowl.
At low speed, gradually beat in the flour mixture just until incorporated.

For both methods:

Scrape the dough into a bowl and refrigerate for at least 1 hour or overnight.
Measure the dough into a 1 " [3 cm] cookie scoop or 2 level teaspoons and roll it between the palms of your hands to shape 1" [2.5 cm] balls.
Place the balls 1 inches [4 cm] apart on the cookie sheets. 

  • If filling with chocolate, as soon as you roll each ball, use your index finger or the handle of a wooden spoon to make a depression going down almost to the cookie sheet in the center of each ball.
  • If making traditional peanut butter cookies, press each ball with a fork in a crisscross pattern.

Bake for 10 to 12 minutes or until lightly browned and set.
For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.

Cool the cookies on the sheets for a few minutes or until firm enough to lift.
Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.
If necessary, use the greased handle of a wooden spoon to deepen the depressions.
Fill the centers with the milk chocolate topping, if desired.

Milk Chocolate Topping

6

oz

milk chocolate 

 

 

170

grams

6

oz

bittersweet chocolate

 

 

170

grams

cup

whipping cream  

12

fl ounces

 340

grams

Chop chocolate in small pieces.  Bring cream to boil.  Pour boiling cream over chocolate and stir until melted and smooth. Cool until firm.  Using a pastry bag fitted with a star tip, pipe the chocolate into the center of each cooled cookie.

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