PB & C Cookies
Updated: Mar 26, 2020
Chocolate peanut butter cookies because chocolate and peanut butter. Need I say more?
Chocolate Peanut Butter Cookies
Makes 36 two-inch cookies. Prep time: 30 min, Cook time: 8 min per batch plus cooling time.
1/2 cup (1 stick) sweet, softened butter
1/2 cup white sugar
1/2 cup packed dark brown sugar
1/2 cup unsweetened peanut butter*
1 tsp vanilla**
1/2 tsp salt
3/4 tsp baking soda
1/2 tsp baking powder
1 cup flour
1/3 cup cocoa powder
Sugar for rolling
*Instead of peanut butter, you can also sub nutella, other nut butter, or just use another stick of butter here.
**For a Mexican hot chocolate vibe, swap vanilla for cinnamon, and put 1/4 tsp cayenne.
In a mixing bowl, cream together butter and sugar until fluffy, add peanut butter, beat to combine.
Add eggs and vanilla, and mix until incorporated.
Add dry ingredients, begin by folding, then mixing until just combined.
Freeze the dough for 15-20 minutes until slightly hardened for scooping and rolling.
Once dough comes out of the freezer, preheat the oven to 350° F.
Using a tablespoon, scoop and roll rounded tablespoons of dough in your hands and then into a bowl of sugar.
Place cookie balls 1 1/2 inches apart on a cookie sheet. Dip the tines of a fork in sugar, then make cross hatches on top of each cookie.
Bake for 8 min. Let cool for at least 5 minutes on the cookie sheet (moving them to soon will cause them to break) then remove to rack to cool.